Archive for August, 2011

Roast Grouse with Black Truffle

This is a recipe full of the rich flavour of late summer – deeply savoury grouse and heady truffle. It keeps the lean meat moist and creates a delicious sauce as you cook.

Ingredients
• 2 Grouse, oven ready and well seasoned
• 4 slices of Streaky Bacon
• Oil for frying
• 20g Minced Black Truffle
• 1 Onion, 1 stick of Celery, 1 Carrot – all diced
• 1 clove of Garlic, chopped
• 1 small bunch of fresh Thyme
• 150ml Red Wine and 150ml of Beef, Chicken or Game Stock
Butter, salt and pepper to taste
• Serves 2

Preparation
• Preheat oven to 180 C / 350 F / gas mark 4.

• Wrap the bacon around the breasts of the grouse (if you buy from Forman & Field we do this for you in advance), get the oil quite hot in a heavy based frying pan and sear the birds all over so they have a good rich colour, just a couple of minutes each side.

• Take out the birds and set aside, reduce the heat to medium and soften the onion, celery and carrot and fry gently for another few minutes. Then add the garlic and give it another minute.

• Pour in the wine and stock and warm through.

• If your pan is oven friendly – if not, transfer to a casserole – pop the birds on top of the veg and liquid, add the thyme, loosely cover with foil and put them in the oven.

• Roast for 20 minutes, take out and give the breasts a squeeze. If they feel firmish on the outside but with a bit of give inside that should mean they are just cooked through but nice and pink and juicey. Reduce the roasting time by a five minutes if you prefer them rare, or add five minutes for well done.

• Once cooked take out the birds and set aside to rest for at least 5 minutes. Return the pan to the hob and bubble whilst vigourously scraping all that good stuff off the bottom until it is thickened to your liking – you can add more wine/stock if it’s already gone very syrupy whilst roasting. Strain, taste and season, return to the pan and whisk in a knob of butter for extra richness. Finally stir in the minced black truffle.

• Serve the birds with the sauce, Herb Mash is an ideal side dish.

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Recipe – Roast leg of salt marsh lamb

A foolproof roast for any leg of lamb but right now look no further than the fabulous organic meat we’re getting from Rhug Estate in north Wales. Order while you can as this is a proper seasonal delicacy that’s only in stock for a short month or so!

Ingredients:
1 leg of salt marsh lamb
4 sprigs fresh rosemary
4 cloves garlic

30g butter
salt and pepper
500ml lamb or chicken stock
4 cloves garlic

Serves 8-10

Preparation:
Take lamb out of the fridge an hour before cooking to allow it to reach room temperature. Remove from packaging. Heat oven to 190′C.

Use a small knife to make approx 15 holes roughly 2 cm deep evenly spread over the joint. First chop and then use a pestle and mortar to pound the garlic into a paste with a teaspoon of salt. Pick and chop the rosemary leaves, then add them to the garlic along with the butter and a good grind of black pepper. Mix together well with your pestle, then massage all over the lamb, rubbing it into the holes you created as much as possible.

Transfer the joint to a roasting tin, add the stock and loosely cover with foil. Roast for 30 minutes, then remove the foil and roast for a further 50 minutes for medium or adjust time to cook to your taste.

Remove from the oven and set somewhere warm to rest for at least 20 minutes. Serve with the juices from the tin poured over the meat, or even better with our red wine jus and herb mash.

Click here to order salt marsh lamb and enjoy our recipe!

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Team GB 2012 Fast Track althletes at Forman’s Fish Island

Here are the Olympic Fast-Track athletes – each aiming to move as fast as a salmon during London 2012.   Guess who is the least athletic.  Yes – third to the right.

In order, left to right:

Lawrence Okoye

Discus: PB 67.63

Lawrence Okoye is set to be a star of British athletics for many years to come. The 19 year-old Londoner holds the British discus record at 67.63 metres, the fourth furthest in the world this year and the longest by any teenager in history. At school, Okoye was nicknamed Jonah Lomu and at the late age of eighteen joined the London Irish rugby academy before switching to athletics. In an decision to explore his throwing talent, the Croydon talent postponed an offer to study law at Oxford University and took. With his full attention now firmly fixed on athletics, he won his first international title at the European Under-23 Championships in Ostrava in July 2011. Okoye, who stands at a formidable 6ft 6in tall, has emerged as a star and one to watch at the London Olympics in 2012.

