A Vagabond Life - Food

Ingredients 1 kg mussels 3 cups red wine 4 tablespoons butter 1/4 cup fresh chives, chopped finely 1 red chilli finely sliced 1 tablespoon crushed garlic 2 tablespoons lemon juice 1 tomato chopped Handful of freshly chopped oregano Spring fresh thyme freshly ground black pepper Method Clean and beard the mussels discarding any that are open of cracked.  Give any that are open a good tap before opening discarding them - it they close they are ok if they remain open do not use. In a large sauce pan combine the wine and butter and bring to a gentle boil.  Add the herbs, chilli and garlic and give a good stir. Add the tomatoes and lemon juice and cook for a moment then add the mussels and stir. Cover and cook until all the mussels have opened (about 2 -3 minutes). Dicard any mussels that have not opened. Ladle mussels into a large serving bowl and pour remaining sauce on top.

Ingredients You can add just about any herb to mussels but here is a simple recipe  like 2kg mussels 6-8 cloves of garlic, crushed 1 onion finely chopped  a small bunch of parsley, chopped finely 1 good slug white wine 1 bay leaf 1 tomato black pepper    Method Clean and beard the mussels discarding any that are open of cracked.  Give any that are open a good tap before opening discarding them - it they close they are ok ig not so not use. Place the mussels in a large saucepan then add all other ingredients. Cook on a high heat until the mussels have opened, this only takes a few minutes. Serve with lemon wedges. In France Moule Frites are very popular which is mussels with hot potato chips which are used to soak up the juice.

Ingredients 2 Dozen Oysters 1 tbsp Worcestershire sauce 50mL Fresh Cream Fresh Black Pepper to taste ½ Cup Shredded Mozzarella Cheese ½ cup Shredded Tasty Cheese ½ Lemon Cut into Wedges to Serve Method Combine the Worcestershire sauce, fresh cream and pepper in a small bowl Add a tablespoon of the sauce to each oyster Then sprinkle generously a layer of mozzarella cheese and then a layer of tasty cheese onto each oyster Place onto a tray lined with aluminium foil under a med-hot grill for approximately ten minutes or until the cheese has melted Serve with wedges of lemon!

Oysters Kilpatrick Ingredients 2 cups rock salt 12 oysters, shucked 2 tablespoons Worcestershire sauce 100g thin rashers rindless bacon, diced 2 tablespoons flat-leaf parsley leaves, chopped Lemon wedges, to serve Method: Preheat grill on medium-high heat. Place rock salt, in a thick layer, on a baking tray or heatproof plate. Arrange oysters (in their half-shells) on rock salt. Sprinkle Worcestershire sauce over oysters. Top with bacon. Grill, on the salt, for 5 to 8 minutes or until the bacon is crisp. Sprinkle with parsley. Serve with lemon

Oysters Natural served with lemon wedges and/or Oysters with Chill and Lime dressing Quantities below are for 1 dozen oysters – adjust according to the number of oysters you are using. Ingredients 1 doz. oysters 1 long red chilli 1 teaspoon of white sugar a pinch of salt 2 tbsp of lime juice 1 tbsp of fish sauce Method For a dozen oysters, seed and finely slice half a long red chilli and combine well with a teaspoon of white sugar, a pinch of salt, 2 tbsp of lime juice and 1 tbsp of fish sauce. Serve each oyster in its shell with a dash of dressing on the top. If shucking the oysters yourself, add any liquor obtained to the dressing If you prefer cooked oysters you can serve Oysters Kilpatrick

Ingredients 20g butter 100g mushrooms, sliced ½ leek, washed, sliced 1 teaspoon thyme leaves, plus extra, to serve 1 garlic clove, crushed 4 eggs ¾ cup thickened cream 1 teaspoon Dijon mustard ¼ cup grated tasty cheese Method Preheat oven to moderate, 180°C. Lightly grease a 23cm round quiche pan with removable base. Line pastry case with baking paper, fill with dried beans or rice and bake blind 12-15 minutes. Remove paper and filling. Bake uncovered 5-10 minutes, until base is lightly golden. Cool slightly. Melt butter in a frying pan on medium. Saute mushrooms, leek, thyme and garlic 3-4 minutes, until tender. Cool slightly. In a jug, whisk eggs, cream and mustard together. Season. Spread mushroom mixture over pastry. Pour egg mixture over. Sprinkle with cheese.  Bake 20-25 minutes, until golden and set. Sprinkle with thyme to serve.

