5 min read

Foodie Fintech in a Flat: What Everyone Wants to be Doing

Dhanum Nursigadoo

In a beautiful flat on the edge of San Francisco’s sun-kissed Inner Sunset neighbourhood, the inimitable Sam Maule invited a plethora of fintech experts over for dinner. Across two evenings in the run up to our After Dark San Francisco show, Sam serves up chilli, tacos, and foodie fintech insights. You can listen to them here and here.

Disclaimer: The food was actually cooked by Ollie Judge, Head of Media at 11:FS.

Fintech in a Flat is a bit different from our usual shows. We’re a little more relaxed than usual, there’s more food, and we spend almost the entire show taking you deep into a couple of very interesting topics. We also have the best food available at any networking event. Ask anyone. We're defining what it means to be a foodie fintech. Celebrating good food and better company, I decided to share the secret to a great evening of foodie fintech insight. Your future fintech dinner party, which you definitely have all the time, will be unbeatable with these nextgen foodie fintech recipes. Tastes just like how your old CEO used to make it.

Cryptocurrency Chilli - Foodie Fintech Frisco Edition:

Serves 8 -10. Preparation 30 mins. Simmer 2hrs. Reduce 30mins. Total Time 3hrs Ingredients: 250 g Smoked bacon lardons 2 kg Chuck Steak Diced 1 large red onion 3 cloves of garlic 1 jalapeño 1 Habanero 1 tbsp dried oregano 1 tbsp chilli powder 1 tbsp ground coriander 1 tbsp ground cumin 1 tsp ground cinnamon 1 tbsp salt 50g cornmeal 1 tbsp instant coffee 500ml IPA 500 g tinned tomatoes 25 ml veg oil
Best thing I've eaten in my life - Everyone ever
Directions:
  1. Preheat a deep pan to a medium heat and lightly oil before adding the bacon lardons, cook through and remove
  2. Throw in the chuck steak, just brown the meat and set it aside with the bacon and let them get friendly
  3. Dice the onion and let it sweat in the pan
  4. Take a large knife, crush each clove of garlic with the flat of the blade and add to the pan
  5. Thinly slice the jalapeño and habanero, shake out the seeds if you’re not good with the heat and add to the pan
  6. Combine the dry ingredients and add to the pan
  7. Pour in 330ml of the beer, drink the rest
  8. Add the tinned tomatoes
  9. Let the meat make a glorious return to the pan
  10. Simmer with the lid on
  11. Reduce with the lid off
  12. Plate it and press play, it’s like you were there.
You can hear how amazing the food tastes and why the panel were so ravenous below. foodie fintech [audio wrapper="on" wrapper_class="audio-mini" wrapper_style="width:100px; border: 1px solid black; padding: 10px; background-color: #888;" wrapper_width="100" wrapper_tag="div" mp3="https://11fs.com/wp-content/uploads/2018/04/eating-1.mp3"] [/audio] Everyone in the world loves tacos. If you don’t then please get in touch because I need to know who you are. The only difficulty is everyone has different needs. Some people are vegan, some are gluten free, and some just want a bit of everything. In true fintech style, we delivered a solution that helps everyone but stays personal.

Tasty Techie Tacos:

Serves 8 - 10. Preparation 1hr30. Pico de Gallo Ingredients: 4 diced tomatoes ½ an onion, diced ¼ of fresh minced cilantro ½ a jalapeno, diced 1 lime Directions: Mix in a bowl. Super easy. If all you want is pico de gallo then you’re done. But I know you want more, you need more, you need to be the foodie fintech expert. Don’t worry, I’ve got you covered.

Guacamole

Ingredients: 4 medium avocados ½ a seeded jalapeno ¼ of a spanish onion, chopped Juice of half a lime 2 tablespoons of cilantro/coriander Salt and pepper and cumin to taste Directions
  1. Scoop out the avocados and mash without the pit. Some people keep the pit in while they mash which is wrong on so many levels. But don’t bin it.
  2. Add in the rest of the ingredients and mix
  3. Place a pit halfway so it won’t brown
You could be done at this point. Guacamole on its own is an amazing snack. Sometimes I just make guacamole and bake a seasoned tortilla in the oven for 10 minutes, quick nachos. Bet you didn’t know that did you? Top tip right there courtesy of 11:FS. Changed your guac life.

Prawns:

Ingredients: 1.5kg Uncooked Prawns 2 Lime (Juiced) 2 cloves of garlic 1 Jalapeno Any leftover cilantro/coriander Directions:
  1. Mix it all together in a bowl
  2. Let it marinate for about 20 minutes
  3. Chuck it in a pan on medium for about a minute
  4. Put it in a different bowl to serve
If everyone just wants prawns then anymore is overkill, but who just wants prawns in tacos when it’s all about choice. You’re in too deep now. You have to make the rest. Otherwise you’re not a foodie fintech, you’re just the person who stopped at one type of taco.

Steak:

Ingredients: 3 x Skirt (New York strip) steak Salt & pepper to taste 1tsp paprika optional Directions:
  1. Marinate your meat as desired
  2. Oil a pan on medium heat
  3. Fry that slab of meat right up
  4. Use the thumb test to cook it to whatever level of doneness you prefer. Medium rare is when it’s as firm as your thumb when your thumb and middle finger are touching, also known as the way it should be done.
  5. Slice it into thin strips
  6. Put it in a clean bowl and serve
Now I know what you’re thinking. You’ve got pico de gallo, guac and two types of filling. You’re set to go! And I wish I could tell you that you’re right. But you’re forgetting about the vegetarians. If you’re a meat purist then you’re missing out, aubergine tacos are amazing. And you’re in luck because that’s next.
Somehow these tacos are even better than the chilli - Everyone with tastebuds

Aubergine/eggplant:

Ingredients: 2 x aubergine/eggplant 25ml Olive Oil Salt/Red Pepper Flakes Directions:
  1. Slice your aubergines in half and season
  2. Cover in foil and oil
  3. Cook on medium heat for about 30 minutes
  4. Scoop out the insides
  5. Cut into meaty chunks
  6. Season
  7. Serve in a bowl so people can help themselves
Buy gluten-free, wholemeal, and white tortillas as needed. Nobody's got time for that. And there you go, the finest in foodie fintech. And to think the London office just ordered pizza...

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