Food & Drink - BBQ Season

A Musical Haven

Who doesn’t love a BBQ, especially with inspirational, market fresh food and delicious wines

Established in 2016 by Lee McNeal and Michael Rumsby, Le 1500 in Saussignac serves largely organic fare, including vegetarian and vegan dishes, prepared daily. Inspired by seasonal choice, the use of precision weighing scales is a rare event in a kitchen where intuition and personal flavour preferences lead the way. All recipes serve 4, and make sure the BBQ is searing hot.

BBQ Harissa Steak Served with a Chunky Salsa of Griddled Pepper, Tomato, Orange & Feta

600g Sirloin steak 2tsp Harissa paste 2 Purple garlic cloves 1 Red & 1 yellow pepper 2 Beef tomatoes 1 Large orange, peeled Lemon juice to taste A handful of basil leaves, torn 250g Greek feta, crumbled 2tbs Yoghurt Sel de Guerande, cracked pepper Salad leaves

METHOD: Smother the steak in harissa, add chopped garlic to taste, marinade overnight. Chop the tomatoes and peppers into large chunks, sprinkle with olive oil and season to taste.

BBQ the peppers, turning them every few minutes. Remove the peppers and add them to the tomatoes, drizzle with lemon juice, add orange chunks, Feta and sprinkle with basil.

Sear the steak on all sides until blackened, rest it for five minutes before slicing. Arrange on leaves, drizzle with yoghurt, add salsa to one side.

Seared Tuna in a Lemon & Dijon Sauce with Black Rice & Garden Fresh Peas

**Black rice and green peas add colour**
www.le1500.rocks

400g Fresh tuna steak 1 Lemon (juice & zest) 1tbs Dijon mustard 600ml Heavy cream 1 Half white onion 1 Garlic clove finely chopped 1 Shot of milk 1 Knob of butter Salt & Pepper to season 4 Pea pods 200gm Black rice Fresh dill

METHOD: Sweat the garlic and onion in a heavy bottomed, buttered pan.

Once translucent add the cream, mustard, and lemon juice (to taste). Season. Add a shot or two of milk until a perfect sauce consistency. Blanch the pea pods for 30 seconds. Carefully remove the string from the top of the pod downwards, fold open and set aside.

Sear the tuna for 30 seconds each side, remove and slice width ways.

Pour the sauce into a bowl shaped plate, add a black rice quenelle or round, arrange the tuna and top with the pea pod. Garnish with a dill frond.

Warm Charred Carrot, Fennel & Asparagus Salad with Spiced Maple Yoghurt (vegetarian) 6 Different colored carrots with leaves

**Spice up a vegetarian BBQ dish**
www.le1500.rocks

2 Fennel bulbs A handful of asparagus spears 1tsp Ground turmeric 1tsp Fennel seeds 1tsp Cumin seeds 1tbsp Maple syrup 2tbsp Red wine vinegar 2tbsp Olive oil 300g Yoghurt Salt and Pepper Fresh dill fronds 500g Rocket

METHOD: Trim the greenery and scrub the carrots, cut in half lengthways and blanch for 8 minutes until cooked (not limp). Trim and quarter the fennel bulbs, keeping any fronds. Marinade the carrots and fennel with the turmeric, fennel seeds, cumin seeds, maple syrup, vinegar and olive oil for at least two hours or overnight.

Using tongs, pick the vegetables from the marinade and BBQ (fennel needs slightly longer), turning until chargrilled and cooked. Remove and cool slightly. Grill the asparagus, allowing the entire spear to blister and blacken. Combine the marinade and yoghurt and spoon two helpings onto a plate. Sprinkle with rocket and place vegetables on top. Season and garnish with fennel fronds.

www.le1500.rocks

Wines for punchy BBQ flavours

John Gilchrist is a former UK Sommelier of the Year and winner of the Mondavi award for the best wine list in the world. A seeker of unknown wine gems, he now runs Les Caulins, a gîte and cookery school in SW France, with his wife (and chef) Emma. They have won many awards including the 50 best destination restaurants in the UK and Wine Pub of the Year.

