Tag Archives: smoked salmon

Fun, food and festivities at this year’s Edinburgh Fringe Festival

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Following on from our last blog, where we celebrated this year’s Whitstable Oyster Festival, we’re going to move 450 miles north to celebrate the largest arts festival in the world – The Edinburgh Festival Fringe.

 

Whilst it’s a less foodie-led event when compared with Whitstable’s fresh fish and seafood focus, it is one of Scotland’s key cultural events. In 2015, there were over 50,000 performances of over 3,300 shows in 313 venues.

 

This year, the festival takes place from 5 – 29 August and as there is so much going on we won’t even attempt to provide listings; you can get that here.

 

Besides, we’re all about the food.

 

So, where do you go in-between performances to eat and enjoy some of the finest food Edinburgh has to offer? Those who know Edinburgh well will know that there is no shortage of cafes, restaurants and bars with a wide selection of fabulous food on offer. From pop-up restaurants to Michelin Starred-restaurants, Edinburgh has it all.

 

To make it easier for you – and to counter people asking ‘where can we buy John Ross Jr smoked salmon in Edinburgh?’, which we regularly get asked in relation to other parts of the UK – we’re going to break it down into eateries where you can buy John Ross Jr smoked salmon.

 

Macdonald Cardrona Hotel & Macdonald Holyrood Hotel

 

Will you be enjoying the Fringe Festival for more than one night? If so, and you’re staying at either of these excellent hotels, then you won’t have too much trouble finding our smoked salmon as they generally proudly display it, with a John Ross Jr name check, on their menu.

 

The Glasshouse Hotel

 

If you’re fortunate enough to be staying at this stunning five-star boutique hotel, then you will no doubt enjoy the seasonal menus and, weather permitting, picnics on the hotel’s exclusive rooftop garden. As a customer of ours, you’ll no doubt find our smoked salmon during your stay, too.

 

The Dovecot Café by Leo’s

 

This artisan café offers a wide selection of stunning food ranging from salads and cakes to sandwiches and quiches. With a sandwich selection that includes hummus, beetroot and carrot with coriander as well as Mull of Kintyre Cheddar, apple and Leo’s tomato chutney, you’ll be spoilt for choice. But if it’s a smoked salmon sandwich you’ve come for, then their smoked salmon bagel with cream cheese and a wedge of lemon will not disappoint.

 

If you’ve been on your feet all day and fancy nothing more then getting back to wherever you’re staying – and avoiding pacing the streets of Edinburgh to find the three places listed above – then all is not lost. You can find a range of John Ross Jr products at Waitrose, Sainsbury’s and Tesco.

 

Will you be going to the 2016 Edinburgh Festival Fringe? If so, share your pictures via our Facebook page or via Twitter.

 

It can’t all be about smoked salmon, can it?

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John Ross Jr celebrates oysters - not smoked salmon - as part of the 2016 Whitstable Oyster Festival.
John Ross Jr celebrates oysters – not smoked salmon – as part of the 2016 Whitstable Oyster Festival.

No, it can’t.

 

Of course smoked salmon is very dear to our hearts as you would expect, however sometimes it’s nice to put someone (or something) else in the spotlight and for this week, we’ve chosen oysters.

 

Why oysters? Two reasons. First of all, they’re delicious and, like smoked salmon, are often aligned with all things luxury when it comes to fish and seafood. Secondly, it’s the Whitstable Oyster Festival up until 31 July.

 

From oyster trails and quizzes through to food fairs and oyster eating challenges, there isn’t a celebration quite like this anywhere else in the UK.

 

The festival celebrates its 32nd year in 2016 and aside from oysters you can expect to find a wide selection of entertainment ranging from live music and comedy through to art and film.

 

Even if live music and some of the freshest seafood isn’t what you’re looking for, then simply enjoy Whitstable’s laid back atmosphere and traditionally British feel, which never fails to disappoint.

