A Vagabond Life - Food

The important thing about this recipe is that it uses unripe walnuts, that is when the walnuts are still in the green outer casing.  The traditional time to make Vin de Noix is on the  Fête de la Saint-Jean (John the Baptist) on 24th June.   Ingredients 40 green walnuts still in their outer casings 1 litre vodka 5 litres red wine 1 kg sugar  Sometimes one or all of the following are added but are optional. 12 walnut leaves Zest of 1 orange 4 to 8 cloves Method Place all of the ingredients in an large glass container with a lid and mix well. Store in a cool dark place for 6 to 8 weeks, shaking occasionally. After 6 to 8 weeks strain through cheesecloth into a bowl. Taste, and adjust the sugar if you want the drink to be sweeter. Bottle and store in a cool dark place.

Ingredients 700 g salmon fillet skinned and all small bones removed 4 eggs 560 ml thick (double) cream 10 g finely chopped chervil 250 g button mushrooms 1 teaspoon lemon juice 30 g butter 1 tablespoon grated onion 2 tablespoons white wine 10 large spinach leaves 300 g smoked salmon, thinly sliced Lemon Mayonaise 1 tablespoonlemon juice grated zest of 1 lemon 250 ml mayonnaise Method Preheat the oven to 170°C. Puree the salmon fillet and eggs in a food processor until smooth. Push through a fine sieve into a glass bowl.Place over iced water and gradually mix in the cream. Stir in the chervil and season. Cover and leave in the fridge.  Dice the mushrooms and toss with the lemon juice to prevent discolouring. Melt the butter in a frying pan and cook the onion, stirring, for 2 minutes. Add the mushrooms and cook for 4 minutes. Add the wine and cook until it has evaporated. Season and remove from the heat. Dip the spinach leaves in boiling water, then rem