October PDF version - Etcetera

Food, Entertainment & Eating Out
French/English/
Dutch spoken
Closed
Tuesdays
The Traditional British Takeaway in France
October 2012 (all venues from 18h unless stated otherwise)
Tues 2nd - St Leger Magnazeix
Thur 4th & 18th - St Sulpice les Feuilles
Thur 11th & 25th - Lussac les Eglises
Fri 5th, 12th, 19th & 26th - Le Dorat
Sat 6th - Liglet (18h30 start)
Early dates for November:
Tues 6th - St Leger Magnazeix
Thur 1st - St Sulpice les Feuilles
Fri 2nd - Le Dorat
Sat 3rd - Liglet (18h30 start)
www.fish-et-frites.com Tel: 05 55 68 78 23 / Mob: 06 43 97 83 66
Fish et Frites
Fancy a fish and chip supper? Then why not come to Fish et Frites, the original chippy in
the Haute Vienne. Try our Icelandic cod weighing on average over 220gms or for those with
a bigger appetite our large cod weighing in at a monstrous 300gms. Freshly filleted, cooked
in crispy beer batter and served with chunky traditional home cut chips (not frozen French
fries). Your order is delivered to your table in the bar while you sit and relax, also please
don’t forget your customer loyalty card and collect yours when next visiting. We look
forward to seeing you at one of our locations.
The Chip Shop
Chris and Mandi at The Chip Shop Confolens
would like to let everybody know that The
Chip Shop will be closed for holidays from
31st October and re-open Wednesday 7th
November when we will have new winter
opening hours - Wednesday through to
Saturday 12-2pm and 5-8pm. Located on the
route to St. Germain leaving Confolens.
Menu Plat du Jour 12,50€
Menu du Weekend 15,00€
Menu du Soir 22,50€
(glass of wine included)
5 Route de la Planche 86290 Coulonges
Tel: 05 49 48 83 31 / 06 45 00 30 64
Email: reserve@lachaumiere.eu www.lachaumiere.eu
La Chaumière
A comfortable ambiance, a surprise menu each day, also for vegetarians.
1 Oct: Start French Conversation Cooking lessons (small groups). Call for exact dates.
5, 12, 19 & 26 Oct: Asian cuisine (evening).
6 Oct: Portuguese/French music evening with Ivo Flores.
16 Oct: Knitting Club.
29 Oct: Les Herolles menu: Blanquette de Veau.
Keep up to date by clicking 'Like' on Facebook: www.facebook.com/LaChaumiere.Coulonges
For more information or bookings: call 05 49 48 83 31
December: Closed over Christmas. Open New Years Eve & New Years Day with a luxury
menu and music (bookings in advance).
Siret: 503 419 871 00010
Nicholas Evans, writer of the
novel The Horse Whisperer, his
wife Charlotte, and her brother
and sister-in-law were poisoned
in September 2008 after consuming
Deadly web cap mushrooms.
Nicholas had picked them while staying
on his brother-in-law’s estate in the
Scottish Highlands. He had knowledge,
he was a countryman who had picked
mushrooms since childhood. He was told
where to find the ceps and chanterelles
and returned with a basket full of them.
He noticed they were a bit more gingercoloured
than he remembered, but failed
to notice that they had gills, and ceps
don’t. They all had to undergo kidney
dialysis and Nicholas Evans had a
transplant last year which was donated
by his daughter.
All the victims were informed they would
need kidney transplants at some time in
the future.
13
Well Seasoned
by Cathy Wills
If anything illustrates the
fickle world of foodie fashion,
it has to be the humble
beetroot. Not so many years
ago, this glorious globe
seemed condemned to a life
drenched in vinegar, sitting
unloved and unappreciated in a jar at the
back of the fridge, emerging only to attend
the infrequent British picnic.
How the beet’s fortunes have transformed!
Now hailed as a superfood, this magenta
gem graces the menus of Michelin-starred
restaurants and is employed in all sorts of
interesting and delicious ways. A rich
source of nutrients and antioxidants
(including magnesium, sodium, potassium,
vitamin C and betaine) beetroot has been
shown to improve cardiovascular health,
liver function and athletic performance.
Even if you are not a fan of beetroot,
chances are that you eat it anyway, as the
red dye derived from the root crops up in
all sorts of foods including ice-cream, jam,
tomato paste, bacon and breakfast cereal.
When cooking with beetroot, choose the
smaller specimens – leave the large,
woody ones for the pickle jar. And don’t
forget that the leaves can be used too, raw
in salads for example or cooked as you
would spinach. To avoid the ‘massacre in
the kitchen’ look, twist off the leaves and
do not cut the tap root or pierce the beets
before boiling or roasting them (covered)
until tender. When cool, you should be able
to slip them out of their skins without too
much incidental bleeding.
The sweet earthiness of beetroot is
complemented by salty, sour and tangy
flavours. Chèvre, Feta and Roquefort fulfil
all of these requirements and thus make
particularly fine partners in a beetroot salad
or crumbled over hot roasted beetroot. A
simple dressing of orange juice warmed
with some honey and thyme, or just a dash
of balsamic vinegar, brings everything
together. A handful of walnuts or toasted
pinenuts adds a pleasing crunch.
This recipe for beetroot risotto feeds two
and does not require any domestic
goddess-like abilities. Finely chop an onion
and soften for 10 minutes in olive oil
without colouring. Add 150g of risotto rice
and stir until all the grains are glistening
and coated in the oil. Add a glug of white
wine (and pour yourself a glass too) and
cook gently until the liquid has evaporated.
Stir in 250g of grated cooked beetroot, and
add a little finely grated horseradish as well
if you like a bit of background warmth. Add
hot chicken or vegetable stock, one ladle
at a time, until the rice is cooked to your
liking. Stir in a handful of grated Parmesan,
check the seasoning and serve with a
crumble of goat’s cheese over the top.
Pinkly delicious!