food
Christmas Buffet
Belinda, the ‘Accidental Chatelaine’ loves to cook at any opportunity and is delighted to be able to share that love with you By Beli n
da Prin ce
www. chateaumareuil.com
BUFFET FOOD IS PERFECT IF YOU’RE HAVING PEOPLE OVER AND YOU DON’T WANT TO BE CHAINED TO THE KITCHEN WHILE YOUR GUESTS ARE HERE. YOU CAN ALSO PREPARE THESE DISHES IN ADVANCE
Ingredients (Serves 8, simply double for a crowd) ½ medium red cabbage 3 medium sized beetroots 4 medium carrots 1 red onion, finely sliced 2 tsp salt 2 tsp sugar 2 tbsp red wine vinegar 150ml home-made or good quality mayonnaise 2 tbsp creamed horseradish or Dijon mustard Method 1. Cut the woody core from the cabbage and shred as finely as possible with a sharp knife.
10 etcetera
2. Peel the beetroots and carrots and use a peeler to slice thinly, then shred into strips. 3. Place all the raw vegetables in a large colander, add the salt, sugar and vinegar, toss together well, and leave to drain in the sink for an hour. 4. Meanwhile, make your mayonnaise or use a commercial one and mix in the horseradish or mustard to combine. 5. Press down the vegetables in the colander to squeeze out any excess liquid and tip into a large bowl. 6. Spoon over the mayonnaise, toss together and serve. This creamy coleslaw goes well with so many different buffet food!
Creamy Coleslaw
