Forman's Notebook

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

Recipes Archive

The Humble Smoked Cods Roe

Written by , Posted in News, Opinions, Recipes

A 21139

A CLASSIC, OFT-FORGOTTEN INGREDIENT, GETS ITS MOMENT IN THE SUN


 

Forman & Field serves British classics but also stocks hard-to-find delicacies. One of our products in particular has a die-hard core of supporters who come back for it, year upon year. That product is our Smoked Cod’s Roe, and a customer drew our attention to the fact that it has been in the spotlight recently, on none other than BBC Masterchef and Men’s Health Magazine. (Check out the challenge on Masterchef at 17:39 minutes into the video, as the chefs attempt to create Taramasalata to include in a beautiful scallop dish.)

Smoked Cod’s roe may not be the most beautiful food product, but these humble lobes hide an inimicable rounded, salty taste, that’s bursting with nutrition. Read more...

Friday

2

December 2016

0

COMMENTS

LATE SUMMER TIPPLES

Written by , Posted in News, Recipes

BeFunky Collagemixed

Summer solstice and Ascot may seem far behind us, but there are still some glorious days of summer left. With the fantastic weather of the past few weeks set to continue, what better time to gather with friends in the garden for some summer drinks?

Here are 2 of Forman & Field’s favourite cocktails for these shortening summer days, featuring our artisan British wines & spirits

 

BeFunky DesignSANGRIA

 Ingredients

2 peaches, 2 nectarines, 2 apricots, and 2 plums – halved, pitted, and sliced into thumb-sized wedges

15-20 cherries, halved and pitted

Juice of 2 lemons

6 tablespoons elderflower cordial

2 teaspoons vanilla essence

2 bottles (75cl) dry rose

1 litre chilled sparkling water

Preparation

[ Fruit Purée ]

Place 1 each of the chopped fruit (except cherries) in a mini-processor or blender; add lemon juice. Read more...

Wednesday

31

August 2016

0

COMMENTS

There’s more than just salmon…

Written by , Posted in News, Opinions, Recipes

Trio of salmon - dill grav, sm salmon g&t salmon

While smoked salmon remains the heart and soul of the business, gourmet tastes change regularly and H. Forman & Son has always been at the forefront of the curing industry, pioneering new styles and delicacies. The same principles of curing – the best fish, artisan skills – are applied to a wide range of products of exceptional quality. The diverse flavours of wild halibut, cod’s roe, tuna, eel and mackerel, for example, are all given a delightful Forman & Son twist. Here are a few examples…


Traditional Dill Gravadlax Our Swedish Cure – a classic with dill and a hint of Star Anise. Read more...

Wednesday

24

August 2016

0

COMMENTS

RECIPE: Smoked Salmon Asparagus Quinoa Cake Eggs Benedict

Written by , Posted in How to..., Recipes

Slice of Smoked Salmon

This is something really special. We found this recipe over on FORMANS USA Instagram page, and we just fell in love!

Thanks to our friends over in the the US, we can help you create these stunning eggs benedict.


 

You will need….

1/2 cups butter, melted and hot

2 tablespoons lemon juice, hot

4 tablespoons water, hot

3 egg yolks

1 tablespoon dill, chopped

salt and pepper to taste

4 eggs

4 asparagus quinoa cakes, see below

12 spears asparagus, blanched

4 ounces smoked salmon – of course, we recommend H Forman & Son London Cure!! Read more...

Wednesday

18

May 2016

0

COMMENTS

Weekend Feasting

Written by , Posted in How to..., News, Opinions, Recipes, Seasonal

BeFunky Collage mix 2 resized

Leave your stressful and busy week behind, and order some gourmet treats from us for the weekend. Whether you’re looking for something quick and easy to pop in the oven, or something to stun your dinner guests, we’ve got you covered! Bring our dining room into yours, with everything you need for the perfect meals throughout the day.

We’ve come up with a few ideas and created a whole menu for you! Will you try any of these at home?


 

BRILLIANT BREAKFAST

BeFunky Collage breakfast 2Simple idea – Rinkoffs rolls with smoked salmon butter

Something special – Kiln roasted salmon folded through scrambled eggs, or crumbled into an omelette

Why not try something a little out of the Edwardian Era with this fabulous kipper recipe we found. Read more...