 

When it comes to food, if you’re looking for more than oysters (and by that we mean fresh fish) then visit the Fishermen’s Feast, where you can buy the freshest fish Whitstable Bay has to offer. And if you’d prefer the confines of a restaurant, then Wheelers Oyster Bar, which also happens to serve John Ross Jr smoked salmon, is hugely popular.

 

Over 80,000 people are expected to descend on what we believe is one of Kent’s finest destinations so be prepared for a busy week. And make sure you have an appetite, too.

 

Finally, if a blog post on oysters alone was too much for our core readers, then here’s an oyster AND smoked salmon recipe to redress the balance.

 

Will you be going to the 2016 Whitstable Oyster Festival? If so, share your pictures via our Facebook page or via Twitter.

A mark of Scottish food excellence

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John Ross Jr's Managing Director, Christopher Leigh, collects the Fish and Seafood Award for the Balmoral Fillet
John Ross Jr’s Managing Director, Christopher Leigh (centre), collects the Fish and Seafood Award for the Balmoral Fillet

 

For those of you who don’t yet know, we won one of Scotland’s most coveted food awards on 2 June.

 

After being shortlisted from 245 entries received from food and drink producers across Scotland for the Scottish Food & Drink Excellence Awards, we were presented with the Retail Award – Fish and Seafood for our Balmoral Fillet.

 

The Balmoral Fillet is taken from the crown of the fillet of salmon, which forms the most tender and succulent part of the fish. It’s slowly cold smoked in red brick kilns dating back to the 1800s over oak and beech chippings to deliver a melt in the mouth smoked salmon that is truly world class.

 

Whilst we’re absolutely delighted to be recognised for what is regularly referred to as the ‘jewel of the smoked salmon crown’, we’re also delighted for all the other winners who were recognised for the role they play in shaping the Scottish food and drink industry.

 

More importantly, we’re delighted that now, more than ever, Scotland is increasingly becoming regarded as a country that offers some of the best food products in the world. In fact, Scotland has almost become a ‘food brand’ in its own right.

 

So, to celebrate our success and the success of the Scottish food and drink industry as a whole, we’ve decided to offer 10 per cent off our award-winning Balmoral Fillet until 30 June. All you need to do is enter the promotional code ‘0ZIRZUO9FTHX’ at checkout to qualify.

 

For more information on our award win click here.

 

And for those who would like to be added to our newsletter and regular offers subscription list, email johnrossjr@johnrossjr.com with ‘SUBSCRIBE’ in the subject heading.

Top tips on how to BBQ fish

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First of all, National BBQ Week (30 May – 5 June) is creeping up however at the time of writing this, it feels as though it’s three weeks too late. It’s currently over 20 degrees and truly feels like summer has arrived.

Now, we know that there are countless awareness days throughout the year (we’ve only just prepared a blog on British Sandwich Week) however BBQ season is important because it represents everything that is good about the UK summer – when we’re lucky enough to have one, of course.

However if you, like the majority of the UK population, associate BBQs with sausages, burgers and steaks, then it’s time for a rethink.

Why?

Because barbequed fish, if cooked properly, is delicious. And it’s a healthier alternative, too. Whilst we’re predominantly known for our Scottish smoked salmon, we also offer fresh salmon fillets, plaice fillets, skate wings, sea bream fillets and swordfish steaks. Of course, if you can’t quite grasp the concept of a BBQ without red meat, then our Scotch Beet Ribeye and Fillet is outstanding, too.

To get you prepared for the long-awaited BBQ season – if you’re not already cooking up, that is – we’ve compiled a simple ‘how to’ guide to make sure you get the fullest flavour from your fresh fish this summer.

