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Cookery Demonstration with The Friends of Brixham Library - Monday 18th November

We are supporting Brixham Library by taking part in their 20th Celebration Events ...

Monday 18th November, 12.00 – 3.00pm at Bistro 46, Middle Street, Brixham 

Easy Cookery - Healthy & Tasty Recipes on a Budget with Chris Adey 

Discover the benefits of healthy eating and the implications of food miles and seasonal ingredients. Watch a demo from Chris, the chef at Bistro 46, and help prepare and cook other dishes which everyone will taste. Includes ideas for recipes that use a green and healthy approach to locally sourced, fresh ingredients, which offer the best nutrition. 

FREE with all ingredients provided                      Please contact the Library directly to book your place

Click Here for More Information 

A Yummy Risotto Recipe from Chris

Butternut Pumpkin & Basil Risotto 

Serves 4

500g box / pack  Italian Risotto Rice

1 medium Butternut Pumpkin

Small bunch (25g) fresh basil leaves

2 large onions 

2 medium courgettes

2 red peppers

3 gloves of garlic

1 pint of vegetable stock (can be from a stock cube)

50g grated parmesan cheese (optional)

Method

1. Peel and remove seeds from pumpkin and red peppers. Peel onions and chop with pumpkin and red pepper into bite size pieces, wash, top and tail courgette and cut into bite size pieces.

2. In a medium / large sauce pan slowly sauté diced vegetables in a little olive oil, only colour a little for 10 minutes.

3. Peel and crush garlic glove and add to the pan with vegetables. Add the risotto rice to the pan and reduce the heat. After 2 minutes add 1/2 of the hot stock and keep stirring for 10 minutes. Add the rest of the hot stock and stir for a further 5 minutes or until the rice is al dente or soft enough to eat.

4. Chop the basil finely and add to the risotto, add grated parmesan if you want to. Season with salt and pepper to taste.

5. Serve and enjoy!

Bistro 46 on Pinterest

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Brixfest in Brixham

We have just had a fantastic weekend in Brixham with Brixfest ... have a look at their website and Facebook page to see what happened. Our daughters and I enjoyed lots of the events over the weekend especially the Children's Day on the Monday. Many thanks to the fantastic volunteers who organised all the events!

Website         Facebook 

New Evening Menu Requests ...

 So it is that time of year when we change the evening menu ... do you have requests? It might be things we might have done a while ago that you loved or something we haven't done before!

A tasty recipe from Chris ... he does love tagines and tasted lots on our visit to Morocco

Moroccan style Chickpea & Chicken Tagine

Serves 4

4 chicken breasts	2 large white onions
4 cloves of garlic	8 salad tomatoes
350g dried chickpeas	2 red peppers
Large bunch of coriander	2 green chillies
4 tsp ground cumin	2 tsp turmeric powder
1 tsp cumin seeds	1 tsp mixed spice
Small tub of low fat natural yoghurt	Olive Oil

Method

1.     Soak the dried chickpeas over night in plenty of cold water.

2.    Remove skin and fat from chicken and dice into bite size chunks. In a separate bowl, mix all dried spice together and take half and rub onto the diced chicken. Allow the chicken to marinade over night in the fridge.  

3.    Wash soaked chickpeas next day in cold water and cook in pan with plenty of hot water until crushable between fingers or for about half an hour. Don’t add any salt to the water at this stage.

4.    Cut the peppers and chillies in half and remove seeds from both. Dice the tomatoes and add the two chopped peppers.   

5.    Peel onions and dice into small pieces, peel and crush garlic cloves with side of knife or small pan to release more flavour.

6.   In a medium pan (a pan big enough to hold all ingredients) pour 1 tablespoon of olive oil and place on gentle heat.

7.    Gently fry onions and garlic until lightly browned and add chicken from fridge, increase heat and stir until chicken is coloured all over.

8.    Add the diced peppers, chilli and tomatoes to the pan, after 5 minutes add the rest of the dried spice mix. Keep stirring all time. With a colander or sieve drain the chickpeas and add to the pan with the rest of the ingredients. Also the add natural yoghurt and 1 pint of hot water. Lightly season with sea salt and pepper and cover, cook on a low heat for about 45 minutes. Stir every 10 minutes or so.

9.    Wash and roughly chop coriander and add to pan. Taste the tagine, add a little more salt if needed and serve. Enjoy!!