A Vagabond Life - Food

Beetroot, Rocket and Feta Salad INGREDIENTS 4-5 medium beetroot, peeled A good handful washed rocket 75g.Feta 2 tablespoon balsamic vinegar 1/4 cup extra virgin olive oil METHOD Cut beetroot into cubes and steam until tender Allow beetroot to completely cool In a small jug mix balsamic vinegar and oil together Place rocket and beetroot in a salad bowl and add dressing, give it all a good toss. Crumble feta over the top and serve.

Lamb Shoulder in the Slow Cooker INGREDIENTS 2kg lamb shoulder, preferably with bone in 2 sprigs fresh rosemary leaves chopped 2 tablespoons olive oil 2 tablespoons finely chopped fresh parsley 2 tablespoons finely chopped fresh oregano 1 sprig Thyme 3 cloves garlic, crushed 1 tablespoon finely grated lemon rind 2 tablespoons lemon juice 4-5 medium carrots cut in half lengthways 1 cup  beef stock METHOD Make small cuts all over the lamb with a sharp knife. Push the rosemary into the cuts. In a small jug combine 1 tablespoon of the oil with parsley, oregano, garlic, lemon rind and juice in small jug or bowl. Rub herb mixture all over lamb then season with sea salt and pepper. Place carrots in base of slow cooker. Heat remaining oil in large frying pan over medium heat.. Add the lamb and cook for about 3 minutes on both sides or until brown Add the beef stock Cover with lid. Turn slow-cooker on low. Cook for 8 hours or until lamb is tender.

Potato Salad A classic potato salad, I use creme fraiche in France as it is easier to get than sour cream and we like the added touch of Dijon mustard. 12 even-sized potatoes 1 egg 4 bacon rashers, rind and excess fat trimmed, finely chopped 60g  whole-egg mayonnaise 40g sour cream or creme fraiche 1 small garlic clove, crushed 30g drained gherkins, finely chopped 1/4 cup loosely packed finely chopped fresh dill 4 green shallots, ends trimmed, finely sliced 2 tablespoons finely chopped capers Salt & freshly ground black pepper 1/2 teaspoon dijon mustard (optional) Place the potatoes in a large saucepan and cover with cold water and bring to the boil. Boil, uncovered, for 10 minutes or until tender when pierced with a skewer. Drain, then set aside to cool completely. Cut in large chunks and place in a large serving bowl. While the potatoes are cooking place the egg in a small saucepan of cold water and bring to the boil. Reduce heat to a gentle boil and cook

Ingredients 2  red onions, cut into wedges 500g kipfler or small potaoes, quartered lengthways 8 whole garlic cloves, unpeeled 3 large tomatoes, quartered 75g chorizo  4 Chicken Marylands 1 tsp sweet smoked paprika 1 tsp dried oregano 1 green capsicum,  cut into strips salt freshly ground black pepper Preparation Preheat the oven to 200°C Place the onions, potatoes, garlic and tomatoes in a large roasting tin. Season with salt and freshly ground black pepper and give it all a good mix. Place in the oven and bake for 25 minutes Meanwhile slice the chorizo into thin slices. Slash each peice of chicken and carefully  2 or 3 times with a knife and season with pepper. Mix the paprika and oregano together in a small bowl and set aside. Remove the roasting tin from the oven and turn all the mixture. Place the chorizio on top of and then the chicken on top of everthing. Sprinkle with the paprika and oregano. Return to the oven for 25 minutes. After 25 minutes remove the baki

Tom Yam Pla This fantastic spicy yet sour soup is simply delicious! Ingredients 1.5 litres chicken or fish stock 4 whole roasted shallots 3 kaffir lime leaves, torn 1 stalk lemongrass, cut into 3 cm lengths   300g fish, scaled, gutted and cut into fillets (or cheat as I do and buy fish fillets - make sure it is a firm white fish.  4 crispy fried dried red chillies 1 shallot, sliced 3 blades corriander 1-2 tablespoons fish sauce 2-3 limes, juiced 2 tablespoons tamarind juice Method In a pot, add the stock and bring to a simmer. Add the roasted shallots, kaffir lime leaves and lemongrass. Simmer for 10 minutes. Add the fish fillets and simmer until just cooked. Add the chillies, shallot and coriander. Cook for 5 minutes. Season the soup with the fish sauce, lime juice and tamarind juice. Just before serving, adjust the seasoning, it may need more stock, lime juice or fish sauce. The Thai people eat this soup with white rice

Nam Prik Ong This is another traditional northern Thai specialty of minced meat in a mild spicy sauce with fresh vegetables. It is usually served with pork crackle/rind. Ingredients 350 gm minced pork (not too lean) 1 punnet cherry tomatoes, quartered 1 heaped tbsp red curry paste peanut or vegetable oil 2 tbsp Asian fish sauce ¼-½ cup chicken stock 2 tbsp shaved palm sugar (or soft brown sugar) 2 heaped tbsp chopped fresh coriander 2 spring (green) onions, finely chopped Fresh seasonable vegetables like cauliflower, cucumber and carrot served raw Thai holy basil sprigs  Method Put the mince, tomatoes and curry paste in a large bowl and mash until the tomatoes are broken down. Heat a little oil in a wok (or large heavy-bottomed non-stick pan) and stirfry the pork mixture until sealed, mashing it as you do so. Add the fish sauce with ¼ cup stock and the sugar. Stir well and cook for about 5-7 mins until thick and fragrant, adding more stock if needed a