We started with a nice small corn-fed chicken. This I chopped and marinated in olive oil, garlic and black pepper.
The Chantraise apples and walnuts were asking to be paired with the strong salty Roquefort cheese and lovely fresh lettuce.
I have to throw in one gratuitous shot into the post. The walnuts provided the photo fodder this time.
There was nothing to the salad. Wash and tear up the lettuce. Break up the cheese. Chop the apples and sprinkle with the remaining walnuts over the lettuce. Dress with oil and balsamic vinegar if you like. It’s tasty with or without.
The chicken was cooked ‘over vines’ and was delicious. While we were waiting and sweating over a hot barbecue, we consumed a few glasses of Rosé. I know that you want a picture of the wine. It’s at the bottom of the post. Now back to the cooking.
Here’s the lot together, on my plate. It did not stay there for long.
Sorry, I nearly forgot the drink shot. Rosé wine is such great value over in France. It is wonderful to drink on a hot evening without any financial guilt. Other forms of drink related guilt are your own business.
My only problem with my flopping down hard on the side of the vine roots is that at home, I have a gas barbecue and no access to vines. I think I can feel a flip coming on…