Let's talk about Foodie !
A big thank to Daksha Mistry, Masterchef Finalist 2006, and the Managing Director Tim Andrews from Learn Train Recruit for coming into the Kitchen and putting their heart and energy into the Foodie Talks Event last September.
A great and inspirational double act sharing their common passion about the Hospitality industry.
What an amazing evening full of Spanish flavors, passion and tips shared to help everyone growing their own business! We all have learnt a lot from Daksha and Tim's experiences!
Who is Daksha Mistry ?
From Masterchef to Master Caterer : Daksha's life has made her uniquely placed to merge the culinary heritage of India. Very passionate culinary entrepreneur, she took her first steps in making her passion her career when she took part in BBC's Masterchef, where she emerged as a finalist and came second. Daksha had a pipe dream to develop a boutique catering company in the busy food hub of London. In 2007 that dream became reality in the form of Dakshas Gourmet Catering. https://www.dakshas.co.uk
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looking to hire ?
Learn Train Recruit is a recruitment and training provider for the Hospitality and Events industry. With a team that has over 50 years combined experience in hospitality and recruitment, LTR has the necessary qualifications to guide you through a successful and smoothy process that will help you reach your goals.
For more information for people wanting to find out more about hospitality go to here : https://www.learntrainrecruit.com/cm/blogs For online courses go to here : https://www.learntrainrecruit.com/cm/courses/eLearning For classroom courses go to here : https://www.learntrainrecruit.com/cm/courses
Daksha is cooking something up for you..
"You don't need a degree in nuclear science to understand fusion food. It's really nothing more than taking the notion of a melting pot and bringing it into the kitchen." - Daksha Mistry, Foodie Talks 19/09/2019.
Here is the fusion Spanish-style chicken and chickpea stew recipe shared by Daksha : 2 onions slices / 4 garlic cloves crushed / 1/2 grated ginger / 2 tsp smoked paprika / 2 tsp cumin powder / 2 tsp coriander powder / 2 tsp red chilies sliced / 1/4 tsp chili powder / 2 tbsp tomato puree / 400g tin tomatoes / 2 large tomatoes chopped / Lemon juice / Fresh flatleaf parsley / Chopped fresh coriander / Freshly ground pepper / Sea salt to taste / 250ml vegetable stock or 2 stock cubes / 2 roasted red peppers from a jar - sliced / 400g tin of drained and rinsed chickpeas / 1.2kg chicken thighs - large cuts
Method : 1. Heat a large non-stick pan, then fry the onion for 8-10 minutes until caramelised 2. Add the garlic, ginger and red chilies cook for further 3 mins 3. Followed by smoked paprika, cumin and coriander powders, chili powder and cook for further 5 mins 4. Stir in the tomato puree, tomatoes, tin tomatoes and cook for further 10 mins 5. Add chicken and chickpeas, cook for 8 minutes 6. Now add stock and cook until thickened and chicken is fully cooked, about 20 mins 7. Finally add parsley leaves, roasted red peppers, lemon juice and salt and pepper 8. Sprinkle with chopped fresh coriander