Recipes

Hello from the accidental Chatelaine! I love to cook at any opportunity and delighted to be able to share that love with you

By Belinda Prince

Chateau Kitchen www.chateaumareuil.com Alfresco Food NOTHING SCREAMS “SUMMER” LIKES A BBQ!

Fruity and Nutty Radicchio Salad

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 ¼ pomegranate (seeds) 120g raisins 3 tblsp olive oil 3 tblsp raspberry vinegar 2 tblsp orange juice 2 tblsp sugar 14 etcetera

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

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.

2.

3.

4. 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. Meanwhile, chop the green beans and cook in salted water for 3-4 minutes until just tender and drain. Whisk all the dressing ingredients together thoroughly, add salt & pepper. 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.

Lemon Garlic Chicken Skewers

Makes 6 4 boneless chicken breasts – approx 500- 600g in total 2 large peppers (colour of your choice) 60ml olive oil 75ml white wine 8 garlic cloves, crushed 2 lemons, grated zest 2 tblsp lemon juice 1.5 tsp dried oregano 1 tsp fresh thyme leaves, chopped salt & freshly ground black pepper

Method:

1. Cut each chicken breast into 7 or 8 pieces (30 pieces in total). Cut each pepper into approx 12 chunky pieces. 2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt. 3. Place the chicken and peppers in a dish and pour over the marinade, leave for at least 30 minutes or longer, covered in the fridge if you have time. 4. Soak 6 wooden skewers in water for a few minutes to prevent burning on the barbecue, or use metal skewers if you have them.

Grilled Pork Tenderloin

Serves 6-8 1.5 kg pork tenderloin (2-3 tenderloins) 1 lemon, grated zest 180ml lemon juice, freshly squeezed 120ml olive oil 6 garlic cloves, crushed 1.5 tblsp rosemary leaves, chopped 1 tblsp thyme leaves, chopped 2 tsps dijon mustard 2 tsps sea salt Salt & Pepper for seasoning 1.

2.

3. Make a marinade by combining the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a medium bowl or a glass measuring jug. Trim the pork tenderloins of excess fat and sinew and place them in a strong re-sealable plastic bag. Place the bag in a large baking dish or pan. Pour the marinade over the pork and turn to coat all surfaces. Squeeze out the air and seal the bag. Marinate the pork in the fridge for at least 3 hours but preferably overnight. When you are ready to cook, light the barbecue or preheat the gas grill. Brush the cooking griddle with oil to prevent the pork from sticking. pieces on to the skewers, starting and ending with a cube of chicken -approx 5 chicken cubes and 4 chunks of pepper on each. Remove the tenderloins from the bag and place them on the prepared grill leaving the herbs that cling to the meat. Discard the marinade or heat to boiling to serve with meat (see below). Sprinkle the tenderloins with salt and pepper.

4. Grill the pork, turning a few times to brown all sides, for 15 to 25 minutes (depending on the heat of the grill and the size of the tenderloins) until the meat registers 68-69 ° at the thickest point. Transfer the meat to a platter and cover tightly with foil. Allow to rest for 10 minutes before slicing.

5.

Carve in diagonal slices of 1.5 to 2.5cm in thickness, depending on your preference. The thickest part of the tenderloin will be pink (which is fine) and the thinner part will be well-done. Serve warm or at room temperature with the juices that collect in the plate. Garnish with additional fresh herbs, such as sprigs of rosemary and/or thyme. NB: The marinade can be used to serve with the grilled meat but it MUST be cooked thoroughly to kill bacteria. Bring to a boil, then lower heat and simmer for a

5. Thread the chicken cubes and pepper full 10-15 minutes 6.

Keep a watchful eye on the barbecue or grill, cooking carefully so as not to overcook the chicken. Serve with salad and new potatoes or rice. etcetera 15

TRADITIONAL

FISH & CHIPS MISTER T’S FRITERIE

La Chaumière 16140 La Chapelle

Pre-Orders Appreciated August - Wednesday evenings 18h30 - 21h 06 02 22 44 74 www.frying4u2nite.com mistert@frying4u2nite.com

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GAMMON, JOINTS & STEAKS, DRY-CURED BACK BACON, HOT WATER CRUST PORK PIES, PORK PASTIES BRITISH STYLE SAUSAGES

PLUS! Plain, Cumberland, Lincoln, pork & leek The usual pork joints, Pigs in Blankets AND MORE! FREE DELIVERY most areas in Charente, Haute-Vienne, Dordogne, Correze ~ Suppliers to a number of leading restaurants ~

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le rep s

We are thrilled to introduce our new member of the team, French Chef, Mathieu, who is adding a superb LAKE SETTING selection of ‘ dishes to our menu. Soirée burger, Limousin beef, BBQ*. Soirée de musique, My Generation, 10€ menu. Soirée steak, Limousin beef, 3 different steaks, 3 sauces, BBQ*. - English quiz night - Soirée de musique, Alibi Rock, 10€ menu. Soirée moules frites, steak frites. pen Thursday to Sunday. Soirée de musique, Lesley Anne Downie

*BBQ weather permitting*