Thursday 12 November 2009

English's Christmas Menu

Hi All,
Just a reminder that our Christmas Menu is available all day every day from Thursday 26th November. Dishes maybe taken on an individual basis.
English’s Christmas Menu 2009

£29.95


Bread and pate

Starters

Black mussel and creamed parsnip soup, Sussex blue cheese crostini

Seared fillet of red mullet, marinated salad of shredded carrot and coriander, saffron and aioli mayonnaise

Pan fried king scallops with black pudding and fresh figs, clear honey and organic yoghourt dressing

Slices of cured tuna loin and pecorino cheese, rocket leaves dressed with roasted red pepper and lime olive oil

Slices of chilled gala melon, prosciutto and deep water peeled prawns, lemon and dill crème fraiche

Mains

Whole grilled lemon sole, oyster mushroom and sorrel cream, buttered new potatoes

Pan fried fillets of red snapper glazed with back olive and basil butter, sauté potatoes

Roasted fillet of salmon with olive oil and mint crushed new potatoes,caviar tapenade

Seared swordfish steak, thyme infused creamed potatoes, port shallot jus

Medallions of Scottish fillet steak flamed in brandy, garlic,mushroom and tarragon
cream, sliced new potatoes

Roasted butternut squash, sun dried tomato and parmesan risotto

All main dishes are served with seasonal vegetables

Puddings

Traditional Christmas pudding, brandy sauce

Selection of fine sussex cheeses

Rich dark chocolate mousse Chantilly cream

Coffee and mints

£29.95 per person inclusive of service

Thursday 22 October 2009

Controversial Fish2Fork Web Review

Hi All,

Just to say our growing commitment to using sensitively farmed and caught fish and shellfish has been noticed by the new conservation promoting restaurant review website http://www.fish2fork.com/.
We are very pleased to have been awarded 1 BLUE WHALE, which reflects our endevours to use sensitively farmed species, fish caught in areas of ample stocks and avoiding the most endagered species where possible.

What they say about us
"A seafood restaurant that has stood the test of time and is now coming to grips with the realities of sourcing fish sustainably. The salmon is organic from Loch Duart, the cod is Icelandic when possible, Dover sole and plaice come from recognised Channel fisheries and the seabass and sea bream are farmed. The restaurant admits to serving halibut occasionally as well as tiger prawns and have lost some marks as a result but English's is clearly putting in the hours in getting it right."

You can all be assured of our continuing efforts in this regard,

see you all soon

Nick

Friday 16 October 2009

Recipe to try at Home

Hi All
Pete (chef here)


Thought it was time to say hello to all our customers new and regulars.
And to pass on a few tips that may come in useful for you when cooking at home,
as I always look for new ideas and inspiration from other chefs and family to delight everyone’s taste buds.
Here is a dish you could try at home that will keep everyone happy

A particular favourite fish of mine Black Bream which is filling and served with just a few buttered parsley Jersey Royals and some wok-fried Bok-Choy with a splash of teriyaki will satisfy anyone’s appetite!!

Your gunna need for 2

2 x 400/600grm Each Black Bream Gutted and Scaled
2 x handfuls of Jersey Royals Washed
6 x medium Bok-Choy Washed
50grms Salted Butter
4 x Tablespoons of Olive Oil
3 x Tablespoons of Teriyaki Sauce
For the Method
Wash the fish inside and out place on a chopping board and lightly score 3/4 times making sure you don’t cut into the fish just the skin. Place on an oven proof tray season with salt and pepper and drizzle half the olive oil over the fish, place in a hot oven 180/200 for 14 to 16 minutes.
At the same time boil the Jersey Royals, when cooked push a sharp knife through one, if the potato falls off its ready. Drain potatoes off and place back in the warm pan and add the butter and parsley and toss together.
While the potatoes are cooking drop the Bok-Choy in boiling water for 30 seconds and drain off.
The fish will be ready at this time so place the fish on a plate with the Jersey Royals, then heat the wok up with the rest of the olive oil and carefully drop in the Bok-Choy toss a few times and add the Teriyaki Sauce, place on the plate and drizzle remaining sauce over Bok-Choy and fish, serve immediately!

Dinner for 2…Delish!!!

Thursday 15 October 2009

Two Course Menu @ £14.95

Hi All,

Would like to draw your attention to our new two course menu. Remeber available all day every day.


