This week has been wonderful as culinary experiences go! At the end of last week friends arrived for their annual holiday in St Chinian, and we started as we meant to go on, with a great BBQ on Sunday evening at their place (sausages, lamb chops, grilled courgettes and aubergines). A few days later I visited Domaine Gayda near Limoux to celebrate the birthday of another friend. The sunflower fields along the way were beautiful, lifting the spirits!
Domaine Gayda is a beautiful property, at the same time winery and restaurant, and if you’re in the area you should stop by for a wine tasting or a meal or both! I was particularly taken with their Sauvignon Blanc, which was served with lunch and took home a case. The lunch menu is three courses, and there are two choices per course; wine and coffee are included and the views from the terrace are spectacular! For starters I chose the tartare of tuna fish with nori which was very good! Some of my dining companions opted for skewered quail, which smelled divine. For main course I stayed with Fish, a beautiful piece of pan-fried salmon with smashed potatoes and bean sprouts. A couple of fellow diners had chosen the roasted pork filet, but I wasn’t fast enough with my camera to capture it – I can assure you though that it was very good and looked it too! The choices for dessert were apricot soup or chocolate tart. Can you guess which one I had?
Another BBQ in my garden followed – I decided to make the hamburgers which we’d tried out for our last cooking get-together, accompanied by courgettes marinated in lemon juice with garlic and olive oil, grilled courgettes and grilled potatoes and buttered green beans. And just in case that wasn’t enough, I’d made an apricot tart for dessert. My friend Janet has a wonderful recipe for stuffed courgette flowers, and since there were quite a few flowers on my courgette plants we prepared that too!
For the recipe only the male courgette flowers are used and the fresher they are the easier they are to handle. Once they are cleaned, the stamen are removed from each flower, being careful not to tear the flowers open. The filling is made with very fresh goats cheese, roasted pine nuts and chives, seasoned very lightly, and then stuffed into the flowers. I guess a piping bag with a wide nozzle might make this easier, but all we had to hand was a teaspoon. Just before grilling the flowers are drizzled with a little olive oil, and they don’t take very long, perhaps 3 minutes?
Janet had also prepared some parcels of sweet onions, one seasoned simply with pepper, the other with Piment d’Espelette, which cooked for a long time and were beautifully tender. The left-over goats cheese filling went very well with the smaller of the grilled potatoes.