A Vagabond Life - Food

This is one of my favorite pates and shhh don't tell anyone but it is actually italian. It is very simple to make and uses mascarpone rather than cream. Ingredients 200g chicken livers 3 tablespoons olive oil 2 garlic cloves crushed 1 small onion finely chopped 1 tablespoon finely chopped sage 2 tablespoons dry marsala 2 table spoons mascarpone Method Trim the chicken livers of any sinew and chop up. Heat the olive oil in a frying pan and cook the onion for a few minutes until it is soft. Move the onions to the side of the pan and add the livers, cook until are lightly browned on both sides. Add the garlic and sage and cook for 1 minute. Add the Marsala and breifly cook until the liquid reduces. Season well with salt and pepper. Transfer to a food process and process until smooth, the gently blend in the marscarpone. Serve with toasted banquette.

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 ...

Anchoiade is a thick rich anchovy paste that can be served with either crudites or toasted bread. Ingredients 20 toil-packed anchovy fillets, drained and coarsely chopped 4 garlic cloves, coarsely chopped ½ teaspoon of capers (rinsed if salted) 1/2 cup extra-virgin olive oil 1 1/2 teaspoons red-wine vinegar Freshly ground pepper Toasted bread, for serving Method In a food processor, puree anchovies and garlic in a blender until smooth. Add the chopped capers. Transfer the mixture to a bowl and slowly stir in the olive oil, a tablespoons at a time, until incorporated. Stir in the vinegar and season with pepper.  Images on this page are sourced from WikiCommons. For Licencing refer to Creative Commons

Terrine wrapped in golden pastry, serve with a green leafy salad and pickles. This dish is a great entree or light lunch. Ingredients 600 g veal fillet, finely diced 250 g lean pork, finely diced 200 g streaky bacon, finely diced large pinch of ground cloves large pinch of allspice finely grated zest of 1 lemon 2 tablespoons brandy 2 bay leaves 2 teaspoons butter 1 large garlic clove, crushed 1 onion, finely chopped 200 g chestnut mushrooms, finely chopped 3 tablespoons finely chopped parsley 1 pkt puff pastry  1 egg, lightly beaten Mix the veal, pork, streaky bacon, cloves, allspice, lemon zest and brandy together and stir well, add the bay leaves and then cover and leave to marinate in the fridge overnight. Melt the butter in a frying pan and add the garlic and onion. Cook over low heat for 10 minutes, then add the mushrooms and cook for a further 10 minutes, until they are softened and the liquid from the mushrooms has evapo...

Pate de Campagne or Country Terrine is served across France makes a great lunch, it is usually served with gerkins. Ingredients 700g lean pork cubed 200g pork belly cut into strips 200g chicken livers 100g strreaky bacon chopped 11/2 teaspoons salt 1/2 teaspoon black pepper a pinch of nutmeg 3 tbs brandy 2 french shallots finely diced 8 juniper berries 1 egg beaten bay leaves 8 slices bacon Method Chop the lean pork, pork belly, chicken livers and chopped streaky bacon in a food processor and  roughly chop into small pieces.  Put the diced meat in a large bowl and add the sea salt, pepper, nutmeg, juniper berries and brandy. Mix carefully and leave to marinate in the fridge for at least 6 hours or overnight. Preheat the oven to 180°C (350°F/Gas 4). Lightly butter a 20 x 7 x 9 cm (8 x 23/4 x 31/2 inch) terrine or loaf tin. Add the shallots and egg to the  marinated meat and carefully mix together. Put a sprig of b...