A Vagabond Life - Food

Ingredients 700 g salmon fillet skinned and all small bones removed 4 eggs 560 ml thick (double) cream 10 g finely chopped chervil 250 g button mushrooms 1 teaspoon lemon juice 30 g butter 1 tablespoon grated onion 2 tablespoons white wine 10 large spinach leaves 300 g smoked salmon, thinly sliced Lemon Mayonaise 1 tablespoonlemon juice grated zest of 1 lemon 250 ml mayonnaise Method Preheat the oven to 170°C. Puree the salmon fillet and eggs in a food processor until smooth. Push through a fine sieve into a glass bowl.Place over iced water and gradually mix in the cream. Stir in the chervil and season. Cover and leave in the fridge.  Dice the mushrooms and toss with the lemon juice to prevent discolouring. Melt the butter in a frying pan and cook the onion, stirring, for 2 minutes. Add the mushrooms and cook for 4 minutes. Add the wine and cook until it has evaporated. Season and remove from the heat. Dip the spinach leaves in boiling water, then...

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...