food
Simple Salads
By Beli n
www.chateaumareuil.com
Subscribe to the Chateau Mareuil channel on YouTube
SALADS HAVE PROBABLY BECOME MY VERY FAVOURITE TYPE OF DISH TO PREPARE OVER THE PAST FEW YEARS AND I SEEM TO HAVE GATHERED A VERY LARGE NUMBER OF RECIPES!
T
hey are great all year round, using seasonal vegetables, grains, pulses, rice and pasta, maybe some cheese, crispy bacon, chicken or chopped ham. And then, my favourite part – the dressing, a seemingly endless array of tasty oils, vinegars, lemon or lime juice, shallots, garlic, capers, gherkins, herbs and spices, combined together to make the salad ingredients sing with flavour. When I 'retired' from my full time London career 10 years ago, I was looking around for something to do and hit upon the idea of starting a food business; after all, I loved any opportunity to cook. It was more complex than it sounded, involved hard work, and most certainly didn’t make me rich, but I did learn all about salads. My initial business research led me to checking out local farmers' markets in my part of Kent and specifically to the big twice-monthly market in Tunbridge Wells. When I enquired about having a stall at the market, they asked what my product was and I simply asked back what it was they could do with. It was my luck that the 'Salad Lady' had just given up her business and so I became the new 'Salad Lady' there and at several other local markets in the surrounding towns and villages.
14 etcetera
A great accompaniment for chili con carne
da Prin ce
Belinda, the ‘Accidental Chatelaine’ loves to cook at any opportunity and is delighted to be able to share that love with you
Pomegranate and Pear Salsa Ingredients (Serves 4-6) 3 firm ripe pears, cored and diced 1 shallot, finely chopped ½ pomegranate, seeded Sea salt & pepper Small handful of coriander, roughly chopped 1-2 juicy limes 4tbsp olive oil Method 1. Combine the pears, shallot, pomegranate seeds and any pomegranate juice in a bowl. Season with plenty of sea salt and ground black pepper, taste before adding the coriander. 2. Finely grate the zest of the limes and add the lime juice (to your taste). Add to the bowl and drizzle over the olive oil. Combine together and serve. Add a finely chopped chilli or sprinkle on some dried red chillies if you like a bit of a kick!