I love the bold flavours of a “Barbie” with the punchy marinades, tongue-tingling salsas, the charred bits, yoghurt dressings and crispy, fruit-laden salads. What better than the wine on your doorstep at your BBQ? The vineyards where regions 33, 24 and 47 meet are in my neck of the woods, so here are the wines we enjoy with smoky, marinated, crispy treats from the chargrill.

Château des Eyssards produces Adagio des Eyssards, a clean, gently buttery Chardonnay, with a subtle pear nose perfect with seared fish, garlicky prawns and a squeeze of fresh lime.

Château de Fayolle brings a pale straw-coloured champagne-style Blanc de Blancs, with a zingy, pink grapefruit nose and gentle bubbles. Great as an aperitif and delicious with charred peppers and vegetables.

The Naked Vigneron produces organic wines with the philosophy “to keep everything natural, never dressing our vines in anything other than the bare essentials”. Their 2016 Barefoot Merlot couldn’t be more artisanal; the nose is blackberry jam and a hint of smoky cedar, balanced with great acidity and dark chocolatey tannins.

The winner of the Coup de Coeur as the

best vineyard for wine tourism in the Bordeaux region

was the Talented Mathieu Crosnier, former young winemaker of the year, who crafts modern, bright wines at Domaine du Grand Mayne. The 2018 Sauvignon Semillon brings delicate fruitiness with white nectarine, tamed honeysuckle and lasting minerality, with a silky mouth feel. Equally, the barely salmon pink-coloured 2018 Rosé offers a quenchingly-packed raspberry palate. The superb 2016 Réserve Merlot Cabernet has aromas of petals, ripe purple fig and warm oak and a velvety texture that partners steak, sweet sticky ribs and charred vegetables.

Nick Street-Brown is Head Chef at Château Rigaud and has given us his recipe for a delicious Beetroot Arancini. Ideal for vegetarians, it is a feast for the eyes as well as a great tasting dish. Serves 4.

Colourful, fresh tasting food for enjoying in the summer sun

BEETROOT ARANCINI

100g Arborio rice 500ml Beetroot juice 1 Red onion, diced 2 Garlic cloves, finely chopped 200g White breadcrumbs 4 Eggs, whisked 150ml Red wine 50g Butter 50g Parmesan Bouquet Garni

In a saucepan, add a glug of olive oil and sauté onion and garlic until soft, add rice and cook for a minute. Add the wine, cook until nearly evaporated, add the juice a ladle at a time. Stir until the rice is soft and the liquid has evaporated, turn the heat off and stir in the butter and parmesan, season the risotto to taste, chill.

Roll into 15g balls, coat in flour then egg, then breadcrumbs. Repeat, then place in fridge/ freezer until needed.

BEETROOT GEL

200ml Beetroot juice 2g Agar Agar

Heat juice and Agar Agar, whisk until simmering, strain into a bowl and refrigerate.

Once firm, purée until smooth.

CANDIED WALNUTS

500g Sugar 500ml Water 150g Walnuts 2L Oil for frying

Heat oil to 180°C in a big pot.

Bring sugar and water to a simmer in a saucepan, add walnuts and simmer gently for 45 mins. Strain. Fry walnuts in two stages until deep brown. Place on a baking tray, removing excess oil.

PICKLED BEETROOT & RADISH

(prep 24 hours ahead) 10 Radish

10 Radish, cut in half 1 Beetroot, peeled and finely sliced 250ml White wine vinegar 200g Sugar 100ml Water

Heat vinegar, sugar and water until sugar has dissolved, chill half of the liquid. Add beetroot to the hot liquid, simmer for two minutes. Remove from heat, chill.

Combine liquids and radishes. Leave to sit for at least 24 hours.

GOAT CHEESE MOUSSE

150g Goat Cheese 75ml Cream Salt

Add goat cheese and cream to a blender and purée until smooth, season to taste, set to one side.

DUKKAH

1 tsp Ground cumin 1 tsp Ground coriander 1 tsp Black pepper ½ tsp Salt 1 tbs Black sesame seeds 1 tbs Sesame seeds

Heat everything in a frying pan over a low heat until toasted. Set aside.

www.chateaurigaud.co.uk

Try Nick’s fabulous Lamb Rack with Spiced Aubergine, Tomato, Goat Cheese and Crispy Chickpeas recipe. You can find it in Articles/ Guest Chef at www. thelocalbuzzmag. com