This month, the marketing machine at Barstro have launched a monthly newsletter which will be used to keep everyone up to date with what's going on at the restaurant as well as giving a little insight to the staff who work tirelessly to make every diner have a meal to remember when they walk through the door.
The monthly newsletter will also feature one of Paul's recipes for you to recreate at home. I was delighted to see that the first recipe to be shared was the Chickpea & Chorizo Casserole dishes that we had when we visited in October. We both loved the dish and I couldn't wait to give it a go in Gerry's Kitchen.
- 2 leeks, chopped
- 3 cloves garlic, chopped finely
- 500g cooking chorizo, cut into bit size chunks
- 400g chickpeas
- 1 tbsp paprika
- Handful of fresh coriander, chopped roughly
- 8 cherry tomatoes
- 500ml single cream
- Heat a good glug of olive oil in a pan then add the leek and garlic, cooking for a few minutes before adding the chorizo.
- Once the chorizo has been browned, add the chickpeas, paprika and coriander and cook for 3-4 minutes.
- Add the cream to the pan and bring the contents to a simmer cook for a further 4-5 minutes then remove from the heat and season to taste.
To serve, generously spoon into a couple of large bowls and accompany with some warmed garlic bread. This dish is so easy to prepare and can be adapted to include some of your own favourite flavours. I added an extra leek and some cherry tomatoes to the original recipe, because I love leeks and thought that the tomatoes would work with the other flavours in the pan. Despite the fact that I tweaked the recipe slightly, the end result tasted every bit as good as the dish that was served up by Paul when we visited Barsto, and will definitely be a meal that I'll be bring to the table more than a few times through the winter months.
You can find out more about the Barstro newsletter on their Facebook page.