A Vagabond Life - Food

Delicious potato cake with cheese and bacon from Auvergne and usually served with sausages. Ingredients 140 grams lardons  2 tablespoons vegetable oil (or duck fat) 900 grams potatoes finely sliced 100 grams cantal or gruyere cheese Method Cook the lardons in a 25 cm non stick frying pan on a medium heat for 2 to 3 minutes then remove and drain on a . Add the oil / duck fat and heat then add the potatoes and season with pepper. Cook on a low heat for 5 minutes then stir in the lardons and continue to cook stirring regularly until potatoes are soft and have started to brown, about 20 - 25 minutes.  Stir in the cheese and adjust seasoning to taste then press down on the potatoes until they are level. Increase heat and leave for 5 minutes until the bottom is brown, press occasionally on the cake to hold it together. When cooked it should be brown around the edges and starting to pull always from the edges of the pan. Remove from the heat and turn out onto a woode

Serves 4 INGREDIENTS 8 medium leeks, trimmed  5 tablespoon red wine vinegar 2 teaspoon Dijon mustard Freshly ground white pepper, to taste Salt 7 tablespoon olive oil 8 sprigs parsley 1 hard-boiled egg, chopped INSTRUCTIONS Braise the leeks Starting about 2.5 cm above root end, slice leeks lengthwise, but not all the way through. Open leeks like a book and wash well in cold running water. Bring a deep-sided frying pan of salted water to a boil, add leeks, and cook over medium heat until just soft about 6 minutes. Transfer leeks to a large bowl of ice water to stop them from cooking further. Carefully split leeks completely in half lengthwise, and transfer to a rack, cut side down, to drain thoroughly. Make the vinaigrette   Combine the vinegar, mustard, and salt and pepper together in a small bowl and whisk together. Gradually add oil, whisking constantly, until vinaigrette is smooth and creamy. Adjust seasonings and set aside. Remove leaves from 4 of the parsle

Ratatouille hails from the Mediterranean and like many traditional French recipes it varies from area to area. It can be served hot, at room temperature or cold straight from the fridge. Ingredients 1kg eggplants 1kg courgettes  1kg onions 1/2 kg red capsicum 1/2kg green capsicum 1kg tomatoes chopped 5 cloves fresh garlic chopped finely .5 cup chopped flat leaf parsley 1 cup chopped basil 1/2 tablespoon thyme  Good quality extra virgin olive oil  Method Finely slice the onions, cube the eggplants, courgettes and slice the peppers into small pieces. To  heavy-based casserole dish or saucepan add  a good slug of olive oil to and cook the onions gently on a slow heat until they soften and become translucent. Add the courgette, capsicum, eggplant and tomatoes and cover, cook gently on a low heat for 45 minutes or until the vegetables are cooked through and very soft. When soft add salt and pepper to taste and stir through the

Salad de Foie Gras avec Figue confit Ingredients Mâché or Roquette leaves Bloc de Foie Gras sliced* Baguette sliced 3 tablespoons olive oil 1 tablespoon white balsamic vinegar or white wine vinegar Sea salt Confit de fig (fig conserve) see recipe below Method   Wash the lettuce and place in a large bowl.  Put the olive oil and vinegar in a small jug and whisk together to make the Vinegarette, then add  to the lettuce and toss well so all leaves are coated. Lightly toast the baguette slices.  To assemble the salad place a handful of lettuce on individual plates, pop the foie gras on top add the toasted baguette to one side along with a dollop of confit de fig. Sprinkle the plate with sea salt and serve. *  Bloc de Foie Gras is smaller pieces of foie gras that are whipped together and condensed into a block .  Fig Confit Ingredients 250 grams figs 150 grams sugar 250 ml olive oil 150 ml vinegar  Juice of 1 lemon 5 grams salt Sp

Ingredients  700 gms red cabbage 1 teaspoon Dijon mustard 2 tablespoons olive oil 1 tablespoon lemon juice A pinch freshly ground black pepper salt 1 clove garlic finely minced Method Steam the cabbage for 8 - 10 minutes or until softened. Set aside and allow to cool, then place in a serving bowl. Meanwhile in a small jug whisk together the mustard,olive oil, lemon juice, salt and pepper. Pour over the cabbage and toss well, sprinkle the garlic over the top and serve.

Braised Red Cabbage Chou Rouge Red cabbage is extremely popular in all regions of France and each area has is own traditional recipe....here is just one version.  Serves 4  to 6 Preparation time 2 hours 30 minutes Ingredients 1 red cabbage outer leaves and core removed and finely sliced 2 onions finely sliced 125g diced bacon 1 apple peeled and diced 1 tablespoon duck fat or olive oil 300ml of red wine 300ml of chicken stock  1 bay leaf  Salt and pepper  Method Pre-heat oven to 190c Bring a large pot of salted water to the boil and cook the cabbage for 10 minutes. Drain and leave in colander so all water drains.  In a casserole that can be used on the cook top and in the oven cook heat the lard / duck fat and then cook the onions and bacon until the onion softens.  Add the cabbage, stock, wine, apple, bay leaf and season with salt and pepper, bring to a simmer and then cover and place in the oven for 2 hours. This is wonderful with all meat dishes

Walnut Oil Salad (Salade à L'Huile de Noix) This is a traditional salad in the Dordogne where walnuts are grown commercially. Serves 4 Preparation time 10 minutes Ingredients Roquette or mixed lettuce leaves 16 walnuts, roughly chopped  2 tablespoons vegetable oil 1 tablespoon of walnut oil 1 tablespoon of wine vinegar Salt and pepper Method Wash and dry the lettuce and place in a serving bowl and add the walnuts.  In a small jug  mix the vinegar, salt and pepper and oils and whisk well. Pour over the lettuce and walnuts and toss well.

Truffle Salad (La Salade Truffé) Serves 4 Preparation time 10 minutes Ingredients 1 truffle, brushed  Mixed lettuce leaves 2 tablespoons of vegetable oil 1 tablespoon of walnut oil A tablespoon of wine vinegar Dash white wine Salt and pepper to taste Chopped parsley Method Wash and dry lettuce and place in a bowl. Place the white wine in a small saucepan and heat, add the truffle and poach gently for 5 minutes. Remove truffle from the poaching broth and slice finely, mix with lettuce. In a small bowl mix together the vinegar, oils, salt and pepper and parsley. pour the dressing over the lettuce and truffles and toss well. 

Perigord Salad (Salad Périgourdine) As the name suggest Perigord Salad, (Salade Périgordine) is a traditional recipe from Perigord which is the ancient name for the area now called the Dordogne.  Traditionally it is made from Gesiers de Canard (preserved duck gizzards) but can also be made  can also be made with lardons & slices of smoked duck breast.  Serves 4-6 Preparation time 15 mins Ingredients Lettuce - a crisp lettuce such as cos although I have made it with roquette and that also works. Walnut oil Gesier de Canard Sliced ( preserved duck gizzards) 50g of stale bread cubed 125g chopped walnuts White wine vinegar Method Wash and tear the lettuce and place on a platter. In a frying plan heat a drizzle of walnut oil and fry the gizzards for 2 to 3 minutes. Add the bread cubes and fry until golden. turn the heat up and toss in the walnuts for a few seconds. Remove form the heat and poor in a splash a white wine vinegar and give it all a good stir. Pour the mois