Wednesday

27

April 2016

0

COMMENTS

Recipe: Tian of Forman’s Smoked Salmon with Orange Confit

Written by , Posted in How to..., News, Recipes

A 11251

This week, we’re borrowing a recipe from our events venue Forman’s Fish Island! ‘Tian of Forman’s smoked salmon with orange confit’ is a dish often served during events, so why not try it at home for a lovely luxurious starter!

Tian of Forman’s Smoked Salmon with Orange Confit

 

Ingredients (serves four)
200g Forman’s Smoked Salmon
200g of Cured Salmon (step 1)
2 unwaxed oranges
1 unwaxed lemon
Olive oil
1 shallot
6/7 chives chopped, plus a few extra stalks
1 tablespoon of mascarpone
1 teaspoon of Keta salmon caviar
50g sugar
50g sea salt
2 teaspoons Brown sugar
Salt/pepper to flavour
1 tablespoon of water

Equipment:  4 metal rings

 

 

Recipe:
1. Read more...

Friday

11

September 2015

0

COMMENTS

Our Cherries in Brandy are back!

Written by , Posted in How to..., News, Opinions, Recipes

Cherries

Cherries

Good news! Our popular Cherries in Brandy are back online! No matter how many we make, these jars sell out every year. They come in a handy reusable kilner jar which, we think, adds to their appeal. To celebrate their return we thought we’d share with you our suggestions for using them. (You could just eat them on their own straight out of the jar, but they are a perfect pairing for some desserts!)

A 26202

 

Mrs Forman’s Cheesecake & Cherries in Brandy

One of our best kept secrets at Forman & Field is this cheesecake. Read more...

Wednesday

29

July 2015

0

COMMENTS

RECIPE: Poached Fillet of New Season Wild Salmon

Written by , Posted in How to..., Recipes, Seasonal

Processed with VSCOcam with f2 preset

Our Forman & Field chef Matthew Smith (formerly of the Orient Express) has shared with us one of his delicious recipes for Wild Salmon. This dish can also be found in our on-site restaurant:

Poached Fillet of New Season Wild Scottish Salmon with Pan Fried Samphire, and a Champagne & Mussel Sauce

Dish serves 4 people…

 poached wild with samphire & mussels

INGREDIENTS

Fillet of Wild Salmon 160g-180g (skinned and pinned) x 4
Mussels in shell 200g
Fresh Samphire 250g
Shallots (peeled and chopped) x3
Olive Oil 20ml
White Wine 100ml
Champagne 200ml
Fish Stock 250ml
Double Cream 100ml
1/2 a bunch of Dill
Seasoning (salt & pepper)

 

METHOD

We start with the mussels, scrape off any barnacles and remove any beards (the little hairs that come out from the shells). Read more...

Tuesday

21

July 2015

0

COMMENTS

Would you try these 6 unusual London Cure smoked salmon recipies?

Written by , Posted in News, Recipes

A 13903

Ever wondered which unusual food combinations complement H. Forman & Son’s London Cure smoked salmon? We have some deliciously fun and different recipes in mind…

Try Pumpernickel Bread for a quick snack

Pumpernickel Bread
Try draping smoked salmon slices over Pumpernickel bread. The sweet rye flavour perfectly complements the London Cure’s light flavour; garnish with water cress and cream cheese.

Chocolate
While you may not immediately think that these two ingredients would go well together, you can easily create an amazing smoked salmon, poached lemon and chocolate blini dish. Read more...

Monday

22

June 2015

0

COMMENTS

Recipe: Dill Blinis

Written by , Posted in Recipes

A 10835

If you’re looking for a quick and easy yet impressive starter then look no further than this dill blini recipe from our Chef Michael Hetherston. And what could go better with this than H.Forman & Son’s London Cure Smoked Salmon, a couple of capers and a sprig of dill.  Complete the entrée with Sweet Mustard & Dill dressing and you’ll be on to a winner.

 

A 10835

Blinis topped with Smoked Salmon

Mix the following;

INGREDIENTS:

1 cup plain flour.

1/2 cup milk.

1 egg.

Pinch salt.

1 teaspoon bicarbonate of soda. Read more...

Friday

1

May 2015

0

COMMENTS