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For Your Stomach Only: The Food of Bond

For Your Stomach Only: The Food of Bond is the  ultimate guide to the food in the James Bond universe.

This book contains recipes based on food eaten in the Ian Fleming novels and the Bond film series. Also included are some recipes from other parts of the world of James Bond and some Bond inspired recipes - as well as some interesting Bond food facts and trivia.

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Dr No's Champagne Sorbet

 Dr No's Champagne Sorbet

Ingredients

1 and a half cups/375ml of sparkling wine or champagne

1 cup/200g of white sugar

1 teaspoon of lemon zest

1 and a half cups/375ml of fresh grapefruit juice

a quarter of a cup/65ml of freshly squeezed lemon juice

Put the champagne, sugar and zest in a pan. Boil to dissolve the sugar. Remove from the heat.

Put the mixture into another bowl. Add the lemon and grapefruit juice, cover the bowl and place the refrigerator for 5 hours.

To make the sorbet use an ice cream maker.  Or to make in the freezer, freeze the mixture for 2 hours, break the mixture up with a fork and freeze again. When it is completely frozen blend the mixture in a food processor or use a hand blender, return to the freezer and when it is frozen it is ready to serve.

Bond a gourmet?

 

“James Bond was not a gourmet. In England he lived on grilled soles, oeufs cocotte and cold roast beef with potato salad. But when travelling abroad, generally by himself, meals were a welcome break in the day, something to look forward to”

From On Her Majesty's Secret Service by Ian Fleming

Richard Kiel Birdseye Ad

The late Richard Kiel - aka Jaws - advertised food products for Birdseye in 2013.

Richard said: 

My steel teeth are only available in museums nowadays, but Birds Eye’s fish burgers are a little easier to bite into than a cable car, and a lot tastier. I’ve had four teenagers myself and know how big their appetites are, so it’s good to see food developed just for them.”

Blofeld's Poulet Gloria

Poulet Gloria

A dish Bond eats at Blofeld's Swiss mountain top house.

Ingredients

4lb/1.8kg of organic chicken

some butter and olive oil

half a cup/125ml of dry white wine

6 finely chopped shallots

1 cup/250ml of heavy cream

2 tablespoons of mustard

1 tablespoon of chopped fresh basil

1 tablespoon of chopped fresh dill

salt

pepper

Cut down either side of the backbone of the chicken. Open the chicken and flatten it on a work surface.

Season the skin with salt. Rub the skin with butter and olive oil.

Transfer the chicken to a roasting tin and roast about for 1 hour 15 minutes until the chicken is cooked.

For the sauce, boil the wine and shallots in a pan for about 4 minutes. Reduce heat and add the cream. Cook for two minutes on a low heat. Add the mustard, dill and basil and simmer for a further two minutes. Add salt and pepper.

Serve the sauce with the chicken.

 Vodka Martini

Ingredients

40ml/1.3 ozs of vodka

10ml/0.33 ozs of extra dry vermouth

Long thin slice of lemon peel

Add the vodka, vermouth and lots of ice to a cocktail shaker. Shake well. Strain into a cool cocktail clash.

Add the lemon peel to the cocktail and serve.

 

Roger Moore's as Bond eating Quiche De Cabinets in A View To A Kill - with the late Tanya Roberts as Stacy.

Quiche Des Cabinets

Ingredients

6oz/175g of plain flour
2 and a half ozs /75g of butter or margarine
2 tablespoons of cold water
a pinch of salt
12 slices of  bacon
4 eggs
1 cup/125g of grated Gruyere cheese
2 cups/500ml of light/single cream
half a grated onion
half a teaspoon of salt
half a teaspoon of sugar
a pinch of black pepper

Make the pastry by mixing the flour and salt and rubbing in the butter until the mix has a breadcrumb like consistency. Then add water to make a dough.

Put the dough in cling film and place in the refrigerator for 40 minutes.

Roll out the pastry and place in a greased quiche tin.

To make the filling, fry the bacon until it is crispy. Chop the bacon into pieces and add it along with the cheese and onion to the pastry tin. Mix the eggs, cream, sugar, salt and black pepper and pour the mix into the quiche tin.

Preheat the oven to 425F/220C. Cook for 15 minutes. Then cook for 30 minutes at 300F/150C