Angel Blogger here - just finished some yummy sticky pork ribs, talk about finger licking. A good friend of ours Peter May a famous crime writer www.petermay.co.uk , did 2 writing courses here at Chateau Perroterie. Peter is an avid cook, he found this recipe in China when he was researching the plot for his Chinese trilogy. It has 3 parts to the method but don't let that put you off, & don't be tempted to cut corners.
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Monday, May 30, 2011
Pork spare ribs.
Angel Blogger here - just finished some yummy sticky pork ribs, talk about finger licking. A good friend of ours Peter May a famous crime writer www.petermay.co.uk , did 2 writing courses here at Chateau Perroterie. Peter is an avid cook, he found this recipe in China when he was researching the plot for his Chinese trilogy. It has 3 parts to the method but don't let that put you off, & don't be tempted to cut corners.
Sunday, May 29, 2011
Mothers day linch
Friday, May 27, 2011
Beer & Pizza
Angel Blogger here
Thursday, May 26, 2011
Angel Blogger
Tuesday, May 24, 2011
Angel Blogger here, I hope I find you all in rude health & enjoying life.
Sunday, May 22, 2011
OOPS
Hoorah my mum is here on holiday!
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Collected my mum from Toulouse airport today, she is spending 2 weeks here at Chateau Perroterie, what fun we are going to have. She was really hungry as she had a very early 4am start from her house. We sat around our big kitchen table & munched our way through roasted garlic chicken, Melon & parma ham, tomato basil & mozzarella, new potatoes, freshly baked bread, green salad with a yummy with a great lemony vinaigrette, all washed down with chilled rose & red wine. A wonderful simple but very tasty start to a 2 week feast of gastronomic delights.
Wednesday, May 18, 2011
Monday, May 16, 2011
Amuse Bouche!
Angel Blogger here – I thought today I would look at how the French start a special meal. You may have heard the word “Amuse Bouche” or “Mis en Bouche” the translation is to amuse, delight, or to put in the mouth. It is literally something to tease & prepare your mouth for what is about to be served.
Because it is the first food your eyes & mouth receives, the taste should be good but not too overpowering.
As we are enjoying a very warm spring I choose to do a chilled Beetroot & apple Gazpacho last night. Now normally I am not the biggest fan of beetroot, but this recipe is softened with the addition of apple juice. If you are a fan of beetroot by all means use less apple juice. This is very easy to make as well as being refreshing & nutritious. It is suitable for vegetarians & vegans too, so every one is happy.
RECIPE SERVES 8-10
450g cooked beetroot not pickled.
½ cucumber seeded & diced
2 Tbsp water
250ml Apple juice
! Shallot
4 mint leaves
1Tbsp lemon juice
METHOD
Put the cooked beets in a liquidiser, along with all the other ingredients. Liquidize till smooth. I prefer to now strain the juice through a Chinese sieve (large holes) you get a better texture, but if you prefer it pulpy don’t bother. Pour into a measuring jug, you need ½ litre juice, if necessary add more apple juice. Chill for at least 2 hours. Pour into small glasses or black coffee cups, garnish with a slice of apple.
Variations: if you want this as a health drink then it’s the perfect quantity, double or treble ingredients for a large bowl portion. It is an extremely healthy soup & perfect for the summer.
Note – I have gone to the trouble in the past to roast my beetroot, but to be honest the taste wasn’t any different & this way is so quick & easy.
Warning Beetroot stains everything so wear disposable gloves or be very careful.
Saturday, May 14, 2011
I love cooking & that is why it is my pleasure to do this Blog.
My philosophy in the kitchen is, keep it simple but tasty. I appreciate cooking is not everyone’s thing, but it is something that can grow on you, relax remember it isn’t the end of the world if it doesn’t work out, just try again. I love a bit of music going on so I can be found singing while stirring. I do strongly believe you have to cook with love; it is without doubt the magic ingredient.
How many times have you cooked a meal with little or no enthusiasm, but purely through necessity? I think its better when you really can’t be bothered or just too tired, to raid the freezer or get a take away.
So in keeping with the simple theme, I have done a very easy quick dessert, always a good stand by & always popular
Students from
Serves 4. http://www.infoplease.com/ipa/A0001723.html This link is for weight conversion.
500ml Crème Fraiche
Small Punnet of strawberries
2 meringue nests
Sugar to taste.
To a large bowl add the crème fraiche or if you prefer double cream & whip till thick. Add a dash of sugar to taste. Slice the strawberries, reserve 4 whole for decoration. Add the fruit to the cream & gently fold in. Break the meringues into small pieces add to the bowl. Fold into the cream. Spoon into 4 large wine glasses, top with a strawberry & a mint leaf. Place in the fridge to chill. VARIATIONS : sliced bananas, add a liqueur of choice to the sliced strawberries let them marinate in the alcohol for an hour, add to the crème. Enjoy.
Friday, May 13, 2011
Yesterday’s was such a mile stone for me completing my first ever Blog was such a thrill, I hope to regularly post recipes as well as chat.
The weather is unexpectedly hot & sunny after a forecast for rain & thunderstorms, just as well, as I had an unexpected call from some German friends who have arrived for their annual 2 month stay in the area.
You know when you’re really busy & the last thing you need is visitors let alone having to prepare an impromptu lunch. Well after a quick look in the fridge I decided on doing a lovely Perigourdine Salad, followed by cheeseboard & bread, & of course lots of lovely wine, which they very kindly brought.
Talking about wine we went to friends for dinner last night, the food was lovely & it’s always nice to have someone else do the cooking. I was sat next to this guy who really fancied himself as a bit of a wine connoisseur (bore). What is it with people who think that wine has to cost a fortune, come from a very smart vineyard before its worth quaffing? As far as I am concerned if I am enjoying a good local wine which by the way our local wines are & very reasonably priced then I am happy. Now I’m not saying that it’s not nice to drink a vintage wine from time to time, but some people do take it a bit far. http://www.cotesdeduras.com/uk/appellation.html I hope you get a chance to try this salad it really is yummy.
PERIGOURDINE SALAD – serves 4
- 1 oak leaf lettuce
- 1 packet of bacon lardons
- 1 Duck breast. Can substitute duck for chicken
- 12 slices smoked duck breast
- 4 boiled eggs quail ideally but hens eggs are OK
- 12 walnuts
- 1 handful of garlic or herb croutons
- 1 Tbsp mustard (preferably grain mustard)
- 60ml of peanut oil
- 60ml of walnut oil
- 60ml of sherry vinegar or raspberry vinegar
- salt, pepper
Preparation
Score the duck skin in a criss cross fashion (helps release the duck fat) Heat a griddle pan without any oil, when it’s hot add the duck skin side down. Turn after 5 minutes, the skin should be lovely & brown, then another 5 minutes on this side. Test to see if the duck is cooked how you like it; this will be pink, cook a little longer if you want it more cooked. Then let the duck rest a few minutes to relax.
- Wash the lettuce, Mix the peanut oil, walnut oil and vinegar in a bowl
- Add the mustard and stir in thoroughly
- Add salt and pepper to taste, you will have left over dressing depending on how much you like. Keeps great in a screw top jar in the fridge for a few days.
I personally like to serve the salad on plates; I put the lettuce in a bowl big enough to toss, add half the dressing, and toss the leaves. Dish a generous portion on each plate, followed by egg wedges, croutons, walnuts, smoked duck, finally thinly slice the cooked duck breast & place on top. Drizzle a spoonful of vinaigrette over the top of each salad. VARIATIONS You can spread pate foie gras or a duck pate on triangles of toast place 2 or 3 around the plate, also apple slices can be mixed in. BON APPETITE