Thursday 17 March 2011

Roasted Pheasant, braised red cabbage, goose fat roasties, red wine gravy



MAIN COURSE


to serve 4






Roasted Pheasant;

2 Pheasants
Slat & Pepper
Oil for frying

Method;
1. Ask your butcher to split your pheasants and prepare for roasting
2. Season the pheasant with salt and pepper
3. Seal of the meat by placing in a hot pan, skin side down with a little oil until it browns
4. Transfer to oven , skin side down and cook for 10 minutes @ 200C
5. Turn pheasant skin side up and roast for a further 7 minutes
6. Set aside to rest in a warm place

Gravy;

1 pint Dark Chicken Stock
250 ml red wine
Seasoning to taste

Method;
1. Take the pan that you used to seal and cook the pheasant
2. Place on stove with a medium heat
3. Pour in stock and stir continuosly to melt all the caramelisation form the bottom of the pan
4. Pour in red wine and reduce over a high heat until desired consistency

Goose Fat Roasties;

6-8 Potatoes
150ml Goose fat
Salt

1. Peel potatoes and into desired size
2. Place potatoes in cold salted water and bring to the boil
3. Simmer for 5 mins
4. Strain potatoes and return to the pan
5. Allow the potatoes to sit uncovered for 5 mins until they stop steaming
6. Shake a little in the pan to break the edges of the potatoes
7. Heat the goose fat and toss the potatoes in it
8. Transfer to a roasting tray, do not crowd the tray
9. Roast @ 200C until crispy

Braised Red Cabbage;

1 Red Cabbage sliced
250 ml Red Wine
125 ml O.J.
100g Red Currant Jelly
Salt & pepper

1. Place all ingredients in a casserole dish with lid
2. Cook for 90 minutes at 180 C stirring occasionally until tender

Saturday 12 March 2011

NEWSFLASH!!!!!

English’s of Brighton is proud to announce that we have been awarded a score of 3(½) blue fish by the highly regarded ‘Fish 2 Fork’, one of the foremost reviewers of sustainability and ethicality of sea food restaurants worldwide.


“We are delighted to report that English’s has focused hard on its sourcing and sustainability and as a consequence has risen in our ratings from one Blue Fish to three Blue Fish.
It has a tightly-controlled sourcing policy which sees all of its seafood produce coming from named and certified fisheries. Its cod comes from Iceland, its Dover sole from the Eastern Channel and its squid, sprats and sardines from local boats. If the fish are not wild caught they come from certified farms.
The restaurant can be proud of both its history and the way it has come to terms with sustainability in the 21st century.”

Quoted from the website – for more information, please click on the titel of this update to view the website.

Saturday 5 March 2011

A new recipy for you to try


Now just look at what Chef has done for you.


Recipes to serve 4 people
STARTER
Smoked salmon flatbread, egg & parsley salad

Egg & Parsley Salad:

3 x Free Range Eggs
50g Flat Leaf Parsley
Olive oil
Salt & Pepper

Method;

1. Boil the eggs for 7 minutes
2. Cool the eggs under running cold water
3. Peel and coarsely chop the egg
4. Season with salt & pepper and a dash of olive oil
5. Stir in all the chopped parsley
6. Set aside in fridge
…………………………
Flatbread:

500g flour
1 t-spoon Salt
1 t-spoon Sugar
1.5 t-spoon Yeast
1.5 Cups Warmed Water
Olive oil
Garlic oil

Method;

1. Mix all the ingredients together
2. Beat on slow to medium setting on your food mixer for 5minutes
3. Transfer to fridge for minimum 1 hour to rest
4. Separate dough in balls (size as required) and stretch out by hand
5. Brush breads lightly with olive oil
6. Place on smoking hot griddle pan for a minute, until scored.
7. Turn breads over and repeat griddling
8. Place breads on tray in oven for 2 minutes on high heat.
9. Brush with garlic oil
10. Ready to serve
…………………………

200g Sliced Smoked Salmon (MSC Certified farmed salmon)

Assembly;
1. Place the smoked salmon over the warm flatbreads with egg & parsley salad on top
2. Drizzle with olive oil to taste