English’s two course set menu
£14.95

To start your meal
Creamed chickpea, cumin and coriander soup, finished with peeled deep-water prawns
or
Wok-fried squid strips with wild mushrooms, ginger and courgette, served with rocket tossed
in a dark soy sauce dressing
or
Fine slices of smoked halibut on baby leaf salad, served with a cool mint and saffron crème fraiche

Main courses
Oven roasted whole locally caught black bream served with a celeriac & lemon puree and thyme jus
or
Pan-fried salmon fillet with spinach, gratin dauphinois and green peppercorn parsley cream
or
Cod parmesan and olive oil fishcakes served on French beans, wrapped in Provençale sauce

Friday 9 October 2009

Christmas @ English's 2009

Hi All,

I'm pleased to announce our menu for the festive period. Once again Chef Peter has produced a delicious selection of dishes;

Start the meal with bread, smoked mackerel pate and butter before choosing your next three courses. At £29.95 I'm sure you'll agree it makes for fantastic value.

The menu is available all day every day along side our usual a la carte and £14.95 two course menus.

Group bookings are very welcome.

Click thje title of this post to view the menu.

Recipe from Chef Peter

Hi All,

Head Chef, Peter Bohannon's recipe for Dover Sole, if you want to try it at home

Lightly Poached Paupiette of Dover Sole
With Classic Hollandaise Sauce
Served with warm Marsh Samphire and Caper Salad


Hollandaise Sauce

4 peppercorns
2 tablespoons malt vinegar
1 bay leaf
4 fresh egg yolks
2 tablespoons pasteurised egg yolks
500 g clarified butter
Half a lemon
Good pinch of cayenne pepper
Good pinch of salt

Method

Put peppercorns, vinegar and bay leaf in sauce pan and reduce by 2 thirds
Put all egg yolks into a liquidizer and turn on for a minute
Pour in reduction
Then slowly pour in clarified butter
Finish the sauce with a squeeze of the lemon, cayenne pepper and salt

Making the sauce this way will give you a very good consistency and take a lot of the hard work of whisking out of the sauce. You can now set aside covered in a warm place ready for serving and continue with the rest of the dish.

Poached Paupiette of Dover sole

1 14/16oz Dover Sole skinned both sides
4 cocktail sticks

Method

To fillet the Sole find the back bone just behind head and run the knife from head to tail on one side of the back bone gently pulling the fillet to one side exposing the back bone. Then with the knife touching rib bones run the knife head to tail easing the fillet away from the fish. Repeat this on the other side of the back bone, you will end up with 2 fillets, turn the fish over and repeat. Roll each fillet up and hold together with a cocktail stick in each fillet, this will stop the fillet from unfolding when poaching. Place the fillets in simmering water just covering the fillets, do not allow the water to boil as this will over cook the fillets and will make the fish tough when eating. Cook for 4 to 6 mins depending on the thickness of the fillets. Lift out of the water into a strainer and allow excess water to drain off.

Samphire and Caper Salad

250 g Marsh Samphire
1oz Capers
4 sprigs curly parsley chopped
50 g unsalted butter
100 ml white wine

Method

Wash Samphire and allow to drain.
Rinse Capers and allow to drain
Drop Samphire into boiling water for 1 minute, lift out and drain excess water.
With half of the butter pan fry the capers briefly then add the white wine this will reduce quickly, once half has gone add samphire the rest of the butter and chopped parsley, toss lightly for 30 seconds.

The dish is now ready to assemble, place 3 quenelles of the hollandaise sauce around the plate and quickly run a spoon through it, place each fillet of the Dover sole next to the hollandaise sauce towards the centre of the plate, and finally place the samphire and caper salad in the centre of the plate spooning over the sauce from the pan it was cooked in. Dish is now ready to eat and enjoy!!

Thursday 9 April 2009

Welcome

Welcome to English's new blog.


In this space I aim to give you a window into the day to day life of one of Brighton's most established restaurants. You'll get to know our colourful team, Chef Peter, Jonathan & Antonio (managers) our propriator SLJ (whose family has owned this restaurant since 1945) as well as myself.

As well as shamelessly plugging our business you will be able to pick up delicious recipes, useful tips on preparation and cooking as well as tips on seasonality and what's hot in the market. In addition I'll be posting the odd photo or two.


Nick