Forman's Notebook

Articles on the world of food, videos, recipes and seasonal inspiration.

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Succulent Salmon Buckwheat Blinis with Black Truffle Mayonnaise

Written by , Posted in News

Ingredients

Step 1
Arrange buckwheat blinis, warm gently in the oven if preferable.

Step 2
Add a dash of black truffle mayonannise

Step 3
Cut the salmon into 18 even sized pieces and add to blinis, folding them loosely to create height.

Step 4
Garnish with a small sprig of dill

**OPTIONAL INDULGENCE TIP** Add a dollop of your favourite caviar to really add some excellence. Read more...

Wednesday

4

July 2018

0

COMMENTS

Game-changing Gravy with Minced Black Truffle

Written by , Posted in News

Ingredients

Step 1
Apply heat to saucepan (or roasting tray).  Pour in the glass of red wine and reduce it by two thirds.  Pour in your stock and reduce again by two thirds.  The sauce will begin to thicken.

Step 2
Add the tablespoon of gravy granules and remove from the heat, the rich gravy should now coat the back of a spoon. Read more...

Wednesday

4

July 2018

0

COMMENTS

Truffle Honey Glazed Ham

Written by , Posted in News

Served traditionally at Christmas, we couldn’t help but get ahead of ourselves when we saw the colour and juices exploding in this video.  Mouthwatering, I think so!  Good things come to those who wait, but why wait until Christmas!?

Ingredients

  • 5k of green gammon
  • 10 whole peppercorns
  • 3 carrots
  • 3 spring onions
  • 1 white onion
  • 2 bay leaves
  • 3 tablespoons of wholegrain mustard
  • 240g Truffle Hunter white truffle honey
  • Teaspoon of cider vinegar
  • 20 cloves

Step 1
Place the gammon in cold water, bring to the boil and drain (leave the gammon in the pan).  Read more...

Thursday

28

June 2018

0

COMMENTS

The Ultimate Truffle Burger

Written by , Posted in News

 

Ingredients

  • Three and a half heaped tablespoons of Truffle Hunter Black Truffle Mustard
  • Two finely diced cloves of garlic
  • 1 tbsp olive oil
  • 1 tbsp chopped parsley
  • 1 tbsp flaked sea salt
  • 1 tbsp cracked black pepper
  • 500g quality minced beef
  • 4 quality burger buns
  • Handful of mixed salad leaves
  • **Optional indulgence tip** – A chunk of truffle cheese!

Step 1
In a large bowl mix the minced beef, three heaped teaspoons on Black Truffle Mustard, garlic, parsley, salt and pepper

Step 2
Mix thoroughly and divide into four even sized balls, pat each ball into a flat, round shape and 2cm thick

Step 3
To cook the burgers, heat a frying pan until it starts to smoke and drizzle the olive oil over both sides of the parries.  Read more...

Thursday

28

June 2018

0

COMMENTS

Monmouthshire Air Dried Ham & Truffle Balsamic Salad

Written by , Posted in News

And so begins some of the absolutely delicious recipes that we’ve managed to rustle up for the next coming weeks.  This beauty comes courtesy of Truffle Hunter themselves; a simple dish becomes superb with the help of Truffle Hunter’s White Truffle Balsamic Vinegar.  This recipe serves 4 people comfortably as a starter, or an ample main for the discerning salad lover.

Ingredients

Step 1
Peel and slice the red onion into thin rings

Step 2
Tear the Monmouthshire air dried ham into small pieces, approximately 1 or 2 inches square

Step 3
In a large mixing bowl toss the mixed salad leaves, red onion, air dried ham, salt, pepper and extra virgin olive oil

Step 4
Arrange your salad on four individual plates and finish each serve with a generous drizzle of Truffle Hunter White Truffle BalsamicRead more...

Thursday

28

June 2018

0

COMMENTS

Shuffle some truffle into your cooking this summer / Buy three get cheese free

Written by , Posted in News

The truffle, in all it’s glory, embodies umami and when you know what you’re doing with it can be a staple to any dish.  It turns an omelette into a breakfast of champions, a home made pasta dish into something restaurant worthy and gravy into a gold lining on a roast dinner plate.  We have SO many recipes that we will be sharing with you over social media over the next few weeks to help make your truffle experience one that you’ll truly wish to continue. Read more...

Tuesday

26

June 2018

0

COMMENTS

Track a Parcel

Written by , Posted in News

We know what’s like.  You’ve booked a delivery but you’ve had no notification to say it’s going to be delivered on the day you requested.  Sometimes you just want to clarify that’s it’s still scheduled and for this there is a way you can track the parcel yourself.

UK Mail, our chosen supplier, have a nifty system that you can use to track your parcel – so you can take things in to your own hands and ensure total peace of mind.

In order to track your parcel firstly head over to www.ukmail.com then click on “Manage my delivery” then click on “Customer reference”. Read more...

Tuesday

22

May 2018

0

COMMENTS

An introduction to Zwyer / A tasty April offer

Written by , Posted in News

To mark our month of caviar our newest team member Beth delved into the world of one of our most respected suppliers, Zwyer.  We’re offering 15% off Zwyer’s Baerii caviar for the month of April only, so what better time to indulge in something decadent, organic and sustainable?

I’ve not been with Forman & Field for too long, but since joining I’ve been on a wonderful journey learning about our food, our incredible standards and our fantastic suppliers.  Caviar was not something I’d had the pleasure of trying too much in the past, let alone become a connoisseur.  Read more...

Friday

13

April 2018

0

COMMENTS

The Masterclass **Gallery**

Written by , Posted in News

The Smokehouse tours, aside from our salmon, is one of your most treasured pieces of this wonderful family business.  We get to meet wonderful people on a bi-monthly basis, and some how Darren always manages to change up the show so that no tour is the same as the last.  Last Friday’s had equal charm.  A small group of equally lovely people, it really is the personal interactions that make this tour our favourite.

But many don’t know about the cherry on the cake, fish de resistance, that is our Masterclass, which can be booked as a supplement to the tour, or on it’s own.  Read more...

Tuesday

20

March 2018

0

COMMENTS