A Vagabond Life - Food

1 Clove of Garlic 1 Large Brown Onion Good Splash of Olive Oil 1 400g Can of Peitit Pois (Peas)    *Of Course You Can Use Fresh Peas But For Some Reason the Canned Ones Seem To Work Better A Good Splash of White Wine 2 Cups Arborio Rice 4 Warm Cups Stock – Either Vegetable or Chicken 100 Grams of Spec, Pancetta or Smoked Bacon Parmesan Cheese Freshly Ground Black Pepper Warm the stock in a saucepan and turn to a low heat, the stock needs to be warm when added to the risotto so keep it on a low heat. Finely chop the onion and garlic. Warm the olive oil in a large heavy base saucepan then add the garlic, simmer until the garlic becomes fragrant. Add the onions and cook on a low heat until the onions have softened and become translucent – about 10 minutes. While the onion is cooking place ¾’s of the peas in a small saucepan, add a splash of white wine and about ½ a cup of stock. Simmer for about 5 minutes or until the peas have softened, puree the mixture and set aside.

Risotto is one of those wonderful warming dishes that always tastes amazing and is really easy to cook. Porcini Mushroom Risotto 1 Clove of Garlic 1 Large Brown Onion Good Splash of Olive Oil 20 g Dried Porcini Mushrooms 250 G Mushrooms Sliced A Good Splash of White Wine 2 Cups Arborio Rice 4 Cups of Warm Vegetable Stock Parmesan Cheese Freshly Ground Black Pepper Re-hydrate the dried mushrooms in 500 mls hot water for ½ hour. Warm the stock in a saucepan and turn to a low heat, the stock needs to be warm when added to the risotto so keep it on a low heat. Finely chop the onion and garlic. Warm the olive oil in a large heavy base saucepan then add the garlic, simmer until the garlic becomes fragrant. Add the onions and cook on a low heat until the onions have softened and become translucent – about 10 minutes. Add the sliced mushrooms and cook until the mushrooms start to soften then add the rice and stir well – you want to ensure all the grains of rice have a go

Risotto is one of those wonderful warming dishes that always tastes amazing and is really easy to cook. Porcini Mushroom Risotto 1 Clove of Garlic 1 Large Brown Onion Good Splash of Olive Oil 20 g Dried Porcini Mushrooms 250 G Mushrooms Sliced A Good Splash of White Wine 2 Cups Arborio Rice 4 Cups of Warm Vegetable Stock Parmesan Cheese Freshly Ground Black Pepper Re-hydrate the dried mushrooms in 500 mls hot water for ½ hour. Warm the stock in a saucepan and turn to a low heat, the stock needs to be warm when added to the risotto so keep it on a low heat. Finely chop the onion and garlic. Warm the olive oil in a large heavy base saucepan then add the garlic, simmer until the garlic becomes fragrant. Add the onions and cook on a low heat until the onions have softened and become translucent – about 10 minutes. Add the sliced mushrooms and cook until the mushrooms start to soften then add the rice and stir well – you want to ensure all the grains of rice have a good

Mmmm delicious! Serves 4 (with leftovers) For the Pork Loin 1 1.5 kg Pork Loin Pre heat the oven to 190°C. Place pork in a lightly oiled baking pan and put in the oven. Allow 30 minutes per 500 grams. For the Gratin 2 Tablespoons Duck Fat 2 Onions finely sliced 4 Fat Courgettes sliced 180 Grams Basmati Rice 500 Mls Hot Chicken Stock 4 Big Tablespoons Crème Fraîche 150 Grams Emmental Cheese grated Freshly Ground Black Pepper Sea Salt Pre heat the oven to 190°C. Melt the duck fat in a large frying pan and add the sliced onions, cook on a low heat until soft and caramelized. While the onions are cooking wash the rice and slice the courgettes. Add the sliced courgettes and the rice and mix it all together well and then pour in the stock, increase the heat for 5 minutes stirring occasionally. The mixture needs to be quite loose so add some more stock if needed. Remove from the heat and gently add the crème fraîche and 100 grams of grated cheese. Taste and add fre

