r m k i r r -


Were in month’s choice


HAVING just returned frorn -


\ Provence with a few of our ; . chums, enjoying not only ; excellent food, but lovely pink, wine, it is with a great deal of


- pleasure that a rose wine has - - been seiected this month to ■ accompany the recipe. This pink wine, however, • m


comes from Vin de Pays ■ d'Oc, which is well west


'


of Provence, an area from ’ ■ Perpignan in the south to ■;


_ Montpellier in the north. ^;. ■ ; Regular readers know already that Vin de Paj^is ' "country wine" from larger areas than AC zones and the\ Vin de Pays d'Oc accounts -v for more than 5% of France's ■ total production of wine.. The label tells us that this ,


month's wine - Domaine 2009 Roman, comes from the . little village of Pepieux which is situated a few kilometers ' north east of the walled city , of Carcassonne, a must visit ■; for anyone traveliing this this area.-' • • ,


.


!;iThe wine is produced from’ ■ the grenache gris grape


Wine of the month Domaine2009


: Roman . RRP£5.99


: special offer price ; £5.49


;■ in'assgciation with... ; . , . D.Byrne& Co, ■ Victoria Buiidings, 12 King St, ClitheroB Tei: 0T200 ^23152 Fine Wine & Spirit Merchants;


Discount oniy available on' presentation of this voucher at ■ —


• D.Byrne & Co, valid until 21.04,11. Only valid o j the wine named ■ ■ above.,No photocopies accepted.'


. vlcffippris:


variety,.which'is red, but a ll: grape juice is white whether- ■ or not the grape is red or ; ' : ■ ■


;


; white - with me so far? Pink v wine can be produced by ; adding red wine to white wine, but any worthwhie ; producer will press the grapes lightly and let the wine develop a pink colour by ' allowing the juice to remain in contact with the red skins, in this case the grenache grape. ■ •, Sorry about all that detail, - ; now let us get down to '. ‘ .■ looking at the wine. M t is a most deiightful shade :'; i of pink and on the nose the . . ' fragrance and freshness of the ' lovely wine comes through. - . = On the palate you get what' you expect a fresh, slightly d iy ; taste with a creamy, butteiy ? finish. It is, however/quite ; .


strong at 13.5% alcohol by - volume. The wine is avaiiable'


from D. Byrne and Son at £5; 99/ or only £5; i'.ft/; ' 49 with the 50p o f f • -


-.vouclfenlt will m ake^X ' the perfect-partner to ; this month's recipe of .■ sea bass fillets, but of f - ■ ■ ; course can be drunk on i


. its own. • ' : ' , - : Pink wine, I think.


, suggests happiness ■'' ' and the odd bottle we


: consumed in France ■ ; ■ certainly provided ; • , . qur party with plenty


-of laughter. So enjoy yourself, have fun, enjoy/;; ; sumer wine, enjoy life.


The Black Horse Inn, Pimlico Village/ Clitheroe. Full anc


/./IN just four years janet and Carl .. , v; Watson have created Clitheroe's


■ ’ best kept secret in an ideal rural. / - Z; location for locals, walkers and ". those from further afield who . - - want a good meal in friendly surroundings. ; janet and Carl are licensees of the -'. Black Horse Inn, Pimlico Village," - ■


.


meetthechef ' X . . r n ^ c i a


. ;


■ 'on the outskirts of Clitheroe/and '. on first sight it is'easy to see that :" • ; janet loves flowers.-The hanging ■ : baskets at the front of the inn are


- / 'a delight to see and that is not ail, -. if you venture to the rear you will - ; - discover another secret - a beer ;'' garden to nearly take your breath away. Janet is the chef of the


;: partnership, she attended catering


: college, but says her experience ; came from working with chefs -. ; in hotels in Leeds, who took her ■


: ■ under, their wings and showed her ’ the ropes.


; - - She says over the years she -


/. has developed a creative style of ; ' V cooking, learning as she went'


-'. along and developing a good ' - , insight into what her customers ’ ■^.want;- Her motto is: "Weary and '


' 'thin they stagger in. Full and stout they waggle out".


' Originally from Hoghton ': ' ‘ morris


five children,' making janet a very; busy ladyl Even though their three ■ eldest daughters have now left


-i :


'' home, there is still Sarah (15) and f James (13) to look after, but they ; ■ too have to do their bit helping -


: mum and dad just as their e ld e r ' sisters did.


; Customers come from as far afield as Liverpool, Southport and •


. Burnley to sample Janet's tasty - .food, as well as many local regular . .customers who rave about her ; ■ -


. delicious fish dishes. Janet loves fish and her separate


• fresh fish board has many - • •


" variations of mouthwatering ; ' V dishes; There is also a separate ■


, ’ Vegetarian board and a meat / ' - - board as well as the normal menu.


■ janet has become quite renown for her fish such as her signature dish ■ sea bass fillets on a bed of crushed


. potatoes with wild mushrooms ; : and sundried tomatoes in a red


./janet and Carl have a wealth of ' /■ . experience in the licensed trade ' v • having been at the Tlllotstons 'S. ■


I' 'X '


S'before they bought their dream Tree house/the Black Horse Inn; : ; Before that they ran the Ribchester


: pesto cream sauce.-The board V also often includes freshly cooked' ; lemon sole, oven baked haddock ' ’ stuffed with smoked bacon, beer" -


.. Arms, in Ribchester, and the Royal; Oak, Kirkby Lonsdale. They have -


6' ^the.valley.march. 11 SeMiiSSSwns


; accornpanied with fresh vegetables.- ; and potatoes or hand-cut chips;--' Janet prides herself on actually; £ '4 peeling the potatoes and cutting them into chips herself.


