A Vagabond Life - Food

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 ...

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.

Ingredients 2 leeks white part finely sliced 1 small onion diced 1/2 cabbage finely sliced 2 teaspoons cumin powder 1 teaspoon fennel seeds crushed 250 grams goats Fetta  150 grams ricotta Cumin seeds Phyllo pastry sheets Melted butter Mint leaves Flesh of half a lemon Juice of half a lemon Olive oil Method . Melt a dob of butter in a large frying pan and then add some olive oil ( the oil will stop the butter burning). Onion the onion, cook until in softens and then add the leeks and soften. When the leeks are soft add the cumin powder and crushed fennel seeds stir in well, cook for a further one minute. Remove from the heat and allow to cool for 20 - 30 minutes When cool add the ricotta and about 200 grams of the Fetta and stir well. Taste for seasoning and add salt and pepper as required (Fetta is quite salty so be careful when adding salt). Mix it all together well. While the mixture is cooling prepare the dressing by  mixing th...

Spicy Baked Cauliflower This is one of our favourite cauliflower dishes Ingredients 1 tablespoon olive oil 2 teaspoons ground cumin   1 teaspoon ground coriander   1 teaspoon dried chilli flakes   2 garlic cloves, crushed   Pinch ground turmeric   1 cauliflower    Fresh coriander leaves chopped Juice of 1 lemon  Method Pre - heat the oven to 200 degree c. Drizzle a small amount of oil in a large baking pan and put in the oven to warm. Cut the cauliflower into small even pieces and place in a large bowl. In a small jug mix ground coriander, cumin, chilli flakes, garlic, tumeric and oil, mix well. Pour the oil mixture over the cauliflower and mix well so all the cauliflower is coated (you may need to add some extra oil) Put in the baking dish and cook in the oven for about 40 minutes or until the cauliflower is soft and has started to brown. You will need to toss the cauliflower several times while it is cooki...

Delicious potato cake with cheese and bacon from Auvergne and usually served with sausages. Ingredients 140 grams lardons  2 tablespoons vegetable oil (or duck fat) 900 grams potatoes finely sliced 100 grams cantal or gruyere cheese Method Cook the lardons in a 25 cm non stick frying pan on a medium heat for 2 to 3 minutes then remove and drain on a . Add the oil / duck fat and heat then add the potatoes and season with pepper. Cook on a low heat for 5 minutes then stir in the lardons and continue to cook stirring regularly until potatoes are soft and have started to brown, about 20 - 25 minutes.  Stir in the cheese and adjust seasoning to taste then press down on the potatoes until they are level. Increase heat and leave for 5 minutes until the bottom is brown, press occasionally on the cake to hold it together. When cooked it should be brown around the edges and starting to pull always from the edges of the pan. Remove from the heat and turn out ont...

Ratatouille hails from the Mediterranean and like many traditional French recipes it varies from area to area. It can be served hot, at room temperature or cold straight from the fridge. Ingredients 1kg eggplants 1kg courgettes  1kg onions 1/2 kg red capsicum 1/2kg green capsicum 1kg tomatoes chopped 5 cloves fresh garlic chopped finely .5 cup chopped flat leaf parsley 1 cup chopped basil 1/2 tablespoon thyme  Good quality extra virgin olive oil  Method Finely slice the onions, cube the eggplants, courgettes and slice the peppers into small pieces. To  heavy-based casserole dish or saucepan add  a good slug of olive oil to and cook the onions gently on a slow heat until they soften and become translucent. Add the courgette, capsicum, eggplant and tomatoes and cover, cook gently on a low heat for 45 minutes or until the vegetables are cooked through and very soft. When soft add salt and pepper to ta...

