Goldstone Hall Recipe
Tabbouleh is a really fresh tasting salad traditionally made with cous cous, herbs, onion and garlic. This dish is a great way to display the varied collection of herbs from the Goldstone garden and allows you to experiment with all manner of different soft herbs to suit your taste. Tabbouleh is a traditional standard North African dish for which there will be almost as many recipes as cooks who prepare it. Very simple to prepare this can be eaten on its own as a salad or as a side dish to accompany grilled meat or fish.
- 150g couscous
- 1hand full of Moroccan mint
- 1hand full of flat leaf parsley
- 1small bunch of chives
- 1small bunch of basil( Sweet and Purple)
- Ripe tomatoes (Black Ethiopian, Snow white and Livingstone’s ideal). We grow a collection of tomatoes and these have grown well this year and give a nice variety of colour and sizes to the salad
- ½ small cucumber (Burplus Tasty Green which grow well outside and do look a bit gherkin shaped)
- 2 spring onions (Furio)
- 1 large clove of garlic. We plant cloves from whole bulbs as supplied to the kitchen. We find this the least cost and provides garlic exactly as chefs like it. They do need to over winter in the ground to be successful.
- 30g extra virgin olive oil (We use Kampna which is from a village in Cyprus)
- Juice of half a lemon
- Salt and pepper
- I might add some thyme, viola flowers and the odd nasturtium flower
Begin by putting the couscous in a bowl and pouring enough boiling water over the top until just covered. Tightly cover the bowl with cling film and leave the couscous to absorb the water and cool.
Finely dice the garlic, spring onions and cucumber and add this to the cooled couscous before roughly chopping all the herbs and adding these as well. Pour over the olive oil, lemon juice and season to taste before serving.
Head Chef Chris Weatherstone at Goldstone Hall Hotel, Market Drayton:
Chris has previously worked in kitchens including Mallory Court, Simpson's Birmingham, The Lords of the Manor and The Wild Rabbit.
Q. Favourite ingredient and why?
A. Butter, it makes everything taste better.
Q. Favourite meal at home?
A. My wife's lasagne
Q. If you weren't a chef, what would you be?
A. Professional fisherman
Q. Favourite Chefs?
A. Raymond Blanc and Thomas Keller
Q. Best meal you've ever had?
A. At Purnell's in Birmingham
Q. Favourite cookery book?
A. Quay by Peter Gilmore
Q. Favourite wine?
A. Chateauneuf du Pape
Q. Favourite dish?
My favorite dish currently is Pain d'espice with foie gras - sort of Dordogne marries Market Drayton!