NYE PHOTOS + WHATS COMING UP * NEW MENU FOR WINTERFROM THE COOK BOOK

JAN 2011 ISSUE 01

ny

e 2

010

01

BIA

RR

ING

TO

N N

YE

02

ny

e 2

010

03

Ba

rr

ing

to

n n

ye

04

ny

e 2

010

05

Ba

rr

ing

to

n n

ye

06

ny

e 2

010

07

Ba

rr

ing

to

n n

ye

08

ny

e 2

010

09

Ba

rr

ing

to

n n

ye

10

ny

e 2

010

11

Ba

rr

ing

to

n n

ye

12

ny

e 2

010

13

Ba

rr

ing

to

n n

ye

14

ny

e 2

010

15

Ba

rr

ing

to

n n

ye

16

ny

e 2

010

17

The Raw Revolution

The raw food diet has become extreme-ly popular over the decade or so. Every-one from Coldpay’s Chris Martin to Ma-donna, from Demi Moore to Gwyneth, are extolling the virtues of uncooked food. Science backs up their claims that cooking our food kills of many of the key nutrients and cooking makes it harder for the body to digest food. The reward for raw is better health, weight loss, better skin and better hair. But for most of us, such a diet sounds daunting. It sounds boring. It sounds impractical.

Here are some tip’s from the Brock-iewood Kitchen.

So do you have to eat a totally raw diet to get the benefits of uncooked foods? No, is the answer. You can put your toe in the water of the raw foods movement without morphing into a Madonna-style macrobiotic Nazi.

It’s best to take an intuitive approach when it comes to food. That said, in-cluding a percentage of raw and lightly cooked foods in our diet is important—not just to add variety of textures, co-lours and flavours, but also for the health benefits.

Investigations on enzymes show the im-portance of raw foods to support healthy digestion and absorption of nutrients. These enzymes found in uncooked food start digestion in the mouth and upper stomach. But, when food is heated, the enzymes stop working. Our bodies do produce their own enzymes for diges-tion, but the process is speed-up and more efficient when we get them from our foods as well.

Most cultures incorporate some raw foods. For example, salads and fruits salads to raw animal protein such as fish (sushi), meats and raw dairy products. Fermenting and culturing food will also increase enzyme power, and you will find that most traditional cultures have this too, for instance pickles and fer-mented soy in Japan, sauerkraut in Ger

many and yogurt and other fermented dairy products found in many cultures, including Greece.

Food is our fuel and when we eat foods that are closer to their original, natu-ral forms, they provide a higher quality of energy for us. Raw foods are also packed full of fibre which means we’ll be more cleansed and our skin will be regenerated quicker.

Raw foods, especially raw fruits and vegetables, are also cooling and hydrat-ing, so during the summer is the perfect season to start including the idea of raw in to your diet.

The main components of the raw food diet are fresh fruits and vegetables, sea vegetables, nuts, seeds, whole grains and various herbs, spices and season-ings. The soaking of nuts and seeds make them more digestible.

Dehydrators can be used to make bread and to dry fruits and vegetables. Another essential kitchen tool is the all-powerful

blender. It is used for making raw soups, purees, juices and smoothies. Why not embrace the notion of a raw food diet little by little and introduce a salad or soup into each meal? That way you get the benefits without having to re-sort to being Rawfood-zilla.

GOOD FOOD & WiNE

TONY V & GOOD FOOD & WINE

18

RACE NIGHT29TH Barrington Football Club Race night and fundraiser, tickets £6.00 includes a meal all proceeds for the event for the football club.

PLEASE CALL AND BOOK FOR ANY OF THESE OCCASIONS OR YOUR SPECIAL OCCASION; 01460929 781

JANUARY

QUIZ NIGHT25TH PTA BARRINGTON FUND RAISER £6 per ticket all attending must pay full price includes meal.

AUSTRALIA DAY PARTY 26TH JOIN AUSSIE CHEF TONY V AND AUSSIE LANDLORD GRAEME FOR A BBQ , £10.00 MENU, INCLUDES 12 OZ TBONE or BBQ CHICKEN AND SALADS, IT’S ALSO THE BOYS 16TH ANNIVERSARY.