  1. Make sure you’re grill is as clean as possible to prevent sticking – simply get the grill as hot as possible and scrape off the excess with a strong grill brush

 

  1. Use a high heat so that you don’t leave most of the fish on the grill. You really want the heat to be high enough for it to sear the fish as it hits the grill

 

  1. Try and use thick fish fillets – John Ross Jr’s salmon fillets are ideal – as they’re thicker, meatier and less delicate, making it harder to overcook

 

  1. ALWAYS cover your fish with a layer of oil – again, this helps to prevent sticking

 

  1. A general rule of thumb is that for every inch of thickness, try and cook for between 8 – 10 minutes

 

  1. Don’t fear the foil. For thinner, more delicate, fish, protect it during the cooking process with a foil pocket. You can even use this ‘envelope’ to hold herbs and spices, too. And it keeps your grill clean.

 

What are your BBQ plans this summer? And do you have any techniques – and recipes – you’d like to share? Let us know via our Facebook Page or our Twitter handle, @JRJsmokedsalmon.

 

You can’t make a smoked salmon omelette without breaking eggs

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Smoked salmon omlettes: easy to make, healthy and really tasty.
Smoked salmon omlettes: easy to make, healthy and really tasty.

 

Kale, the vitamin-rich and supremely healthy vegetable, has been featuring quite heavily in conversations of late, which is why a smoked salmon and kale soufflé omelette recipe that we recently discovered online caught our eye.

And inadvertently, it became the inspiration for this blog.

No, not a blog on kale, but a blog on our favourite three smoked salmon omelette recipes as selected by three member of the John Ross Jr team.

And whilst smoked salmon, in our opinion, is best served uncooked, there’s no denying that its inclusion as an ingredient in a hot dish can, well, make the dish. And omelettes are no exception.

So, first up, is the smoked salmon and cream cheese omelette, which proves that you can take the cream cheese and smoked salmon out of the sandwich, but you can’t take it out of the hearts and minds of foodies who absolutely love this traditional combination.

 

Smoked salmon and cream cheese omelette

Serves 2

Whether it’s for breakfast, lunch or dinner, this omelette is a smoked salmon winner.

Ingredients

  • 3 eggs (large)
  • A small knob of butter
  • 90g cream cheese
  • 150g of John Ross Jr’s Traditional Smoked Salmon (we recommend the 200g pack)
  • A small handful of chives (chopped)

Method

Use two egg whites and beat them until foamy and airy. Then crack the third egg and, using both the egg and the yolk, mix with the remaining two yolks. Fold in the whites of the two eggs. Once mixed, pour the mixture into a hot (and buttered) pan and cook until your preferred texture.

Take off the heat, place on a plate and spoon on the cream cheese before layering on the smoked salmon on one half of the omelette. Sprinkle the chives on top before folding and serving.

Smoked salmon and courgette omelette

Serves 2

You can always rely on Delicious magazine to provide tasty and easy to make recipes. We’ve taken theirs and made it our own using our Tea Smoked Salmon with Lapsang Souchong Tea.

Ingredients

  • 4 eggs (large)
  • 1 courgette (grated)
  • A small knob of butter
  • 100g John Ross Jr Tea Smoked Salmon (chopped into 1 inch squares)
  • Small handful of fresh chives (chopped)

Method

Beat the eggs together and add 75 per cent of the chopped chives. Heat a pan and add the butter before pouring in the egg mixture, ensuring that it’s evenly spread. After a couple of minutes add the courgette. When it’s starting to set add the Tea Smoked Salmon pieces. When it’s to your preferred texture, fold and place on a plate to serve. Repeat the process with the remaining mixture/ingredients. When both are ready, use the remaining chives to garnish each plate.

 

Smoked salmon and goats cheese omelette

Serves 2

This is a case of saving the best until last – and this omelette really is a cut above.

Ingredients

  • 3 eggs
  • Small handful of flat-leaf parsley (shredded)
  • Pinch of salt
  • Pinch of black pepper
  • A knob of butter (large)
  • 100g Traditional Smoked Salmon
  • 40g British goat’s cheese (crumbled or chopped into small pieces)

Mix the eggs in a bowl. Add the parsley to the mixture. Pour in the mixture to a large pan and leave to cook. When setting, add the cheese and just before it’s cooked to your preferred texture add the smoked salmon slices on one half of the omelette. Then fold, take out of the pan, cut into two and place each half on a separate plate.

