A Vagabond Life - Food

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...

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 ...