Ingredients 2 sheets pre-rolled shortcrust pastry 200g smoked salmon, sliced into small pieces 3 eggs 3/4 cup of pouring cream 1/2 cup of whole milk 1/2 cup of gruyere or cheddar cheese plus extra for topping 1/2 tsp of sea salt Freshly ground black pepper 2 Tbsp finely chopped dill Method Preheat oven to 180°C.  Lightly grease a 23cm quiche dish with butter and line with pastry. Trim excess. Line pastry with baking paper. Half-fill with rice or baking beans. Bake for 10 minutes. Remove paper and beans and bake for another 10 minutes. remove from oven and allow to cool a little. Spread the salmon evenly over the bottom of the pastry. In a jug whisk the egg, cream and milk together then add the cheese and seasoning. Pour over the egg mixture over the salmon.   Bake for 30 to 35 minutes or until set. Stand for 5 minutes. Serve.

Ingrdients 2 sheets ready rolled shortcrust pastry 1 tablespoon olive oil 5 brown onions, finely sliced 1 cup grated tasty cheese 3 eggs 300ml cream 1/2 cup milk Preheat oven to 180°C.  Lightly grease a 23cm quiche dish with butter and line with pastry. Trim excess. Line pastry with baking paper. Half-fill with rice or baking beans. Bake for 10 minutes. Remove paper and beans and bake for another 10 minutes Heat a nob of butter along with a drizzle of oiive oil in a frying pan over medium-high heat. Add onion. Cook  until the onion on a low heat for 10 minute or until they have gone golden brown and caramelised. Spread the onion over the pastry   In a jug whisk the egg, cream and milk together then add the cheese and seasoning. Pour over the egg mixture over the onion.   Bake for 30 to 35 minutes or until set. Stand for 5 minutes. Serve.

Ingredients 2 egg yolks 50 grams sugar 30 ml strained Passionfruit Juice 2 egg whites Salt Method Pre-heat oven to 200C In a bowl, cream the egg yolks with  25g sugar, until pale and the sugar has dissolved. Add the passionfruit juice, mix well and set aside. In a separate clean bowl whisk the egg whites with a tiny pinch of salt. When you are ½ way to peaks forming, add ½ the remaining sugar, followed by the rest shortly after. Whisk to firm peaks being careful not to overbeat them. Gently stir 1/3 of the whites into the yolk mixture then carefully fold through the remaining. Spoon the mixture into a buttered and sugared soufflé mould  Bake at 190C for 12 minutes. Serve immediately with ice cream.

Ingredients Melted butter, to grease 4 1/2 tbs caster sugar 60g butter 2 tbs plain flour 160ml milk 210g good-quality dark chocolate, chopped 3 eggs, separated 125ml thin cream 2 tbs brown sugar 1 tsp vanilla essence Icing sugar, to dust Method Preheat oven to 180°C. Brush six 160ml ovenproof souffle dishes with melted butter to grease . Sprinkle the inside with 1 1/2 tbs of caster sugar, shake out any excess. Melt 30g of the butter in a saucepan over medium heat. Add flour and use a wooden spoon to stir for 1 minute or until mixture is smooth and begins to bubble. Remove from heat, gradually add milk, stirring until smooth and combined. Return to medium heat, stir until mixture thickens and comes to the boil. Boil for 1 minute, stirring. Remove from heat. Stir in 125g of the chocolate and remaining caster sugar until combined. Transfer to a bowl. Add egg yolks and stir until well combined. Use an electric beater to whisk egg whites in a clean, dry bowl unt

Ingredients 3 eggs 2 tablespoons pouring cream 20 grams  butter A good handful of your favorite cheese (vintage cheddar is great) Method Using a fork, lightly whisk eggs and cream in a bowl and season to taste with sea salt and freshly ground white pepper. Melt butter in a non-stick frying pan over medium heat until foaming, add egg mixture and cook for 3-5 minutes until base and edges are just set. Add truffle slices in the last 30 seconds of cooking and remove frying pan from heat. Stand for 1 minute, then fold omelette into thirds, transfer to a plate and serve immediately.

