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

 Oyster Stew

One of Ian Fleming's favourite dishes; and in James Bond's view the best dish in New York!

Ingredients

12 ozs/375g shelled oysters, (preferably with some of the liquid)

1 cup/125g of finely chopped celery

3 tablespoons of finely chopped shallots

half a cup/113g of butter

1 quart/1 litre of milk

2 tablespoons of cream

salt

black pepper

cayenne pepper

-

Melt the butter in a pan. Cook the shallots and celery on a medium heat for 10 minutes.

Pour the milk and cream into a large pan.  Add the shallot mixture.

Cook at a medium heat stirring constantly.

When the liquid comes to a boil add the oysters (and any oyster liquid). Add the salt, pepper and cayenne. Continue to cook and stir until the edges of the oysters star to curl.

When the oysters curl it is ready to serve.

Serve with crackers.

Bond eats this in the On Her Majesty’s Secret Service novel

Turbot Poche with Sauce Mousseline

Ingredients

6 turbot fillets

1 egg yolk

1 tablespoon water

3 and a half oz/100g of butter

1 lemon

3 tablespoons of whipping cream

salt

pepper

Mix the egg yolk and water in a bowl. Put this bowl over a pan of boiling water. Turn down the water so it is simmering and cook the egg until it has a foamy consistency, whisking constantly.

Add pieces of the butter, folding them into the mixture and continuing to whisk the sauce. When the butter has been added add half the juice from the lemon and the salt and pepper.

Remove the bowl from the heat.

Whip the cream. Add the whipped cream to the sauce by folding it in. Season with salt and pepper.

Cook the turbot fillets by steaming them for about 8 minutes.

Place the cooked turbot fillets on a plate and serve with the warm sauce.