A Vagabond Life - Food

Beetroot, Rocket and Feta Salad INGREDIENTS 4-5 medium beetroot, peeled A good handful washed rocket 75g.Feta 2 tablespoon balsamic vinegar 1/4 cup extra virgin olive oil METHOD Cut beetroot into cubes and steam until tender Allow beetroot to completely cool In a small jug mix balsamic vinegar and oil together Place rocket and beetroot in a salad bowl and add dressing, give it all a good toss. Crumble feta over the top and serve.

Potato Salad A classic potato salad, I use creme fraiche in France as it is easier to get than sour cream and we like the added touch of Dijon mustard. 12 even-sized potatoes 1 egg 4 bacon rashers, rind and excess fat trimmed, finely chopped 60g  whole-egg mayonnaise 40g sour cream or creme fraiche 1 small garlic clove, crushed 30g drained gherkins, finely chopped 1/4 cup loosely packed finely chopped fresh dill 4 green shallots, ends trimmed, finely sliced 2 tablespoons finely chopped capers Salt & freshly ground black pepper 1/2 teaspoon dijon mustard (optional) Place the potatoes in a large saucepan and cover with cold water and bring to the boil. Boil, uncovered, for 10 minutes or until tender when pierced with a skewer. Drain, then set aside to cool completely. Cut in large chunks and place in a large serving bowl. While the potatoes are cooking place the egg in a small saucepan of cold water and bring to the boil. Reduce heat to a gentle boil and ...

Sweet Potato and Fetta Salad This recipe is an absolute favourite and perfect when entertaining. Ingredients Olive Oil 3 -4 Large sweet potatoes, peeled and cut into large cubes 3 dried chillies, crumbled 1 teaspoon cumin seeds, lighted pounded in a mortar and pestle (you just want to bruise the seeds) 1 red onion, finely diced 3 - 4 quality ripe tomatoes, chopped A handful of rocket or mache (lambs lettuce) A handful of basil leaves, torn Balsamic vinegar 200 grms fetta cheese Method Heat oven to 190c Toss the sweet potato in olive oil, cumin seeds and chilli until well coated and bake in the oven until it is soft and starting to go golden. Set aside to cool. In a bowl place the lettuce, chopped tomato, onion and basil. Drizzle with balsamic vinegar and olive oil and mix well. Place the sweet potato on a large platter and squash slightly with the back of a fork, add the salad mix then crumble the Fetta over the top. Drizzle with a little more olive oil and...

Green Papaya Salad Som Tam Coming Soon

Green Mango Salad Som Tum Mamuang Coming Soon

Thai Beef Salad Serves 2 Ingredients 1 piece quality steak  Salad Handful rocket Handful of fresh herb (coriander and basil work well) 1 small red onion finely, sliced 8 - 10 cherry tomatoes, halved 1/2 cucumber, peeled and diced 1 tablespoon of roasted un-salted peanuts a pinch of roasted chili powder (optional) 1 teaspoon of toasted rice powder (optional) The roasted chilli and rice powder will evenly disperse the heat through the dish - if you do not like spicy food leave this out. Roasted Chilli Powder Dry roast 3 - 4 whole dried chillis in a frying pan until they turn black then pound them to a powder in a mortar and pestle. Roasted Rice Powder Dry roast a tablespoon of rice in a frying pan until it turns golden brown then pound it to a powder in a mortar and pestle. Dressing 1 clove garlic, crushed 1 french shallot, finely diced 1 small red chilli finely chopped 1 tablespoon tamarind water 3 tablespoons...

Mozzarella, Beetroot and Fig Salad A wonderful entree on a summers day. Ingredients 4 large Beetroot olive oil salt  2 oranges 150 grams sugar 200 mls water 6 ripe fis cut in half 250 grams mozzarella sliced Watercress or mache leaves Vinaigrette 40 ml white wine vinegar 50 ml walnut oil 80 ml olive oil 50 grams walnuts chopped 1 tablespoon chives salt Method Peel and wash the beetroot and then wrap them in foil and bake in the oven until they are soft. Allow to cool, remove from the foil and then slice into thin circles. (If you are in France the pre-cooked beetroot you buy work just as well) Peel the oranges and remove the zest so you are left with the flesh only, cut the flesh into strips. To make the vinaigrette mix all the ingredients together in a small jug and whisk well. To assemble place beetroot slices in the middle of the plate slightly overlapping, put a slice of mozzarella on top of each beetroot slic...