Ingredients  700 gms red cabbage 1 teaspoon Dijon mustard 2 tablespoons olive oil 1 tablespoon lemon juice A pinch freshly ground black pepper salt 1 clove garlic finely minced Method Steam the cabbage for 8 - 10 minutes or until softened. Set aside and allow to cool, then place in a serving bowl. Meanwhile in a small jug whisk together the mustard,olive oil, lemon juice, salt and pepper. Pour over the cabbage and toss well, sprinkle the garlic over the top and serve.

Braised Red Cabbage Chou Rouge Red cabbage is extremely popular in all regions of France and each area has is own traditional recipe....here is just one version.  Serves 4  to 6 Preparation time 2 hours 30 minutes Ingredients 1 red cabbage outer leaves and core removed and finely sliced 2 onions finely sliced 125g diced bacon 1 apple peeled and diced 1 tablespoon duck fat or olive oil 300ml of red wine 300ml of chicken stock  1 bay leaf  Salt and pepper  Method Pre-heat oven to 190c Bring a large pot of salted water to the boil and cook the cabbage for 10 minutes. Drain and leave in colander so all water drains.  In a casserole that can be used on the cook top and in the oven cook heat the lard / duck fat and then cook the onions and bacon until the onion softens.  Add the cabbage, stock, wine, apple, bay leaf and season with salt and pepper, bring to a simmer and then cover and place in the oven for 2 hours....

Cassoulet of Broad beans with Confit de Canard Spring is my favorite food time in France, after a long hard winter suddenly the markets are alive with amazing fresh spring vegetables including broad beans which we love...here's a bit of a favorite of ours Ingredients 2kg fresh broad beans, podded ( to give about 400g) 4 confit duck legs in duck fat 3 carrots, finely chopped 3 celery stalks, finely chopped   1 onion, finely chopped 5 garlic cloves, thinly sliced 1 tbs each chopped rosemary and thyme 1 tsp chopped parsley stalks 200g flat pancetta or bacon, cut into 1-2cm pieces** 2 tbs tomato passata 125ml dry white wine 500ml chicken stock (salt reduced) 1 turnip, chopped Method Blanch broad beans in boiling salted water for 1 minute, then plunge into iced water and squeeze beans from skins.  Note:   We are lucky and in spring can get young broad beans from the farmer which means we do not have to double pod them. If you get r...

This rich sauce can also delicious over poached eggs Ingredients Serves 4 24 Asparagus Spears  2 egg yolks 2 teaspoons lemon juice 90 g unsalted butter, cut into cubes Was the asparagus and remove the woody ends.  Cook the asparagus in a simmering salted water until just tender, about 4 minutes. When tender drain, then cool under cold running water. To make the hollandaise sauce, put the egg yolks and lemon juice in a saucepan over very low heat. Whisk continuously, adding the butter piece by piece until the sauce thickens. Do not overheat or the eggs will scramble. Season with salt and pepper. Place a few asparagus spears on each plate and spoon the hollandaise over the top.

This dish is wonderful with any meat and a green leafy salad Courgette Gratin Serves 4 Ingredients 2 Tablespoons Duck Fat 2 Onions finely sliced 4 Fat Courgettes sliced 180 Grams Basmati Rice 500 Mls Hot Chicken Stock 4 Big Tablespoons Crème Fraîche 150 Grams Emmental Cheese grated Freshly Ground Black Pepper Sea Salt Method Pre heat the oven to 190°C. Melt the duck fat in a large frying pan and add the sliced onions, cook on a low heat until soft and caramelized. While the onions are cooking wash the rice and slice the courgettes. Add the sliced courgettes and the rice and mix it all together well and then pour in the stock, increase the heat for 5 minutes stirring occasionally. The mixture needs to be quite loose so add some more stock if needed. Remove from the heat and gently add the crème fraîche and 100 grams of grated cheese. Taste and add freshly ground pepper and sea salt as required. Lightly oil a gratin or casserole dish and tip the mixture in ...

