Food

Keeping Cool In the Kitchen

THERE ARE SO MANY GREAT THINGS ABOUT SUMMER, BUT FOR MOST OF US, PUTTING A HOT OVEN ON WHEN IT’S 35 DEGREES OUTSIDE IS NOT ONE OF THEM!

Tomato Gazpacho Soup

Ingredients (Serves 4)

700g ripe tomatoes, sliced 6 salad onions, trimmed and finely chopped ½ lemon, zested 2 tbsp basil, freshly chopped 125ml olive oil, extra virgin, if possible 2 tbsp balsamic vinegar 2-3 garlic cloves Pinch of sugar 60ml chilled vodka* 1 tbsp Worcestershire sauce Few drops of Tabasco or other chilli sauce 150ml tomato juice Salt & pepper for seasoning

Method

1. Put the tomatoes into a large shallow dish and scatter the onions, lemon zest and chopped basil on top. 2. Blend together the oil, vinegar, 1 garlic clove, sugar, vodka, Worcestershire sauce and Tabasco and season to taste. Pour over the tomatoes, cover and leave to marinate for 2 hours at room temperature. 3. Whiz the tomato salad and tomato juice together in a food processor or blender until very smooth. Transfer to a bowl and leave to chill in the fridge for at least an hour. Serve with a garnish of your choice.

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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Tuna Sala Nicoise

Ingredients (Serves 4)

8 baby salad potatoes 120g French green beans, trimmed 2 tomatoes, cut into wedges ½ Romaine lettuce, cut into large bite-size pieces 3 hard-boiled eggs, peeled and quartered 100g black olives, unpitted 250 – 300g good quality tuna in oil, drained and broken into large chunks

Dressing

1 ½ tbsp lemon juice 4 tbsp extra virgin olive oil 1 garlic clove, crushed ¼ tsp salt 1 tsp Dijon mustard Pinch of black pepper

Method

1. Boil the potatoes until tender, drain and leave to cool, then slice in half. 2. To make the dressing, place all the ingredients into a screw-top jar and shake well until amalgamated. 3. Boil the green beans until just tender, drain and refresh under cold running water to cool quickly. Drain and pat well to dry. 4. Now assemble the salad; arrange the lettuce on a large platter, scatter and layer the remaining ingredients tastefully around the plate, finishing with the eggs, olives and tuna chunks. Drizzle over the dressing and serve!

Caesar Salad with Prawns

Ingredients (Serves 4)

600g cooked prawns, shell on 2 tbsp olive oil 1 garlic clove, crushed 2 thick slices white bread (boule or similar) 6 tbsp freshly grated Parmesan 1 cos lettuce or similar, chopped

Dressing

4 tbsp mayonnaise 2 tbsp lemon juice 1 tsp Dijon mustard 2 anchovy fillets, very finely chopped Salt & ground black pepper

Method

1. Preheat the oven to 180ºC (160ºC fan), gas 4. Put the oil, garlic and bread cubes in a bowl and toss together well until the bread is well coated. Tip onto a baking sheet and bake in the oven for 10 minutes, turning half way through. 2. Sprinkle over the parmesan over the croutons and cook for 2 minutes or until the cheese has melted and the bread cubes are golden. 3. Put all the dressing ingredients into a bowl, season with salt & pepper and mix, or alternatively shake together in a screw top jar. 4. Shell the prawns (you could reserve a few with shells as decoration). 5. Put the lettuce and prawns in a large serving dish, pour over the dressing and mix, top with the croutons. Enjoy!

Cheesy Chicken Waldorf Salad

Ingredients (Serves 4)

350g cooked boned chicken, skinned and chopped 2 celery sticks, thinly sliced 50g Emmenthal or Gruyere cheese, grated 1 firm red apple, halved, cored and chopped 50g black grapes, halved and pips removed 100ml vegetable oil 1 tbsp white wine or white balsamic vinegar 2 tbsp crème fraîche 2 tbsp mayonnaise 2 tbsp freshly chopped parsley 40g toasted walnuts, chopped Salt & pepper, green salad to serve

Method

1. Put the chicken, celery, cheese, apple and grapes in a bowl. Make a dressing by shaking the oil, vinegar, crème fraîche and mayonnaise in a screw top jar. Add the dressing to the chicken mixture and toss together well. Adjust the seasoning, sprinkle over the walnuts and parsley, cover and chill for at least 10-15 mins. Serve with a green salad. Enjoy!

Mary Berry’s Lemon Posset

This is a really simple dessert to make, it’s light and refreshing, perfect for a hot summer’s day. Serve in glass jars or in chic martini glasses!

Ingredients (Serves 6)

3 lemons 600ml double cream 150g caster sugar

Method

1. Zest and juice three lemons 2. Pour 600ml double cream into a large saucepan and add ¾ of the lemon zest and 150g caster sugar 3. Bring to the boil stirring continuously then simmer for 3 minutes 4. Remove from the heat and allow to cool slightly then whisk in the lemon juice 5. Transfer to a glass jug and pour into serving dishes 6. Cover with clingfilm and refrigerate for 4 hours (or overnight) When you're ready to serve - you can sprinkle over the remaining lemon zest. You can add blueberries for a splash of colour if you prefer. If you are looking for an extra crunch to go with this delicious dessert, serve with shortbread or almond biscuits.

Le Chalet du Bois

Restaurant-Cafe-Bar

Parc Verger 6 le Poteau Champagnac la Riviere 87150 Serving - Light Snacks, English Plat du Jour * and Plat du Soir * English Breakfast, Sat & Sun 9-10.30* Sunday Roast Dinner 12.30 & 7.00pm*

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Le Chalet du Bois

T:05 55 01 22 83

Email: lechaletdubois@parcverger.com

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