Last week, I ventured on a very exciting trip to London to attend an event hosted by Iceland. The purpose of the event was to unveil their new up and coming autumn collection and as a self-confessed foodie, I was more than intrigued to see what they had up their sleeves.
There was a whole host of bloggers attending, some who I’d previously met (always nice to see familiar faces at these events) and many who I hadn’t. It’s always so lovely to mingle and chat with bloggers in the industry over delicious food and drink and what a feast we were treated with.
Iceland’s talented chef, Niel Nugent had cooked up various dishes using products from the new range and given them some fine dining finesse at the luxurious Aveqia. It was so interesting to see frozen food cooked in such an interesting way and combined with so many different flavours – a real eye opener and inspired me to become more adventurous in my cooking when it comes frozen ingredients.
Some of the food that was served, I would have never have dreamed of putting together, but I guess that was the point of the event – to become savvy with Iceland’s frozen products and create beautiful dishes using good quality frozen ingredients in our own homes. The menu followed themes focused around new vegetable innovations, luxury fish, including rainbow trout and tuna, and the launch of Iceland’s new own label ice-cream.
We really were spoilt and the food just didn’t seem to end! Personal highlights for me included the tuna tartare, riced cauliflower with lemon fava cream, crab taco served with deep-fried avocado, pickled cucumber and mustard, red shrimp schnitzel and the Belgian blue steak with wild mushrooms and quinoa. Oh, and the desserts we just as good as the savoury offerings the millionaire tart and peanut butter ice cream had my name all over it.
Previously, I felt that there was a real stigma attached to cooking with frozen food, that it wasn’t as good as fresh. However, frozen foods are preserved from the very moment they are harvested and prepared until they are cooked to eat, meaning that they maintain that level of freshness and quality. I love having a well-stocked freezer of a wide range of ingredients, which I heavily rely on when cooking. Times are definitely changing and you can see when frozen food can look as good as this, it definitely has a place in the heart of every home.
Do you cook with frozen foods? What are staples in your freezer at home?
*Post commissioned by Iceland, but all opinions are my own.