We love omelettes. Do you? If so, share your favourite recipe with us via our Facebook Page or Tweet them to @JRJsmokedsalmon.

It’s (smoked salmon sushi) party time!

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As easy as 1, 2, 3: John Ross Jr demonstrates how easy it is to make sushi at home with these three recipes
As easy as 1, 2, 3: John Ross Jr demonstrates how easy it is to make sushi at home with these three recipes

 

We recently reviewed our blogs and not only were we genuinely surprised by the amount we’ve posted over the last couple of years, but also by the fact that there was something missing; something so obvious that we feel as though we’ve let fellow lovers of smoked salmon down.

 

We’ve covered Christmas parties, we’ve made countless references to entertaining (at lunch, dinner and even breakfast!) however there has been no reference made to what is one of our favourite dishes – and its relationship to smoked salmon… sushi (except for our Halloween blog, but that doesn’t count).

 

Yes, sushi (or Japanese dining) has become a firm favourite amongst the western world and as one of the key ingredients is, more often than not, smoked salmon, it’s probably about time that we gave it some real attention.

 

So, here are three of our favourite smoked salmon sushi recipes. And whether you’re entertaining or simply want a night in enjoying a taste of the orient, we’re confident that you’re going to like these easy to make and tasty dishes.

 

Easy smoked salmon sushi

 

This really couldn’t be any easier. And whilst it only consists of rice and smoked salmon, it’s perfect for large parties where you have lots to make – but little time.

 

Serves 12 (32 pieces)

 

600g sushi rice

8 tablespoons of rice wine vinegar

2 tablespoons caster sugar

400g John Ross Jr smoked salmon (we recommend you buy our 454g pack)

 

Method

 

Bring the rice to the boil and cook for around 5 minutes. Turn off the heat and place a lid over the pan and leave for around 15 minutes. Heat the rice wine vinegar with the sugar and a pinch of salt. Once dissolved, drain the rice and place it in a bowl before adding the vinegar solution. Once cool, place the rice in a large – and shallow – tin (such as a roasting tin) and mould it so that the rice is level and covers the space of the tin. Use two if required. Note: the rice will be very sticky.

 

Then take the John Ross Jr smoked salmon and lay it on top so that all the rice is covered.

 

Then, when ready to serve (or before if you want to get everything ready in advance), simply take a sharp knife and cut the rice/smoked salmon combination into approximately 32 rectangles.

 

Arrange on a dish, serve and enjoy.

 

Smoked salmon and avocado sushi

 

This one is still simple – but more fun – to prepare. And given how it has more ingredients it’s a much more interesting dish, too.

 

Serves 12 (32 pieces)

 

300g sushi rice

2 tablespoons rice wine vinegar

1 tablespoon caster sugar

200g John Ross Jr smoked salmon

1 large avocado

1 bunch of chives

4 sheets of sushi (Nori) seaweed

Soy sauce and wasabi (to serve)

 

Method

 

Prepare the rice using the same method as the previous recipe.

 

Whilst the rice is cooking slice the avocado and lie out the four sheets of seaweed on a plate or board. Once the rice is cool, divide it across the four sheets. Divide the smoked salmon and lay it over the rice and then do the same with the chives. Lastly, lay the avocado in the centre before taking one edge of the seaweed and roll it up. If you’re serving immediately then cut into sections big enough to allow you to get 32 pieces. If you’re waiting until later, then simply wrap in Clingfilm without cutting it and place in the fridge.

 

Smoked salmon sushi roll

 

Slightly more advanced, in as much as we’re now rolling the roll in seaweed AND smoked salmon. But when it comes to presentation then this dish is guaranteed to impress.