Gentlemens Lunch11TH BARRINGTON Men’s Club Luncheon, , time to get together and have a chat meet the local retired and local businesmen 12.30 pm (ORDER FROM THEM MENU)

SEAFOOD NIGHT28TH Joins us for a seafood Extravaganza £30 pp, includes three course meal

FEBRUARY

QUIZ NIGHT8TH HANBRIDGE PRE SCHOOL FUND RAISER £6 per ticket all attending must pay full price includes meal.

VALENTINES DAY14TH Love will certainly be in the air at the Barrington, with a set 3 course dinner , and a night of surprises. Bookings and pre payment essential tiickets £50.00 per couple

PHOTOGRAPHIC EXHIBITION28TH Local photographer and fellow aussie Tim Bush, launches his first Show here at the Barrington Oak. All welcome Photos will be for sale.

20

LET’S EAT WITH TONY V

Bruce Spingsteen Chicken skewersA great, easy to prepare,vegetarian dish, .Ingredients

4 Chicken tenders per serve which makes two kebabs • 1 green pepper cut into a cubed slice • 1 onion cut into a cubed chunk • Margarine • Crushed Garlic• 1 x tablespoon Honey soy • Kebab sticks PreperationHolding a stick in hand push a chicken tender through the stick lengthways, covers more of the stick and holds better, then add a slice of pepper and a slice of onion, and repeat so you have two pieces of each on the stick.MethodUse a large frying pan, as you will need to cook the kebab sticks in the pan. Melt the margarine and add the garlic, and blend through then pan fry the kebab sticks turning till cooked through, this can also be done on a bbq and using metal kebab sticks.

Once the kebabs are cooked pour honey over the top and the soy sauce, and baste the kebab sticks allowing them to sit for 2-3 minutes, be sure not to burn your sauce.

Alternatively, make your sauce in a separate pan, using the butter, garlic, honey and soy, and cook your chicken and pour the sauce over the kebabs.

I first established myself in small bistro-style pub before moving on to many beautiful restaurants where people came together to ‘Eat, Sip and Celebrate.’

I love the movie Field of Dreams and my favourite line from the film, “Build it and they will come,” plus my passion for all things Hollywood and movie stars, led me to create a theme to my menu.

Now it’s time to let you in on the fine secrets of my success and share my recipes. So let’s eat.Each recipe comes with a name of a Hollywood idol or diva that the meal has been named after, plus whether to serve it as an entrée or main. If you’re confused just have another glass of red and keep cooking…

This is my tribute to the stars.

THIS IS THE PERFECT dinner for two, just like Sonny and Cher is a mixed pot of actor come singer come politician come diva. This is a great meal to put together with all those left over cuts of meat, seafood or poultry or just start fresh.

Ingredients ( per serve)

You need a variety of the following • Chicken Pieces• Mussels• Creole spice • Pork pieces • Scallops• Herbs• Steak pieces or any other bits • Salt and pepper • Prawns • Onion• Crushed peeled tomatoyou can add any veg

Method

If using fresh uncooked ingredients, cut all your meats into chunks and place in a pot of water with just enough water covering the meat and a bit over, and then add your seafood, diced on-ions and herbs and spices. Slow cook for 2 hours If using cooked leftovers same method only cooking time is less probably more like 20 min-utes, so the meats and seafood take the flavors of the spices and herbs. Serve over rice

Sony and Cher Jambalaya

Angelina Jolie

Bruce Springsteen

PERFECT CASSEROLE POTS

20

WIN DINNER FOR TWO AT OUR ONE OF OUR SEAFOOD NIGHTS COMING UP.

SIMPLY SEND IN YOUR NAME ADDRESS AND TELEPHONE NUMBER , AND YOUR EMAIL ADDRESS TOUNCLE1ANTHONY@AOL.CO.UkOR SEND A POSTCARD TOSEAFOOD DINNER COMPETITIONAT THE BARRINGTON OAk BARRINGTON TA190JB WE ALSO INvITE YOU TO SEND THIS NEW MAGAzINE TO YOUR FRIENDS EMAIL SO THEY CAN SHARE IN THE FUN

THE BARRINGTON OAk