From the menu the Black Horse


■ steak sizzler is the most popular dish.


• The Black Horse Inn, is a traditional pub, but now the emphasis is on food with an ■ intimate restaurant seating 34.


■ Dining in a relaxed and chilled out atmosphere has become very popular so it is advisable to book if you can to avoid disappointment.’ , janet spoils her customers and she


' wants them to leave feeling happy having enjoyed their food and had value for money. Janet will also make a bespoke dish for anyone


', who lets her know in advance.. ■ Nothing costs extra, and Janet is happy to provide more vegetables or chips at no extra cost. Where possible she uses produce which is in season and often she will


: get very fresh vegetables and ■ /; / fruit grown by a neighbour in his garden. '•


;


. All Janet's dishes are freshly made from start to finish so sometimes


...there may be a little delay in being ' served, as Janet works, alone in the ■ kitchen, but she will always keep you informed., . '


; . The beer or family garden is an . oasis of pleasure with hanging .■ • /. baskets, tubs overflowing with . r ' ■


: flowers'and plenty of benches ' to sit and enjoy.a glass or two o f . ■


/ . Arms, in Chipping for thre'eyears - 'j '-■ battered haddock, and mussels, all i >


.' traditional ale served by Carl, or . ; wine and a bite to eat. It is a family •■/run pub which welcornes families .;-■ ■ and there is even a’ trampoline in : - ■ ■the hidden garden at the back, ; ;--.


■ and in the surhmer months local r ; bands are featured in the garden. ■


Quiz Night Every Thursday from y , 9pm, 10.30pm,finish


FREE SUPPER Saturday 30th July Freebird from 8.30pm performaning live in the beer garden ■ttie.vaHey.march. 11 7 ' n ’r S e a b a s s ®


; c f e a n i s a u c e ' Janet's signature dish of - .


. seabass fillets on a bed of crushed potatoes with wild mushrooms and sundried : tomatoes in a red pesto


■ cream sauce. Ingredients


■' (serves one)


2 seabass fillets 4 tbsp garlic butter with


mixed herbs ' 4 baby new potatoes - 3 wild mushrooms " 2 sundried tomatoes


- 1 tsp red pesto ; . 100ml double cream Method


1. Boil new potatoes and put


to one side. ■ . . , ;■ • 2. Put half of garlic and


/mixed herb butter in a shallow


: frying pan and melt on a low ■ heat, do not burn. 3. Place seabass in pan,


skin down, for one minute, turn over and cook for three


. minutes. Put in oven to keep ., warm.


, 4. In a separate pan place the rest of garlic butter- with mixed herbs, add wild mushrooms and sundried . ; tomatoes, saute for two


; : minutes then add crushed . baby new potatoes to pan. . Add 1 tsp red pesto and .. 100ml double cream, stir all ingredients until thoroughly hot.' 5. Place crushed potato - - mixture frorh pan inthe - . ..


. • middle of a warm plate and . ; place seabass on top, pour.


-. excess garlic butter around. ; ■ potatoes. --•'•' : . Garnish with a wedge of lemon and parsley. If wished


- : : drizzle balsamic glaze over ' . fish.


Janet Watson with her signature creation of sea bass. .


WE are offering our readers the fantastic opportunity to dine at The , Black Horse Inn, Pimlico Village, ■' Clitheroe. The winner will receive a two course meal for two people, excluding beverages.


QUESTION: How many people will the intimate restaurant seat?


Answer:.'........................................ Title:............................................. First Name:.......................... ..........


^Surname....... ......................... . /- Address:........................................


Post Code:.........;............................. ; e-mail:...................................... . Date of birth................;..................... ,• Daytime tel:............. ............ ........... .. Mobile no:.....;....................... .......... ,/


. '/D o you buy the paper: Every weekQ Occasionally □ Hardly ever □


• Please send your entry to: Meet the: Chef, Clitheroe Advertiser and Times,. 3 King Street, Clitheroe, BB7.2EW, by Thursday, August 4th, 2011.


r.- ; ,


^ - East Lancashire Newspapers Ltd is a member of : ~ the Johnston Press Group pic Johnston Press itself, /;


• or via its agents, will use your information to contact, you by mail, email, phone or SMS to let you know.-.-', about our, or our business partners', products, services and special offers. By supplying your email; address and phone numbers, you agree that we -. • may contact you by these methods for marJceting. • ^ If you do not wish to receive information from u s . •


' ■


- please tick this box □, or from our business partners -. please tick this box □. For quality and training : purposes, we may monitor communications.., :


• THE winner of last month's T competition to dine at The Villa


.T Restaurant, Whalley Road, Clitheroe, ■I.-'


- is James Wilson, Shawbridge Street, .1/ Clitheroe.The winner will receive a two;


■,' course meal for two people, excluding beverages; There were 121 correct - , ' entries in the competition. .. . ' /i .:


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