Ingredients 60 g butter 60 g plain flour 500 ml milk 200 g gruyère, grated sea salt and freshly ground black pepper freshly grated nutmeg 6 eggs, separated  Method Preheat the oven to 200°C and butter a large soufflé dish. To make a roux, melt the butter in a heavy-based saucepan over low heat. Add the flour, stirring with a wooden spoon until the mixture forms a thick paste. Swap the spoon for a whisk and add the milk in small amounts, whisking it into the flour. Cook the mixture until smooth and thick, then remove from the heat. Whisk in the cheese and season to taste with salt, pepper and nutmeg. Whisk in the egg yolks. In a large bowl, beat the egg whites with a pinch of salt to stiff peaks . Stir a small amount of egg white into the saucepan of cheese mixture to loosen it. Then pour the cheese mixture into the bowl of egg whites and fold together gently. Pour the mixture into the souffle dish and smooth the top. Bake in the centre of the oven for 10 minutes

Ingredients 30g butter 1 1/2 tbs plain flour 185ml milk 1 bunch English spinach, ends trimmed, finely chopped 60g finely grated Parmesan 3 eggs, separated Melted butter, to grease 2 tbs dried breadcrumbs Method Wash and cook the spinach and leave to drain in a colander for about an hour - this ensures all excess fluid is gone. Preheat oven to 200°C. Brush the base and sides of six 185ml (3/4-cup) capacity ovenproof ramekins with melted butter to grease. Divide the breadcrumbs among the ramekins and rotate to coat the inside. Shake out excess. Melt the butter in a medium saucepan..Gently add the flour, using a wooden spoon to stir until the mixture is smooth and has no lumps. Reduce the heat to low and cook, stirring all the time until bubbles appear in the mixture. Remove from heat. Gradually add the milk, stirring constantly until the mixture is smooth. Return the pan to a medium heat. Bring the mixture to the boil and cook, stirring constantly until the mix

This is a great souffle to make if you are a little nervous of making souffle... Ingredients 50g unsalted butter 40g plain flour 300ml milk 150g soft goat’s cheese, crumbled 3 tbsp chopped fresh chives 3 large eggs, separated 50ml double cream 25g grated Parmesan cheese Method Preheat the oven to 180°C.  Melt the butter in a pan and use a little to brush inside 6 x 250ml ramekins.  Add the flour to the remaining butter in the pan and cook for 2 minutes. Gradually stir in the milk, bring to the boil and cook for 3-4 minutes until thick. Take off the heat, add the cheese, chives and egg yolks. Beat well and season. Whisk the egg whites until stiff. Mix a spoonful into the cheese mixture, then gently fold in the rest. Fill the ramekins to the rim and run a finger around the edge.  Place in a baking tray filled with boiling water to halfway up the ramekins. Bake for 15-20 minutes, remove and cool. Preheat the oven to 220°C. Run a knife around the soufflés and

Fresh cepes are not always available so it is easy to substitute dried ceps or porcini. Serves 2 Ingredients 4 œufs 25 gr dried ceps (porcini) 1 clove garlic finely chopped 25 gr butter Parsley finely chopped Salt and pepper to taste Method Soak the dried porcini mushrooms in warm water for 15 minutes. Drain and immerse in boiling water for 10 minutes. Drain and rinse. Peel the garlic and chop finely. Wash and chop.the parsley. In a dry pan cook the mushrooms reducing until all the liquid has cooked away.  Then melt the butter to the pan to brown the mushrooms. Once browned add the chopped garlic and cook for a minute of so. Pour the beaten eggs with salt and pepper and parsley into the frying pan. Stir with a fork, cook about 5 minutes on medium heat or until the eggs have set. Serve Immediately.

Cepes are probably more commonly known by their Italian name of Porcini. they are available in the markets of France in early Autumn.  A favourite in France, it is not uncommon to eat an omelette for dinner when dining out. Serves 2 Ingredients 4 eggs 250 g fresh cepes (porcini) 1 clove garlic minced 1 tablespoon parsley finely chopped Salt and pepper Butter  Method Clean the mushroom with a paper towel without washing and cut into small pieces. In a bowl, whisk the eggs, salt, pepper, and add a little garlic and parsley if you like. Melt a good nob of butter in a hot frying pan and cook the mushrooms. Once the mushroom has reduced and there is no liquid, add the egg mixture and reduce the heat. Cook for a few minutes until the eggs are set. Serve immediately with a green salad