Perri Shakes-Drayton
400m hurdles
PB: 54.18secs

Perri Shakes-Drayton narrowly missed out on a place in 2008 Beijing Olympic team after beating Tasha Danvers, the British number one at the Aviva National Championships and Olympic trials in Birmingham who went on to claim the bronze medal in China.  In 2009 her talent continued to blossom and with victories at the England U23 Championships and the European U23 Championships in Kaunas, Lithuania. 2010 saw her move up a gear when in Barcelona at the European Championships, she claimed the bronze medal over the one lap hurdles with a life-time best of 54.18 and anchored the relay squad to a creditable bronze medal with a superb 49.60 clocking. A native of East London, Shakes-Drayton is recently completed a degree in Sports Science at Brunel University, and is looking forward to representing her country in her own back yard in 2012.

Tiffany Ofili-Porter
100m hurdles
PB: 12.60secs

Tiffany Ofili-Porter is Britain’s leading 100m hurdler and set a new British record at the Samsung Diamond League meeting in Monaco in 2011 with a time of 12.60secs. It was the second time she has broken the British record. Before turning pro, the 23 year-old former pharmacy student at the University of Michigan enjoyed a successful college career in the US, three times winning the NCAA 100m hurdles twice the NCAA indoor 60m. Despite being born in Michigan, USA, Ofili-Porter qualifies to represent Great Britain through her British mother and she capped her debut in an Aviva GB&NI team vest by winning a silver medal in the 60m hurdles at the European Indoor Championships in Paris earlier this year.

Dan Greaves

Discus Throw

PB: 58.98m

Dan won Gold in Athens Paralympics in 2004, throwing a world record 55.12m in the F44/46 category discus throw. He had previously won silver at the 2000 Paralympics in Sydney. Despite being born with a deformity of the feet, he was selected to join the British able-bodied team in a competition against the US in 2001.He returned to the Paralympics in Beijing in 2008, winning a bronze medal. He most recently took Gold in the World Championships in New Zealand breaking his previous world record by 3.45m in his final major tournament before London 2012, with this victory under his belt he is a very promising podium hopeful with the ability to set a new world record and be the first Paralympian to throw over 60m.

Andy Turner
110m hurdles
PB: 13.22secs

Before switching to athletics, Turner was a promising footballer, playing for Notts County as a youngster, and was offered a trial with England as a rugby player.  On the track, Turner’s breakthrough came in 2006, winning bronze medals at the Commonwealth Games in Melbourne and European Championships in Gothenburg. The following season, the Brit was fourth at the European Indoor Championships. Turner’s 2008 campaign was marred by injuries. In 2009 he him finish in fourth place at the European Indoor Championships and second at the European Team Championships. 2010 turned out to be Turner’s best ever and after early season victories at the Great Manchester Run he went on to score victories and gold medals at the European Championships and Commonwealth Games as well as taking first place at the European Team Championships.

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One year to go, German TV show featuring Forman’s

How’s your german? The following link is to a thought-provoking film about the build up to the Olympics in East London and how it is affecting residents and local businesses made for german broadcaster ARD. We feature at 3 min 10 sec, including some footage of Mr Forman at work carving smoked salmon.

One year to go – Click here to view

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Spitalfields Life – visiting Forman’s Fish Island

Thank you to ‘The Gentle Author’ for this in-depth piece on Forman’s: our history, Olympic relocation saga and our smoked salmon.

Spitalfield’s Life is a fascinating website and well worth spending some time reading if you’re in East London or have even a passing interest in the area. The author promises to post an article on the local area every day with the ambition of reaching 10,000 posts by 2037! Lunch at the restaurant is on us when that ambition is achieved!

http://spitalfieldslife.com/2011/08/04/at-h-forman-son-salmon-smokers/

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New catalogue photography underway

We’re getting going on our new 2011-12 catalogue at the moment. Food photographer Martin Brigdale is in charge and making smoked haddock look stunning right now!

Forman's Smoked Haddock

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Films on Fridges – video too!

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Pictures from Films on Fridges – on until August 13th!

We can’t recommend this one highly enough, come and join us for brilliant films in an absolutely bonkers setting  – Films on Fridges at Forman’s Fish Island runs until August 13th…

More details and ticket outlets here – http://www.formanandfield.com/blog/2011/07/25/films-on-fridges-opens-at-formans-fish-island-this-wednesday/

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Pictures from Hackney Wicked Festival

What a weekend it was! The best Hackney Wicked Art Festival yet we think… thank you to all those that came along to Forman’s Smokehouse Gallery and Formans Restaurant over the 3 days.

Street Food outside our smokery

Formans Restaurant chefs feeling the heat

Our roof terrace - the best view in town

Street artists painting the street...

... and painting each other!

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