 

300g sushi rice

6 tablespoons rice wine vinegar

6 sheets of seaweed

1 avocado (sliced)

1 cucumber (sliced into thin strips)

400g John Ross Jr smoked salmon (we recommend you buy our 454g pack)

2-3 tablespoons wasabi

 

Method

 

Again, cook the rice as previously instructed.

 

Then lay a sheet of seaweed on a plate, board or sushi mat before placing some of the rice onto the sheet and spreading (as delicately as you can) so that the rice covers the seaweed.

 

Then place the salmon, avocado and cucumber on top of the rice, lift the edge and roll it tight. Now you have a roll similar to our second recipe. Now you need to create that standout factor, which you do by laying out the remaining smoked salmon slices side by side so that the entire space is as wide as the length of the roll. Then, place the sushi roll on the layers of smoked salmon and roll it once more, being careful to keep the smoked salmon slices in line so that they all roll at the same time.

 

Slice into pieces and serve.

 

What’s your favourite sushi dish? And do you have any recipes you’d like to share with us? If so, share them with us via our Facebook Page or Tweet them to @JRJsmokedsalmon.

A slice of the smoked salmon pie

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John Ross Jr celebrates Pie Week with its own choice of smoked salmon pie recipes
John Ross Jr celebrates Pie Week with its own choice of smoked salmon pie recipes

 

Our blog has touched on a number of typically British ‘things’ over the years. From picnics and Wimbledon through to traditionally British foods and recipes, we’ve aimed to celebrate a selection of those things that make us proud to be, well, British.

 

However one element that we have NEVER touched on is up there as being as British as it gets – the pie.

 

And with British Pie Week around the corner (7 – 13 March) we thought it wouldn’t do any harm to celebrate the humble pie by making it less humble. And the best way of doing this, we felt, was to give it the John Ross Jr treatment.

 

So, for those looking for a pie with a twist, then this smoked salmon pie recipe will not disappoint, not only in terms of flavour but also down to the fact that it can be made the night before for ease.

 

We’ve also put our recently launched product, the Cajun Pulled Salmon (salmon that has been slowly kiln roasted before being pulled off the fillet and marinated in mild Cajun spices), to the test here and it certainly works, combining traditional smoked salmon flavours with the more adventurous tones of the Cajun spices.

 

Pulled Salmon pie

 

Serves 6

 

Ingredients

 

  • Three packs of John Ross Jr’s Pulled Salmon with Cajun Spices
  • 600g of puff pastry
  • 450ml fish stock
  • 175g short grain rice
  • 75g chopped dill
  • 60g salted butter
  • 1 egg yolk beaten together with a dash of milk
  • 1 teaspoon of ground nutmeg
  • Black pepper
  • Salad to serve with the pie
  • Pinch of salt
  • 1 tablespoon fresh lemon juice
  • 150g baby spinach leaves
  • Two hard boiled eggs

 

Bring the stock to the boil before adding the rice and salt and cooking until ready.

 

In a separate pan, melt the butter and add the lemon juice. Once mixed, add the cooked rice. Lightly wilt the spinach in another pan with butter until you have a cooked spinach texture. Then chop both eggs, mix with the spinach, rice, chopped dill and pepper.

 

Roll out the pastry into a large rectangular shape approx. 40cm x 30cm and cut in two in the middle so that you have two squares of equal size. Take the first square, lay it on a greased tray and spoon out the rice mixture on top of it. On top of that, lay the Pulled Salmon with Cajun Spices in flakes (the product is already flaked, however you may want to break it down into smaller pieces). Brush the edges of the pastry with the egg yolk mixture before taking the second pastry square and placing it on top to seal the pie.

 

Brush the whole pie with the egg yolk mixture, sprinkle with the nutmeg and prick it with a fork before placing in a pre-heated oven, at 220 degrees Celsius, and cooking for 25 minutes.

 

Will you be cooking a pie for British Pie Week? If so, we want to hear about it. Send in your pie pics via our Facebook Page or Tweet them to @JRJsmokedsalmon.

Smoked salmon for mum this Mother’s Day?