An extremely decadent luxury.... Ingredients 3 eggs 2 tablespoons pouring cream 20 grams  butter 20 grams fresh truffle, thinly sliced Method Using a fork, lightly whisk eggs and cream in a bowl and season to taste with sea salt and freshly ground white pepper. Melt butter in a non-stick frying pan over medium heat until foaming, add egg mixture and cook for 3-5 minutes until base and edges are just set. Add truffle slices in the last 30 seconds of cooking and remove frying pan from heat. Stand for 1 minute, then fold omelette into thirds, transfer to a plate and serve immediately. Tip: Store the truffle in a paper pag with the eggs the day before cooking – the truffle scent with permeate the eggs before you cook them

This tasty quiche is popular all over France however is most seen in the SW where Rocamadour cheese comes from. Ingredients 1 sheet ready-rolled shortcrust pastry 1kg fresh spinach (frozen spinach can be used) 1 leek finely chopped    4-6 rashers thin sliced middle bacon chopped, rinds removed                        1 teaspoon butter 150g Rocamadour goats cheese discs (or any goats cheese) 3 eggs 300ml thickened cream 75g grated Gruyere cheese salt and pepper to taste Method Wash the spinach well and roughly chop then place in a large colander to drain.  Put the cut washed spinach it in a large saucepan and cook the spinach until it is wilted – you will not need to add water when cooking as the water clinging to the washed spinach will be sufficient. When the spinach is cooked return it to the colander and sit it over a plate or bowl for an hour, this will allow all excess liquid to drain from the spinach. Preheat the oven to 180 C. Grease a quiche dish

Possibly the most famous quiche in France, this quiche takes its name from the region of Lorraine in the NE of the country. Ingrdients 2 sheets ready rolled shortcrust pastry 1 tablespoon olive oil 1 brown onion, finely chopped 4 rashers bacon, rind removed, finely chopped 1 cup grated tasty cheese 3 eggs 300ml cream 1/2 cup milk Preheat oven to 180°C.  Lightly grease a 23cm quiche dish with butter and line with pastry. Trim excess. Line pastry with baking paper. Half-fill with rice or baking beans. Bake for 10 minutes. Remove paper and beans and bake for another 10 minutes Heat a nob of butter in a frying pan over medium-high heat. Add onion and bacon. Cook  until the onion has started to soften. Remove from the frying pan and drain on paper towels and allow to cool. Spread the bacon / onion mixture over the pasrty   In a jug whisk the egg, cream and milk together then add the cheese and seasoning. Pour over the egg mixture over the ba

This is a very typical dish was found in all French bistro's over the years its popularity had waned, however there are now a group of chefs working to bring this old dish back onto the menus of French eateries. Ingredients Hard-boiled eggs, shelled and at room temperature When hard boiling eggs always start with eggs at room temperature. Mayonnaise Ingredients 2 eggs yolks 1 teaspoon of Dijon mustard 1 teaspoon white vinegar Olive oil Freshly ground pepper Tinned or bottled anchovies (optional) Method Mix the mustard and vinegar together in a small bowl Whisk mustard / vinegar mixture into the egg yolks and add freshly ground pepper Blend in the oil slowly by hand using a whisk or by using a blender. Do not refrigerate, this should be kept at room temperature To Assemble Prepare a platter with a small green, dressed salad in the centre Place the mayonnaise in a bowl Dip each egg in the mayonnaise so it is thoroughly coated

Chive Blinis with Caviar and Sour Cream Ingredients: 150g plain flour 1 tsp salt 14g fresh yeast 150ml milk 2 free-range egg whites 3 tbsp finely chopped fresh chives 2 tbsp olive oil 50g caviar 150g sour cream Method: Place the flour and salt into a bowl and add the yeast. Place the milk into a pan over a low heat and warm. Pour the warm milk into the flour, mixing thoroughly to form a thick batter. Set aside for one hour. Whisk the egg whites until soft peaks form when the whisk is removed. Gently fold the egg whites and chives into the batter mixture. Heat a small amount of the olive oil in a frying pan over a medium heat. Add a spoonful of the batter and fry for 45-60 seconds, until golden underneath, then turn over and cook for 30 seconds on the other side. Remove the blini and place onto kitchen paper. Repeat this process with the remaining batter. Keep the blinis warm. To serve, place a spoonful of sour cream onto each blini, top with a spoonful of cav

Delicious with an Aperitif such as  Kir or Kir Royale Artichoke and Foie Gras canapés 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. Deglaze your pan with a little balsamic vinegar. Drizzle over the canapes and serve immediately.

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.