Fam­ily friendly

When it comes to cre­at­ing the per­fect en­vi­ron­ment for a fam­ily to gather round the ta­ble for some great food, Café Bri­tan­nia in Nor­wich, has mas­tered the art of cre­at­ing a menu and at­mos­phere to keep both chil­dren and adults happy

EDP Norfolk - - Food & Drink -

CAFÉ BRI­TAN­NIA

BRI­TAN­NIA ROAD, NOR­WICH, NR1 4LU 01603 708770 WWW.CAFEBRITAN­NIANORWICH.CO.UK

Win­ners of our Best Fam­ily Dining cat­e­gory spon­sored by Makro and Booker Whole­sale, the café - which is based at the for­mer Bri­tan­nia Bar­racks - is a so­cial en­ter­prise of­fer­ing train­ing, re­ha­bil­i­ta­tion and em­ploy­ment to cur­rent and ex-of­fend­ers at Nor­wich Prison. For the team at the café it is all about find­ing fun ways to get chil­dren to en­joy good food – such as this great dish, chicken bites wrapped in cour­gette rib­bons, which would work per­fectly as an al­ter­na­tive for lit­tle ones at Christ­mas din­ner.

CHICKEN BITES WRAPPED IN COUR­GETTE RIB­BONS

Cut two chicken breasts into small pieces and pan fry them in but­ter, sea­son with salt and pep­per. With a potato peeler, peel rib­bons off the cour­gettes and grid­dle. Wrap each piece of chicken with a strip of cour­gette. Make a smooth and creamy mash, with but­ter and milk.

To make the sauce, heat but­ter over a medium heat un­til it foams; stir in 50g mush­rooms, sea­son, add 100ml of gravy and 30ml of dou­ble cream and stir for three to four min­utes. To serve, place the wrapped chicken bites into the mashed potato and pour over the sauce. For a de­li­cious dessert for chil­dren (and adults), try Café Bri­tan­nia’s cherry clafoutis.

CHERRY CLAFOUTIS

Beat four large eggs and 160g of golden caster sugar in a bowl, stir in 160g flour, 350g milk and the seeds from a vanilla pod. Stir in 50g of melted but­ter, pour the mix­ture into six large ramekins and add flaked al­monds and fresh cher­ries (with stones and stalks re­moved) on the tops. Bake for 20 min­utes in a pre­heated oven (220C/200C fan), dust with ic­ing sugar and serve warm for a sweet, sticky treat.

Dav­ina Tan­ner at Café Bri­tan­nia

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