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...

Salad de Foie Gras avec Figue confit Ingredients Mâché or Roquette leaves Bloc de Foie Gras sliced* Baguette sliced 3 tablespoons olive oil 1 tablespoon white balsamic vinegar or white wine vinegar Sea salt Confit de fig (fig conserve) see recipe below Method   Wash the lettuce and place in a large bowl.  Put the olive oil and vinegar in a small jug and whisk together to make the Vinegarette, then add  to the lettuce and toss well so all leaves are coated. Lightly toast the baguette slices.  To assemble the salad place a handful of lettuce on individual plates, pop the foie gras on top add the toasted baguette to one side along with a dollop of confit de fig. Sprinkle the plate with sea salt and serve. *  Bloc de Foie Gras is smaller pieces of foie gras that are whipped together and condensed into a block .  Fig Confit Ingredients 250 grams figs 150 grams sugar 250 ml olive oil 150 ml vinegar  Ju...

Walnut Oil Salad (Salade à L'Huile de Noix) This is a traditional salad in the Dordogne where walnuts are grown commercially. Serves 4 Preparation time 10 minutes Ingredients Roquette or mixed lettuce leaves 16 walnuts, roughly chopped  2 tablespoons vegetable oil 1 tablespoon of walnut oil 1 tablespoon of wine vinegar Salt and pepper Method Wash and dry the lettuce and place in a serving bowl and add the walnuts.  In a small jug  mix the vinegar, salt and pepper and oils and whisk well. Pour over the lettuce and walnuts and toss well.

Truffle Salad (La Salade Truffé) Serves 4 Preparation time 10 minutes Ingredients 1 truffle, brushed  Mixed lettuce leaves 2 tablespoons of vegetable oil 1 tablespoon of walnut oil A tablespoon of wine vinegar Dash white wine Salt and pepper to taste Chopped parsley Method Wash and dry lettuce and place in a bowl. Place the white wine in a small saucepan and heat, add the truffle and poach gently for 5 minutes. Remove truffle from the poaching broth and slice finely, mix with lettuce. In a small bowl mix together the vinegar, oils, salt and pepper and parsley. pour the dressing over the lettuce and truffles and toss well. 

Perigord Salad (Salad Périgourdine) As the name suggest Perigord Salad, (Salade Périgordine) is a traditional recipe from Perigord which is the ancient name for the area now called the Dordogne.  Traditionally it is made from Gesiers de Canard (preserved duck gizzards) but can also be made  can also be made with lardons & slices of smoked duck breast.  Serves 4-6 Preparation time 15 mins Ingredients Lettuce - a crisp lettuce such as cos although I have made it with roquette and that also works. Walnut oil Gesier de Canard Sliced ( preserved duck gizzards) 50g of stale bread cubed 125g chopped walnuts White wine vinegar Method Wash and tear the lettuce and place on a platter. In a frying plan heat a drizzle of walnut oil and fry the gizzards for 2 to 3 minutes. Add the bread cubes and fry until golden. turn the heat up and toss in the walnuts for a few seconds. Remove form the heat and poor in a splash a white wine vinegar and give it all a good stir....

This page has moved.... Salade de Chevre Chaud (Warm Goats Cheese Salad) The Perfect Summer Lunch Rocamadour Cheese is perfect for this salad as it comes in small rounds a fits perfectly on a piece of sliced baguette however any goast chesse will work. Salad A good couple of handfuls of torn cos lettuce or mixed lettuce. Rocamadour Goats cheese (or similar) French Baguette sliced (allow 2 pieces per person) Garlic Clove 1/2 cup walnuts Dressing 3 tablespoons Olive Oil 1/2 - 1 tablespoons Dijon Mustard (depending on how strong you want the mustard flavour) Mix together in a small jar or jug - you may need to use a small whisk to emulsify it properly. Method Wash and arrange the salad and place on a large platter, sprinkle on the walnuts and toss so everything is lightly coated with dressing. Slice the Baguette and toast one side under the grill, remove when golden an rub the toasted side with the garlic clove. ...