Published: 30 June, 2011
by CLARE LATIMER

The question I am asked most is what is the difference in food between the choices of the Conservatives and the Labour MPs?

In the 1980s I cooked entirely for the Tories and in fact most of the cabinet, I think catering everywhere except the MoD. Then when Tony Blair came into power, I switched to Labour. Now I seem to cook for a few Conservatives but mainly Labour MPs or Labour supporters. 

Here are two of the most popular dishes that have been chosen this summer for their parties.

Salmon platter

We have served this dish for years and only tweak the ingredients but it is always a huge success and fail-proof. You can, of course, change a few ingredients such as altering the choice of cheeses and perhaps the leaves.

Ingredients

Serves 12

12 quail eggs

900g salmon fillet, cooked

Salt and freshly ground black pepper

225g mange tout, topped and tailed

225g French beans, topped and tailed

1 bunch asparagus,

1 curly endive, washed and spun dry

225g St Andre cheese, or similar, cut into 2.5cm cubes

225g ripe cherry tomatoes, stalks removed

125g pine nuts, toasted

French dressing.

Method

Put the quail eggs in cold water, bring to the boil and cook for one minute, then run under cold water. 

When cold, peel carefully and halve. Flake the salmon into a bowl, removing any bones, then season with salt and pepper.

Plunge the mange tout and beans into salted boiling water for two minutes and drain and cool with cold running water. 

Take each spear of asparagus and snap it near the base – it will break at the first tender piece that is edible. Discard the base ends. Now plunge into boiled salted water for two minutes and then drain and rinse in cold water. 

To make up the salad tear up the curly endive into easy-eat size pieces and arrange on a large serving platter. 

Arrange the salmon, mange tout, beans, asparagus and cheese on the endive and very lightly toss. 

Put the quail eggs and cherry tomatoes round the edge, then sprinkle over the pine nuts. Just before serving, pour over your chosen French dressing.

Prawn and almond roulade

This recipe was hugely popular in the 80s but with the current fad for all things retro, it has reared its head again 

and although strange, it really does work and is very tasty.

It’s well worth the re-wind!

Ingredients

Serves 8

175g ground almonds

1 tbsp self-raising flour

4 free-range eggs, separated

1 tbsp soft light brown sugar

225g prawns, cooked and shelled

¼ British cucumber, peeled and finely chopped

¼ red pepper, seeded, cored and finely chopped

½ stick celery, strings removed and finely chopped

4 tbsp mayonnaise

Salt and freshly ground black pepper

Little fresh grated parmesan

Method

Preheat the oven to 180C / 350F / Gas 4. Line a baking tin or grill pan 35cm x 28cm with greaseproof paper bringing it up the sides.  

Mix the ground almonds with the flour in a bowl. 

Put the egg yolks and sugar in a bowl and whisk on high, adding three tbsp boiling water.

Whisk until light and fluffy. Fold in the almond mixture. Whisk the egg whites in a dry bowl until stiff, then fold into the mixture. 

Pour into the lined tin and bake until set but not browning. 

Remove from the tin and leave to cool on the paper. Mix the prawns, cucumber, red pepper, celery and mayonnaise in a bowl and then season with the salt and pepper. 

Place a clean piece of greaseproof paper on the work surface and sprinkle with the parmesan. 

Tip the roulade on to the clean paper, then peel off the old paper and discard. 

Spread over the filling right to the edges and roll up, holding the two long ends. Place the roulade on a serving dish and when ready to serve, slice like a Swiss roll. 

Serve chilled.