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Make mum breakfast in bed this Mother's Day using John Ross Jr's smoked salmon breakfast recipe.
Make mum breakfast in bed this Mother’s Day using John Ross Jr’s smoked salmon breakfast recipe.

Mother’s Day doesn’t have to be an extravagant affair. In fact, most mums will tell you that it’s the small gestures that count, which is why we’ve created the perfect Mother’s Day menu – and a full three courses, no less.

 

Now, we’re not suggesting – or recommending – that you do all three. Even the most dedicated of sons and daughters may find that a bridge too far, however if you have the opportunity to do one, then we’ve provided you with three tasty options to choose from.

 

We would be very surprised (and flattered) if anyone below 18 years of age is reading this – but dads, those who are responsible for making sure Mother’s Day morning goes smoothly and that mum feels suitably indulged – are a different matter.

 

So, to all the dads out there, the breakfast option is for you.

 

Breakfast

 

We’ve said it before and we’ll say it again, Jamie Oliver never fails to amaze and his Irish Potato Cakes with Smoked Salmon recipe does not disappoint. Yes, it’s a bit more ‘involved’ than other breakfast recipes out there but as you’re in control, dad, we’re confident that it’s achievable – even if it is before 9am.

 

Serves 2

 

Ingredients

 

200g John Ross Jr Traditional Smoked Salmon (from Waitrose or via our shopping page)

40g plain flour

125g boiled or baked potatoes

1 large free-range egg

¼ bunch of chives, chopped

1 teaspoon of horseradish sauce

2 tablespoons crème fraîche

½ lemon

Olive oil (on hand)

Half a handful of watercress

 

How it’s done

 

Mash the potatoes. Beat the egg yolk then add, with the chopped chives, to the potatoes along with the plain flour and mix. Knead until ‘douhgy’ and then, on a floured worktop, roll out to between ½ cm and ¾ think.

 

Divide the rolled potato mixture into two sections and chill (that’s the mixture, not you).

 

Mix together the horseradish, crème fraîche, a big squeeze of the fresh lemon juice, pepper, a small glug of olive oil and a pinch of salt (if required).

 

Heat a frying pan (or griddle if you have one) and, once hot, cook the two cakes for between three and five minutes – or until cooked through.

 

Serve with John Ross Jr smoked salmon, the dressing you’ve made and garnish with the watercress.

 

Lunch

 

Now for the the ‘grown-ups’. If you’re hosting mum, or even cooking at her place, then this smoked salmon quiche is tasty, yet not too tricky. Even if you’re not serving eight people, which this recipe caters for, there will be plenty left over for mum to enjoy the following day.

 

Ingredients

 

200g John Ross Jr Traditional Smoked Salmon (chopped)

100g smoked bacon, cooked and chopped

100g cooked potatoes (cubed)

180ml crème fraîche

3 x eggs

1 x tablespoon chopped, fresh dill

1 x tablespoon grated nutmeg

salt and pepper (to taste)

Salad (of your choice) to serve

1 egg (beaten)

225g short crust pastry

 

How it’s done

 

Preheat the oven to 180 degrees Celsius. Roll out the pastry so that it fits in a 10-inch loose-bottomed tin. Grease the pastry tin and line it with the rolled pastry. Cook for approx. 20 minutes then remove from the oven before brushing the pastry with the beaten egg. Cook again until Golden brown and then take out.

 

Spread the smoked salmon, potatoes and cooked bacon around the base of the pastry so that the area’s covered. Then beat the eggs, dill, crème fraîche and nutmeg until evenly mixed before pouring over the pastry and its contents. Cook for around half an hour before taking out leaving to cool. Once cool enough, serve with a slice of lemon and the salad.

