A Vagabond Life - Food

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 min...

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...

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 d...

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 mixtu...

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 ...

Brouillade de Truffes (Scrambled Eggs with Truffles)  I first had this dish in a tiny restaurant in a back lane of Sarlat many years ago...the restaurant is no longer there but the memory of this delicious dish stays with me.  Serves 4  Ingredients;  8 large eggs  25 grams black truffles, finely chopped or shaved  6 tablespoons butter, softened, cubed  3/4 teaspoon salt  1/2 teaspoon ground white pepper  Method:  Break the eggs into a bowl and lightly whisk together. In a double boiler bring water to simmering.  Whisk together the eggs and truffles in the top portion of the double boiler and add the butter. Continue whisking the eggs over the simmering water until they form small curds resembling cottage cheese. Remove the eggs from the heat, season with the salt and pepper, and then serve immediately, while hot.   Note: I have cooked this recipe in a frying pan like traditional scrambled eggs however get a muc...