In the dead of winter there are slim pickings at the market in the fruit and vegetable area...but there are a number of varieties of cabbage available and while I do enjoy my mique and my cabbage soup after a while it does wear a bit thin! So as they say necessity is the mother of all invention we have had to become a little creative with our cabbages! So the next few blogs are recipes that we have tried this winter, while perhaps not strictly French they do turn that humble cabbage into a culinary delight. Cabbage and Goats Cheese Filo Scroll. Olive Oil 2 leeks, thinly sliced 1/4 cabbage finely sliced 1 tsp fennel seeds 2 tsp cumin seeds 120 grams soft goats cheese Approx. 12 sheets filo pastry 100 grams melted butter 200 grams feta cheese 1 lemon mint Pre - heat oven to 180 C Grind fennel seeds and 1 tsp cumin seeds in a mortar and pestle.  Heat the oil in a large heavy based frying pan and gently cook the lee...

While not quite French it this wonderful Italian soup works well with the vegetables available in France in winter. It is one of our favorite soups and is called Zuppa di Vedura  Italian Vegetable Soup 3 tablespoons olive oil 2 small onions, chopped 2 celery stalks, chopped 4 small carrots, chopped 2 large potatoes, diced 2 leeks, sliced 2 garlic cloves, crushed 100 g runner beans 100 g shelled green peas 1 ,75 litres (7 cups) vegetable stock 150 g cabbage 6 slices ciabatta bread crusts removed 1 garlic clove, cut in half 35 g (1/3 cup) grated Parmesan cheese drizzle of extra virgin olive oil Heat the olive oil in a large saucepan and add the onion, celery, carrot, potato, leek and crushed garlic. Cook over low heat for 5-6 minutes, or until the vegetables are softened but not browned Season, add 375 ml (11/2 cups) water and bring to the boil. Reduce to low heat and simmer for 30 minutes. Slice the beans diagonally and add to the pan. Add the peas...

Pumpkin Soup Ingredients Serves 6 800 g Pumpkin peeled and cut in large cubes 200 ml Cream 1 tsp grated nutmeg 1 tsp ground ginger 1 tbsp soft brown sugar Method Cook the pumpkin in enough water to just cover it until it is tender. Once cooked puree then add the cream, spices, and sugar and cook for a further 5 - 10 minutes. Serve hot.

My beloved came home from the market the other day with the biggest cauliflower I have ever seen...and there lay the challenge...given (in my opinion) the old cauli can be a tad bland what to do with it to liven it up a bit... Here are two recipes Lentil and Cauliflower Dahl  ( Delicious....) Ingredients (serves 4)   2 tbs sunflower oil  1 large onion, thinly sliced  2 garlic cloves, finely chopped  2 tbs medium-hot Indian curry paste  - if like me you can't get a good curry paste (and in rural france you cannot) use powdered indian curry and give it a good old cook in oil with the onions 1 cup (200g) dried red lentils  3 cups (750ml) vegetable stock  2 tbs tomato paste  500g cauliflower, cut into small florets  1 cup (120g) frozen peas, thawed  2 tbs roughly chopped coriander leaves, plus extra chopped coriander to garnish  Natural yoghurt and naan bread, to serve Method Heat oil in a large pan over medium h...

This page has moved....   Sarlat Potatoes   Good old Sarlat potatoes……cooked in duck fat and seasoned with garlic and parsley…..once you’ve eating these you’ll never go back to boring old roast potatoes. T here are so many ways to cook your Sarlat potatoes, and the local grandmas will tell you they have to be cooked on the stove top – I disagree. I have had great results by cooking them in the oven. 8 (ish) large potatoes Duck fat 2 cloves of garlic Parsley Peel and slice the potatoes so they are about 1cm thick, in a large heavy based cast iron pan heat the duck fat on the stove top. W hen the duck fat is nice and hot add the sliced potatoes and give it all a good stir so all the potatoes are coated with the fat.  Cover the pan with foil and place in the oven . Cook for about ½ hour and then remove the foil, at this point give the potatoes a toss and then return to the oven. Cook until the potatoes start to turn golden to...