 

Dinner

 

This final dish is simply superb. Unlike the other two, it requires fresh salmon and smoked salmon. And, whilst the Spanish only celebrate Mother’s Day in May, this baked salmon with chorizo rice recipe provides what is arguably the country’s most well known flavour.
Serves 4

 

Ingredients

 

John Ross Jr’s fresh salmon fillet (whilst we don’t offer individual pieces, our side will cover this dish and leave you with the same amount for another day)

200g John Ross Jr Traditional Smoked Salmon

100g chorizo

1 x onion (finely chopped)

2 x garlic cloves (finely chopped)

200g risotto rice

4 x plum tomatoes, chopped

50g salted butter

1 x tablespoon of parsley, chopped

500ml good quality chicken stock

1 x lemon

Salt and pepper (to taste)

 

How it’s done

 

Preheat an oven to 180 degrees Celsius.

 

Then, in a frying pan, fry the chorizo until crisp. Once cooked, set aside. In the oil generated by the chorizo, fry the onion and garlic until soft.

 

Add the chorizo, onion, rice, garlic, tomatoes, butter and chopped parsley to a casserole dish, making sure that it’s well oiled in order to avoid any burning/sticking. Pour in the chicken stock, place the lid on top and stick in the oven. Check after about 20 minutes and if the rice is cooked, then it’s ready.
Take the four fillets (or however many you’ve chopped from the fillet) and wrap with the slices of smoked salmon. In the same oven, roast the salmon for about 20 minutes so that it coincides with the cooking of the rice. Then, serve up the rice on each plate and carefully place a fillet on each portion.

 

Regardless of the recipes you choose, mum will love it. All that remains for us to say is have a wonderful day.

 

What are you up to for Mother’s Day? If it involves food then we’d love to hear about it via our Facebook Page or you can Tweet us at @JRJsmokedsalmon.

Last minute Valentine’s Day meal

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John Ross Jr's smoked salmon hearts - ideal for that perfect Valentine's Day meal
John Ross Jr’s smoked salmon hearts – ideal for that perfect Valentine’s Day meal

 

 

National (and international) awareness days are like buses. For example, Pancake Day isn’t even over and we’re already looking ahead to Valentine’s Day which, for many, is that one time of the year when couples cannot avoid the urge to be romantic.

 

The BIG decision, then, is whether you’re eating out or eating in. If you’re eating out then this will be of little use to you. If, on the other hand, you’re thinking of staying at home for a night of wining and dining then read on.

 

Making that perfect meal for your partner, particularly on a night where your culinary skills are going to be in the spotlight, is crucial for two reasons: a) you want them to enjoy it and be suitably impressed, and b) it needs to be simple enough so that you’re not spending all night in the kitchen.

 

And this is why we’ve come up with the perfect last minute, easy to prepare and suitably impressive Valentine’s Day menu for two.

 

To start

 

Traditional Smoked Salmon with Tiger Prawns with a horseradish cream and lime finish

 

Even the title sounds impressive – and the dish itself doesn’t disappoint. And, with a preparation time of less than 20 minutes it really couldn’t be any easier.

 

Ingredients

100g John Ross Jr’s Traditional Smoked Salmon

8 – 12 king prawns (cooked)

1 tablespoon crème fraiche

½ tablespoon horseradish

1 lime (juice and zest, stores separately)

1 teaspoon maple syrup

Handful of salad

2 tablespoons of olive oil

 

Method

In a bowl mix the horseradish and crème fraiche. Add seasoning to taste. In a separate bowl mix the lime juice, zest, maple syrup and oil. Take the smoked salmon and lay it on two plates before placing half the prawns on top. Follow up with a dollop of horseradish cream, add the salad and drizzle over the dressing.

 

For main

 

Ribeye Steak with handcut chips

 

Steak, when cooked well, can win over the heart of almost anyone. It’s a no nonsense meal with a universal appeal, which is why we think you’ll like this.

 

Ingredients

 

2 generous ribeye steaks, season with sea salt and cracked black pepper

50g salted butter

1 lemon (juice and zest)

Olive oil

2 handfuls of salad (mixed)

425g Maris Piper potatoes, chopped into chunky chips

1-2 garlic cloves (crushed)

Small bunch of parsley (chopped)

 

Slightly soften the butter before mashing in the chopped parsley. Add a dash of lemon juice and season to taste. Take the chips and place on a baking tray before tossing with two tablespoons of olive oil and the crushed garlic. Cook for approximately 30 minutes until golden.

