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A Superb Summer Picnic

14th July 2021 by Louise
A summer picnic
A summer picnic with Côtes du Rhône.

Summer’s in full swing and what better way to enjoy the warm weather than by spending as much time outdoors as possible? 

One of our favourite summer pastime activities is having a picnic in nature. So I couldn’t have been happier when Côtes du Rhône and Native Feasts sent me this superb summer hamper.

Now what’s in the box…

I was delighted the eco-friendly chilled box arrived last Friday, the sun was shining and we had the perfect shady spot in mind to dine. Included were light-as-a-feather puff pastry tarts filled with red onion and Oxfordshire goats’ cheese. Then a delicious selection of locally made charcuterie and buttery Nettlebed Bix cheese with Native’s homemade baguettes. And not to forget the exquisite pork rillettes.

a summer picnic
A perfect summer picnic spread

Oh and I have to mention the dessert: a heavenly concoction of local strawberries, foraged elderflowers and cream…sweet summer flavours in a glass.

A summer picnic
Rectory Farm strawberries, foraged elderflower & almond fool.

All paired beautifully with Tavel wines.  Firstly Les Seguines Blanc 2019, with fresh fruit characteristics, I particularly enjoyed with the cheese.  Then a delicious unfiltered red, Domaine Pique-Basse.  And summer wouldn’t be summer without Rosé, La Dame Rousse 2020, Domaine De la Mordorée.  With a deep strawberry/blood orange hue and full of gorgeous cherry flavour with hints of spice and wild herbs, it was deliciously different!

Côtes du Rhône wines
Côtes du Rhône wines

What a lovely way to spend a summer’s evening!

Boscobel rose

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Category: LifestyleTag: alfresco, Picnic, summer
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Seared Hake with braised Fennel, Olives, and Citru Seared Hake with braised Fennel, Olives, and Citrus.

I’ve been craving brighter, zingy flavours lately, the kind that wake up your tastebuds and remind you that winter doesn’t have to be all heavy and rich. 
There’s something about the delicate, flaky texture of hake that pairs perfectly with bright Mediterranean flavours.

Seared Hake with Braised Fennel & Citrus
Serves 2
	∙	2 hake fillets
	∙	2-3 fennel bulbs, cut into 6
	∙	1 leek, finely sliced
	∙	½ small blood orange, juiced
	∙	1 small lemon
	∙	5 green olives, quartered
	∙	1 tbsp capers
	∙	6 tbsp extra virgin olive oil
	∙	120ml white wine or stock
	∙	2 garlic cloves, sliced
	∙	a good pinch Aleppo pepper
	∙	Salt and pepper
	∙	Fresh herbs (optional)

1. Sear the fennel in batches in a shallow pan with 2 tbsp olive oil over medium heat. Then return to the pan with the leek, and garlic, season with salt (you can add a tsp of flour if you like a slightly thickened sauce). Cook 3-4 minutes, add wine/stock and juice of half a lemon, cover and braise 15-20 minutes, until tender.

2. Zest a little of the orange & lemon into a bowl. Add the blood orange juice, lemon juice, 3 tbsp extra virgin olive oil, Aleppo pepper, and a pinch of salt & whisk.

3. Pat hake dry, season with salt and pepper. Heat remaining oil in a cast iron pan over medium-high heat. Sear for 3-4 minutes, flip and cook for 2 more minutes or until just cooked through.

4. Add the olives & capers to the fennel and leek. Serve, top with hake, drizzle generously with the citrus-Aleppo dressing. Finish with fresh herbs.​​​​​​​​​​​​​​​​

#hake #fennel #citrusseason #dinnertonight #fishrecipe
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#semlor #semla #cardamombuns #almondfilling
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#wintersalad #seasoneating #bloodoranges #healthyeating #saladbowl
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They keep well in the fridge, though mine never last beyond Thursday. Worth adding to your list, I think.

📌Recipe on the blog tomorrow.

#homemadebars #dateandoat #mondaybaking #wholefood #healthybodyhealthymind
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📌You can find my recipe in the link in my profile. 

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