food Hello from the accidental Chatelaine! I love to cook at any opportunity and delighted to be able to share that love with you
By Beli n
da Prin ce
Chateau Kitchen www.chateaumareuil.com
Alfresco Food
MS G SCREA BQ! IN H T O B N � LIKES A R E M M U “S
Fruity and Nutty Radicchio Salad salt & ground pepper Method: 1. Preheat oven to 180 degrees. Spread the walnuts or pecans on a baking tray. Toast in oven, tossing occasionally for about 5 mins; let cool and roughly chop
Serves 6-8 (at a buffet) 120g walnut or pecan halves 2 medium heads of radicchio (about 500g) 2 oranges, (flesh removed, optional) 1 eating apple, chopped Âź pomegranate (seeds) 120g raisins 3 tblsp olive oil 3 tblsp raspberry vinegar 2 tblsp orange juice 2 tblsp sugar
14 etcetera
2. Make a dressing with the olive oil, raspberry vinegar, sugar, grated orange rind and juice, salt and pepper to taste, add the raisins and leave aside to plump up in the liquid. 3. Core radicchio heads; cut or tear into 1-inch pieces. Combine in a large bowl with the orange and apple pieces, add some dressing and toss together. Sprinkle with the toasted nuts and pomegranate seeds. Serve immediately, or refrigerate, covered, up to 1 day. Store any leftover dressing in a screw top jar in the fridge
Green Lentil Green Bean Salad Serves 6-8 250g green lentils 500ml vegetable stock 200g fine green beans 1 red onion, chopped 2 red peppers from a jar, chopped 50g sundried tomatoes, chopped 1tblsp capers, chopped for the dressing 1tblsp honey 1/2 tblsp dijon mustard 1 garlic clove, crushed 2 tblsp balsamic vinegar 6 tblsp olive oil Method: 1. Put the lentils in a pan, add plenty of water and bring to the boil. Simmer for 1 minute, then drain. Return the lentils to the pan and pour on just enough stock to cover them. Bring to a very low simmer and cook slowly for about 30 minutes, until tender but not mushy. You may need to add a bit more stock. 2. Meanwhile, chop the green beans and cook in salted water for 3-4 minutes until just tender and drain. 3. Whisk all the dressing ingredients together thoroughly, add salt & pepper. 4. Drain the lentils if necessary. While still hot, toss the lentils and green beans with the dressing. Add all the other ingredients, I sometimes add some lovely sun-dried tomato oil to taste. Serve at room temperature.
