3 Starters with Mirabeau Rosé

Blog Recipes

We were fortunate to be able to welcome Instagrammer Sophie (@sistersjunction) to Cotignac and thoroughly enjoyed sharing our passion of cooking and the good life. Hope you enjoy these quick-and-easy delicious starters that we rustled up together – they pair excellently with our rosé and serve 3.

Heirloom tomato and nectarine salad

3 medium-sized heirloom tomatoes, cubed
2 white nectarines, cubed
100 g mozzarella, cubed
10 fresh basil leaves, finely chopped
A pinch of salt
A pinch of freshly cracked black pepper
A drizzle of extra virgin olive oil
A drizzle of balsamic vinegar

Toss tomatoes, nectarines, mozzarella, basil, salt and pepper in a large bowl.
Drizzle with olive oil and balsamic vinegar.
Serve in small bowls and decorate with fresh basil leaves and edible flowers.

Radish and green Olive Tartare on sourdough bread

A bunch of radishes
1 small tub of Mascarpone
2 spoonfuls of Quality Mayonnaise
1/2 Lemon
Parsley
Sea salt

Chop the radishes and green olives in tiny cubes. Add to a bowl and spoon in 1/2 a tub of Mascarpon e and some Mayonnaise. Squeeze in some lemon juice and season to taste. Toast small slices of sourdough bread and spoon on a thick layer of the mixture. Decorate with some freshly chopped parsley and serve immedately.

Provençal fried beef with courgette on Little Gem salad

150g of beef mince meat
2 courgettes
Some sprigs of thyme
Sea salt
1 or 2 little gem lettuces

Fry off the meat in a hot pan with some olive oil. Add the courgettes and fry for another couple of minutes. Season to taste and add some thyme leaves. Wash the little gem lettuce leaves and pat to dry. Add some mixture of the meat and courgette mixture to each leaf. Decorate the leaves on a wooden board or rustic plate.

Jeany Cronk
The author: Jeany Cronk

Jeany Cronk, foremost wife and mother of three Cronklets, lends an ear to endless wine conundrums contemplated by her other-half and works on the Mirabeau look and feel. Her big passions are interior design, the French way of life and of course the inspirational flavours and food of Provence.

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