Ingredients 1 Magret de Canard / Duck Breast1 French Shallot300 ml red wine100 ml Creme de Cassis1 Tablespoon Raspberries50 g Butter Method The Raspberry Sauce Bring the wine to the boil and add the shallots. Boil gently until it has reduced by half. Add the creme de cassis and raspberries […]
Food A Vagabond Life
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Ingredients Serves 6 800 g Pumpkin peeled and cut in large cubes200 ml Cream1 tsp grated nutmeg1 tsp ground ginger1 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 […]
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 streaky bacon chopped 11/2 teaspoons salt 1/2 teaspoon black pepper a pinch of nutmeg 3 […]
This dish can be served hot or cold – in France it is traditionally served hot. It is believed the the cold version Vichyssoise, was first served in New York. Ingredients Serves 6 50g butter1 celery stick finely sliced3 leeks finely sliced1 onion finely chopped1 garlic clove finely chopped750ml vegetable […]
Ingredients Olive Oil 1 Clove of Garlic, crushed 1 Large Brown Onion, finely chopped1 400g Can of Peitit Pois (Peas) *Of Course You Can Use Fresh Peas But For Some Reason the Canned Ones Seem To Work BetterA Good Splash of White Wine1 Cup Arborio Rice4 Warm Cups Stock – […]
Ingredients 1 Clove of Garlic1 Large Brown OnionGood Splash of Olive Oil20 g Dried Porcini Mushrooms250 G Mushrooms SlicedA Good Splash of White Wine 1 Cup Arborio Rice4 Cups of Warm Vegetable Stock 50 gm butterParmesan CheeseFreshly Ground Black Pepper Method Place porcini mushrooms in a bowl and cover with boiling […]
We had friends come to stay. The night they arrived we ate Coq au Vin – perfect on a cold winters night after a long journey. 2 kg chicken 1 bottle red wine 2 bay leaves 2 sprigs thyme 250g bacon 60 g butter 250g button mushrooms 20 small […]
Food historians tell us the practice of pairing of citrus fruits with fatty meat is thousands of years old, likely originating in the Middle East. Examples are found in many cultures and cuisines. The acid in the fruit counteracts the fat in the meat, making the dish more enjoyable and […]
Sarlat Potatoes / Pomme Sarladaise 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. There are so many ways to cook your Sarlat potatoes, and the local grandmas will tell you they have to be […]
Confit de Canard with Puy Lentils / Confit Duck with Lentils Serves 4 Ingredients 4 pieces of Confit de CanardDuck Fat2 Onions2 Stick of Celery2 Carrots250 grams Puy Lentils or green lentils1 litre of Chicken Stock1 large potatoBouquet Garni;- Sprig of Thyme- Bay Leaf- Celery Stick200 grams SpinachRed Wine VinegarCrème Fraîche Method Finely […]