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Char Grilled Peach and Crumbled Goats Cheese Summer Salad, Old Rectory, Wem

Old Rectory, Wem, Shropshire

Old Rectory, Wem, Shropshire

Small is beautiful & style is everything – The Old Rectory hotel is a real haven of comfort and style. We have created a special place that people love, where individually styled rooms
(everyone has a favourite) home-grown produce with friendly and professional staff (if you want our attention) are just part of the Old Rectory experience.
Their food is full of good ideas. Carefully selected local produce, home-grown vegetables and herbs plucked from our garden. They offer a choice of dining options from light informal lunches in their Orangery overlooking our stunning gardens to leisurely evening dining. A great drive out to the country, with a real homely feel.

Char Grilled Peach & Crumbled Goats Cheese Summer Salad with Toasted Nuts & Raspberry Vinaigrette.

This dish tastes of summer. It’s best if all your produce is ripe and fresh out of your garden or bought at your local market.
RECIPE FOR 4 PORTIONS – RASPBERRY VINAIGRETTE
100 grams of Ripe Raspberries.
1 Shallot.
1 tablespoon good quality Honey.
60ml Grape Seed Oil -
(Use a flavourless oil instead of olive oil.
Olive Oil can overpower the other ingredients).
20ml Cider Vinegar.
Juice of 1 Lemon.
Sea Salt & Cracked Black Pepper.
METHOD
1 Mince the shallot
2 Add minced shallot, raspberries and the cider vinegar to a food processor.
3 Puree slowly add the grape seed oil until the vinaigrette is emulsified.
4 Add the lemon juice and honey, process until incorporated.
5 Taste, season with sea salt and cracked black pepper, strain through a sieve.
Use within 3 days.


SALAD RECIPE

80 grams fresh good quality Goats Cheese. (I recommend Brock Hall Farm Goats Cheese, from Bridgnorth which is very mild)
2 fresh Peaches. (Halved and pitted)
25 grams Walnuts
15 grams Pine Nuts
20 grams Rocket
100 grams Watercress. (Pick the leaves from the stalks).
20 grams baby Beetroot Leaves.
25 grams Ripe Raspberries for garnish
Extra virgin Rapeseed Oil.
METHOD
1 Drizzle rapeseed oil over halved
peaches, season with sea salt and
cracked black pepper.
2 Place peaches on hot char grill
flesh side down until caramelized.
Remove from heat.
3 Place pine nuts and walnuts in a pan over low heat until fragrant and toasted. (By toasting nuts it brings out the oil, giving you the true flavour).
In a large bowl gently combine all salad leaves and the toasted nuts. Dress lightly with the vinaigrette. Season with sea salt. Enjoy with a chilled glass of wine or a long Summer

Lowe Hill Road, Wem, Shropshire SY4 5UA www.oldrectorywem.co.uk T 01939 233233

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