Food

Autumnal Treats

WHILE THE WEATHER HAS CAUSED HAVOC FOR SOME FRUITS THIS YEAR, I’M SURE YOU WILL STILL ENJOY THESE DELICIOUS AND SIMPLE RECIPES USING LOCAL SEASONAL PRODUCE

Grape Jelly

Here at Château Mareuil, we are almost guaranteed a huge crop of grapes every autumn and this is a very good way of preserving them!

Ingredients

1kg red grapes, preferably with seeds (stripped from the stalks) 450g jam sugar (in France you can buy a special one for jelly) 1 lemon, juiced

Method

1. Tip the grapes into a large saucepan or ideally a preserving pan, set over a low heat, then cover and leave to gently cook for 5 mins until the juices start to run. 2. Take a potato masher or fork and mash up the grapes. Leave to cook for about another 10 mins, mashing every now and again until the grapes are falling apart. 3. Place a clean tea towel or kitchen cloth into a sieve set over a bowl and pour the grape mixture into this. Let the mixture drip through for at least 1 hour or preferably overnight. Discard the residue. 4. Measure out the juice, (you should have about 600ml), and pour it into a large saucepan or preserving pan; add the sugar and lemon juice. Set the pan over a high heat and bring to the boil, skimming any scum off as it boils*. Let the mixture bubble until the temperature reaches 105C on a sugar thermometer. If you don’t have a sugar thermometer (I definitely recommend getting one), put a small plate in the freezer for 5 mins, then pour a little of the juice onto the cold saucer. After 1 min, run your finger through; if the jam wrinkles slightly, it’s ready. 5. Pour the hot jam into a sterilised jar. This will keep unopened for up to 3 months or longer, maybe up to a year.

* You can also get rid of scum from jams or jellies by adding small amounts of butter into the liquid once the preserve has reached setting point until it has all disappeared.

By Belinda Prince

Belinda, the ‘Accidental Chatelaine’ loves to cook at any opportunity and is delighted to be able to share that love with you

www.chateaumareuil.com

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Spicy Apple Chutney

This spicy apple chutney has a tangy, sweet flavour which is perfect with cheeses such as cheddar or blue. If you wanted to give it even more of a kick, try adding some chili flakes and/or cayenne pepper. Firm, tart apples work well as they hold their shape during the cooking process, but other varieties will work well too, all the delicious ingredients will guarantee that!

Ingredients

1kg apples, cored and chopped 3 onions, chopped 100g cranberries or raisins 1 tbsp grated ginger 1 tbsp mustard seeds 1 tbsp ground cumin 1 tbsp paprika 1 tsp red chilli flakes 400ml cider vinegar 500g light brown sugar 2 tsp salt

Method

1. Put all the ingredients, except for the sugar and salt in large saucepan or preserving pan and stir well. 2. Bring slowly to the boil, reduce the heat, cover and simmer for about 10 minutes until the apple chunks are tender. 3. Stir in the sugar and salt and dissolve. Boil gently, stirring from time to time, for 20-30 minutes until reduced and thickened. 4. Ladle into sterilised jars and seal. Leave at least 2 weeks before eating to allow the flavours to develop. The chutney is best eaten within 6 months.

Chicken Salad with Grapes Walnuts and Apples

The crunchy texture and delicious flavours are a winner.

Ingredients

4 cooked chicken breasts, shredded 100g walnuts, toasted and chopped 2 apples, cut into small chunks ½ red onion, chopped 3 stalks celery, chopped 3 tbsp lemon juice 125ml crème fraîche 125ml mayonnaise 25 red grapes (seedless if possible)

Method

1. Mix the shredded chicken, apple chunks, walnuts, red onion, celery, and lemon juice together in a large bowl. 2. Whisk the crème fraîche and mayonnaise together in a separate bowl; pour over the chicken mixture and stir to coat. Gently fold the grapes into the salad. 3. Add fresh herbs of your choice, tarragon would work perfectly!

Great as a sandwich filling

Apple Clafoutis

Clafoutis is a French batter cake and a well-known and loved speciality of the Limousin region. Traditionally made with black cherries but also sometimes with prunes, apples, or other fruits.

Ingredients Serves 4-6

5 eggs 140g icing sugar 140g plain four 1 tbsp oil 450g apples 60g sugar 1 tsp cinnamon

Pre-heat the oven to 180º/160ºF degrees fan

Method

1. Put all the batter ingredients into a food processor and whizz on high for 1 minute . 2. Peel, chop and core the apples and mix with the sugar and cinnamon. 3. Pour the batter into a buttered dish and sprinkle with the sugared apples. 4. Bake for approx 1 hour

Serving options:

− Serve with cream, custard or crème fraîche. Or try vanilla ice cream. − Sprinkle of fresh blueberries and lightly dust with icing sugar − Eat warm or cold (if cold, try it with yoghurt for breakfast!)

Alternatives:

Gluten-free - swap to all-purpose glutenfree flour mix or almond flour. Dairy-free - swap to your favourite alternative milk and use coconut or vegetable oil Eggs - this is the part that can’t be swapped, the eggs are what gives the dish it’s sliceable custard texture.

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Now open for private viewings Call 05 49 48 02 93 Belinda and Lee Prince www.chateaumareuil.com Château Mareuil, Mareuil, 86290 Brigueil-le-Chantre