A Vagabond Life - Food

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.

Ingredients   400 ml coconut milk 4 tablespoons Thai red curry paste 3 tablespoons palm sugar  4 tablespoons fish sauce 5 kaffir lime leaves 3.5 kg fresh mussels 4 limes, 2 juiced 1 bunch coriander Method Place a heavy based saucepan on a medium heat. Add 100 mls of the coconut milk and curry paste and fry until the coconut milks spits and smells fragrant. Add sugar and fish sauce then cook for 5 minutes. Add lime leaves and remaining coconut milk and bring to the boil. Add the mussels, reduce the heat to medium then cover saucepan with a lid. Cook for about 4 minutes or until the mussels open, add the lime juice and coriander and give the pot a shake. Divide between plates and Por save over the top.

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 t...

Ingredients 750 g pork neck or belly, rind and bones removed 150 g pork back fat 100 ml dry white wine 3 juniper berries, lightly crushed 1 teaspoon sea salt 2 teaspoons dried thyme 1/2 teaspoon ground nutmeg 1/4 teaspoon ground allspice pinch of ground cloves 1 large garlic clove, crushed Method Preheat the oven to 140°C (275°F/GaSi).  Cut the meat and fat into short strips and put in a casserole dish with the rest of the ingredients. Mix together thoroughly and cover with a lid. Bake for 4 hours, by which time the pork should be soft and surrounded by liquid fat. Put the meat and fat into a sieve placed over a bowl to collect the fat. Shred the warm meat with two forks. Season if necessary.  Pack the meat into a 750 ml dish or terrine and leave until cold. Strain the hot fat through a sieve lined with damp muslin. When the pork is cold, pour the fat over it (you may need to melt the fat first, if it has solidified) Cover and refrigerate for up ...