The Forman and Field's Love Cook Off

Why do I get myself involved in these things?  No sooner than the smell of brawn has left the kitchen and I’ve already agreed to my next questionable misadventure!  I don’t actually have to ask myself why, I already know the answer!  I can’t resist a #hashtag.

Forman and Field’s Love Cook Off was a chance for me to test my mettle against some of London’s more competitive cooks and a chance for you to win a fantastic parcel ahead of Valentine’s day!  That’s the love connection, do you get it now? 

Imagine ready steady cook by mail order but no one is cooking at the same time or place and you’ll get what we are trying to do here.  Like everyone else I received a mystery package of some of Forman and Fields fantastic products.  Included in the package were some strict instructions not to talk about the contents.

What’s in the box? Open the BOX!  I heard the voices in my head say...  Some tense moments and a few anti-psychotics later I opened the box to reveal my goodies.  Forman and Son Royal Smoked Salmon, Marinated Anchovies in Garlic, Kirkhams Lancashire Cheese, Horseradish, Regents Park Honey, Apple and Tarragon Jelly and finally Brandied Cherries!

The Smoked Salmon was such a fantastic raw ingredient I wanted to do as little as possible to it.  So I prepared a simple dish of Smoked Salmon with a Salmon and Prawn Mousse and Cherry, Brandy and Balsamic Vinegar dressing to cut through the creamy richness of the mousse and salmon.

For this quite simple dish slice the Smoked Salmon and use four pieces per portion.  For the mousse use 100g of the Smoked Salmon, 100g of Prawns, a squeeze of Lemon, a dash of double cream and 1 egg (White only).  Use a blender to pulse all the ingredients except the egg white to combine them.  You don’t want to obliterate the textures but you want an almost smooth and workable paste at this point. 

Separately whisk your egg white until it is light and firm and fold them together to create a light and airy mousse.  Please note this contains RAW egg white so is probably not suitable for some people with issues.  The dressing was easy; stone the cherries, place in a small blender with some of the marinating brandy and a dash of balsamic to give you that sweet and sour edge.  Arrange the Smoked Salmon and the Mousse on a round of toast and eat! 

For the mains I looked to my youth for inspiration (this is actually a lie, I hated fish fingers as a child) and I’d wanted to use a technique I’d seen on the Great British Menu for quite some time so I went for an adult take on a childhood (I just can’t help myself) favourite.  Anchovies Soldiers (Fish Fingers) Horseradish and Pommes Puree (Mash) and Pea Shoots (Peas Obvs)!

You can all work out how to make Pommes Puree right and stick some Horseradish in it?  Good I’ll tell you how to make the Anchovy Soldiers then.  This is incredibly simple; get some white sliced bread on a chopping board, remove the crusts and roll it out flat until it’s about 3mm thick.  Arrange a suitable finger of Anchovies, roll and seal with some egg wash made from the yolk you saved earlier.

Pan fry till golden on all sides and arrange on the plate with the Horseradish Pommes Puree and the Pea Shoots.  This might sounds strange but it was deeply satisfying.  The now crunchy coated, salty white anchovies work well with the creamy puree and both combine well with the fresh green hit of the pea shoots. 

The eagle eyed amongst you will have spotted that I have three ingredients left!  What to do with Lancashire Cheese, Apple and Tarragon Jelly and Regents Park Honey.  I’m a bit of a food pervert at times, I love sweet and savoury; Marmite and Strawberry jam on toast being a prime example.  With that in mind I wanted to make a dessert with the cheese but do something a little different as well! 

Honey goes with cheese wonderfully so I decided to combine the two.  It’s wasn’t long before the idea was formed.  I had to make a Cheese and Honey Parcel and serve it with some of the warmed Apple and Tarragon jelly.  I couldn’t think of anything else to do so this was either a moment of genius or frustrated pragmatism, I haven’t decided yet...

You can make your own puff pastry but I haven’t as it’s so much easier to simply buy the stuff.  Roll the pastry out nice and thin and cut into rounds, place a tea spoon of honey in each and add a chunk of the cheese as well.  Seal and egg wash then bake in a hot oven for approx 10/15 minutes or until golden.

Whilst these are cooking simply pour your jar of Apple and Tarragon Jelly into a pan and melt it... Instant sauce!  Serve with a splash of double cream. 

It might sound odd but the warm, sweet and savoury combination worked extremely well.  The slightly salty cheese perfectly offset by the sweet floral punch of the delicious Regents Park Honey.  I’d like to think this was a good way to use the raw ingredients as any but let me know what your thoughts are!

The best comment or idea could win a £60 hamper from Forman and Fields so get thinking and let me know by the 10th of February.