 

For the steak, add two tablespoons of olive oil in a frying pan. When really hot, add the steaks and fry for three minutes on each side (or slightly more if you’ve gone for a very generous steak!). Once cooked, place each steak on a serving plate for one minute prior to serving, add a dollop of the parsley butter on each steak, plate the chips, add the salad and enjoy.

 

For dessert

 

Caribbean Creams

 

Thanks to Nigella for this delicious recipe and for providing a taste of the Caribbean when February in the UK is likely to be anything but tropical. Click here to view the recipe and remember to half the ingredients as Nigella’s recipe is based on four people.

 

And, if you’re looking for something even more straightforward, then our smoked salmon hearts are guaranteed to put a smile on your partner’s face. All you need is enough smoked salmon for two, cream cheese, bread, chives and a heart-shaped cookie cutter. Simply spread two slices of bread with cream cheese, lay the smoked salmon on top, cut out the heart shape with the cookie cutter and garnish with chives.

 

Let us know if this has been of use – or if you’ve even used the entire three-course meal suggestion – via our Facebook Page.

 

Fun, festivities and fine food

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Now, if that headline isn’t enough to make you read on then we don’t know what will. After all, what out of those three categories is not to like?

The good news is that for this month, visitors to the UK’s capital will be able to enjoy all three, at the same time and in abundance. Why? Because the London Restaurant Festival is taking place from 1 – 31st October.

The event, which promises to be a ‘citywide celebration of eating out’, has been created to raise the profile of eating establishments throughout the city that are involved in – and have been acknowledged for – keeping foodies happy.

From Michelin-starred mavericks through to local bistros, the festival wants October to be a passport to London’s finest cooking – and let’s face it, in a city that boasts 8.63 million people, there’s plenty of choice.

Now, while we’re huge advocates of what London Restaurant Festival is doing, there seems to be so much going on – from events, tastings and even film – that it’s hard to know where to start: a bit like a menu where you like the sound of every dish (to use a food analogy).

So, to make it simpler, we thought we’d help save you time by giving you access to the restaurants that are participating in – and offering deals as part of – this year’s festival. Not only that, but we’ve also shortlisted our favourites, too.

Oh, and if you do take advantage of the deals and visit any of our favourites, then don’t be surprised if you see – and taste – a familiar brand of smoked salmon.

John Ross Jr’s top 5 London Restaurant Festival contenders

 

  1. The Goring Hotel

 

The hotel’s fantastic restaurant, headed up by Shay Cooper, has just been awarded a Michelin Star. Needless to say its blend of British classics and modern dishes is good. Very good.

 

  1. Babylon at The Roof Gardens

 

Only 100 feet up from the hustle and bustle of Kensington High Street lies what has become one of London’s most impressive restaurants. And it’s not only the food that’s great but the views across London are quite something, too.

 

  1. Outlaw’s Restaurant at The Capital Hotel

 

Outlaw’s Restaurant (headed up by renowned chef Nathan Outlaw) at The Capital Hotel is Michelin Starred and once you’ve had a meal there, you’ll understand why. With a range of stunning dishes created using British-caught fish, this one is close to our hearts.

 

  1. Indigo, One Aldwych

 

Similar to Outlaw’s Restaurant, Indigo has carved a reputation for using seasonal ingredients sourced from the British Isles. A great restaurant in a great part of London.

 Indigo, One Aldwych

  1. Winter Garden at The Landmark

 

This restaurant’s award-winning afternoon teas aren’t the only things that stand out at this notable London eatery. From its prestigious location to its ambitious dishes, Winter Garden is one to put on your list for this month.

 

And for those of you who would like to explore your options, take advantage of the deals and book a table, then you can do it here.