Christmas Menu for Two Aperitif Tepenade on Toasted Baguette & Smoked Salmon with Chive Flavoured Butter Served with Kir Royale Entrée Oysters Served with lime and chilli dressing Wine: Bordeaux white wine from Graves Plat Margret de Canard with Rasberry Sauce  with Green Beans and Roasted Garlic Potatoes Wine: Bordeaux Marguex or Malbec Wine Fromage Rocamadour served on a bed of lettuce Wine:  Bordeaux Sauvignon Blanc Dessert Buche de Noel Wine: Bordeaux Sauternes Aperitif Tepenade  Tepenade served on toasted baguette slices.  Ingredients : 2 Cups Pitted Black Olives 2 Tablespoons Capers 1 Clove of Garlic Drizzle  of Olive Oil Lemon Juice & Pepper to taste Method: In a food processor, blend the olives, capers, garlic, a generous drizzle of olive oil, lemon juice and pepper to taste. Serves on slices of toasted baguette. Smoked Salmon on Chive Flavoured Butter Smoked Salmon with Chive flavoured bu

Christmas Menu for a Group Aperitif Artichoke and Foie Gras canapés & Chive blinis with caviar and soured cream Served with Kir Royale Entrée Oysters Served in a Variety of Ways Wine: Bordeaux white wine from Graves Plat Brandied Roast Goose served with Green Beans and Garlic Roast Potatoes Wine: Bordeaux Marguex or Malbec Wine Fromage Rocamadour served on a bed of lettuce Wine:  Bordeaux Sauvignon Blanc Dessert Buche de Noel Wine: Bordeaux Sauternes   Recipes Aperitif Artichoke and Foie Gras canapés served with Kir or Kir Royale For 6 people Ingredients: 12 small artichoke hearts Olive oil and butter 12 slices of foie gras (30-40g each) Balsamic vinegar Salt and pepper Method: Remove the seeds from the artichokes.  Cook them in a pan for 3 minutes on each side.  Set aside on a plate.  Place the slices of foie gras in the pan on a high heat for 1 minute and then place them on the artichokes.  Degl

We had friends come to stay. The night they arrived we ate Coq au Vin - perfect on a cold winters night after a long journey. A little bit of history about Coq au Vin.....Legends trace  coq au vin  to ancient Gaul  and Julius Ceasar , but the recipe was not documented until the early 20th century;   it is generally accepted that it existed as a rustic dish long before that.   A similar recipe,  poulet au vin blanc , appeared in an 1864 cookbook. 2 kg chicken (I use legs as I find this meat doesn't dry out) 1 bottle red wine 2 bay leaves 2 sprigs thyme 250g bacon 60 g butter 250g button mushrooms 20 small onions (pickling onions work well) 1 tablespoon oil 30g plain flour 700 ml chicken stock 125 ml brandy 1 tablespoon tomato paste 1 1/2 tablespoon softened butter 1 tablespoon flour 2 tablespoons chopped parsley Joint chicken - if using legs separate the thigh from the drumstick to make 2  pieces. Place the chicken in a large bow

Strawberry Jam & Plum Jam Fruit is abundant in our local Sarlat market at the moment and we are spoiled for choice. The stalls are loaded with strawberries, raspberries, plums, figs, melons and grapes..just to name a few. So with a hint of autumn in the air and winter not far away it is time to make some jam .. so we still have a little taste of summer in the depths of winter. Sarlat Market We cheat a little with our jam and use a sugar designed for confiture (or jam) called Confitsuc. It has added gelatin to help in the setting process so when using this the all you need is fruit and the Confitsuc. Strawberry Jam 2 kgs Strawberries 2 Kgs Confiture Sugar or  2 Kg white sugar and juice from 1/2 a lemon  Method Sterilise jars and lids. Wash and hull fruit Place in a large heavy based saucepan until the strawberries  start to break down a little an become soft. Remove a 1/3 of the strawberries. Add sugar (and lemon juice if us