Wine Harvest

As we drive around the Loire Valley & the Anjou wine producing regions, we see that the vineyards are starting this years’ harvest, and as such the wine fairs have begun - promoting last years’ wines & previous vintages. They offer the chance to buy some wines to lay down & savour once fully matured in a few years time & of course there’s always plenty on offer that is ready to drink now! Prices seem to be reasonable once again, so a trip to France is always a good excuse to stock up on wine.

As we’re now into October, the updated monthly recipe on our website is for a yummy chicken dish, tried out and enjoyed by our bed & breakfast guests who have partaken of an evening meal. So take a look. However, as this means the September recipe is no longer there we have attached it below for those who missed it.

The Packages for Christmas or New Year in France with us are nearly finalized, and we are just sourcing the wines from the fairs to match the food before we publish them. Talking of Christmas, all invitations for the first weekend in December will have to be turned down as this is when the local Christmas market takes place in St Loup. Described by the locals as fantastic it has to be visited this year as we unfortunately missed it last year.


Chick pea, artichoke & sweetcorn fritters with dip

Starter for 6 or light supper/lunch for 4

1 tin (400g) chick peas
1 tin (400g) artichoke hearts
1 tin (300g) sweetcorn
1 small onion
2 eggs
Flour to bind
Salt & pepper

Drain all tins and rinse contents, the remove as much moisture as possible.
Finely chop the onion and add the sweetcorn.
Chop the artichokes (into pieces twice the size of a piece of sweetcorn) and add to onion & sweetcorn mixture.
Puree the chick peas and add to mixture above.
Beat the eggs & add to the mixture. Stir well. Season. Add flour to bind and mix to a wet dough consistency (dropping consistency).
To cook, either deep or shallow fry in teaspoon size balls – or fry in small patty shapes – until golden.

Dip – Mix together 3 tblsp crème fraiche, 1 tbsp tomato ketchup, 1 teasp lime juice & 1 teasp soy sauce, a small finely chopped chilli & ½ teasp Chinese five spice powder. Measures are approx – adjust to individual taste.
Also works well with a sweet chilli dipping sauce, a tomato salsa, blue cheese & cream dip, barbecue sauce . . . . anything goes!