A New Tradition

You can’t say I didn’t warn you – if you scroll down just a little you will see that I told you about the upcoming Sunday Roast menu – well, today was the first of what is clearly set to become a Brighton Tradition. Even if I say so myself, it was really rather good.

If you, like me, have been trying, and failing, to find an intimate restaurant that serves good quality piping hot traditional Sunday Lunch, I’m pleased to inform you YOUR SEARCH IS OVER.

ENGLISH’S of BRIGHTON
Traditional Sunday Lunch is here

As always, it is advisable to book a table, and if today is anything to go by I would strongly recommend it.

29-31 East Street Brighton BN1 1HL 01273 327980/328645
Email: book@englishs.co.uk Web: www.englishs.co.uk

Our Winter Set Menu

English’s
Winter set menu
(Available every day)

Starters
.
French onion soup

Sardine Caesar salad

Tiger prawns, garlic butter, new potatoes

Mains
.
Grilled Scottish salmon, duck fat roasted potato, salsa verde

Salt & pepper squid, homemade Tagliatelle, garlic & chilli

Smoked haddock & bacon arrancini, creamed leeks

Puddings
.
Warm apple pie, vanilla ice cream

Bread & butter pudding, marmalade ice cream

Selection of “Cloud 9” ice creams, orange & sesame tuille

Monday – Friday
2 courses £10.00; 3 courses £15.00
Saturday & Sunday
2 courses £14.95; 3 courses £19.95

This just in

Sunday Lunch

As of Sunday 9th January we will be doing Sunday from 12-6pm

2 courses £14.95 / £ courses £19.95

Menu

Cream of leek & potato soup, truffle & Parmesan croutons

Traditional prawn cocktail

Smoked salmon, chopped capers & shallots, grilled bread
--

Roast Highfields Farm Beef, Yorkshire pudding, gravy
All our award winning beef is sensitively reared at Highfields Farm Mayfield, Sussex and is aged for 28 days

½ roasted Sussex pheasant, homemade stuffing, gravy

Salmon en croûte, beurre blanc

All are served with a selection of seasonal vegetables, duck fat roasted potatoes and traditional condiments
--

Warm apple pie, vanilla ice cream

Bread & butter pudding, marmalade ice cream

Stilton with fresh figs braised in port

This is a sample menu and is subject to change

New Recipe

This is a lovely desert - just right for this freezing weather.

Dessert; Individual pear tart with praline ice cream

Ingredients;
1 x block Puff Pastry
2 x ripe pears
100g sugar
100g almonds
50g pine nuts
Vanilla Ice cream
1 x tsp Lemon Juice

1. Roll ou the pastry on a floured suface to ½ cm thickness
2. Cut around a saucer or side plate to get the base for the tart ( x 4 )
3. Bring the pears to boil in water with lemon juice
4. When at boiling point remove form the heat and leave to cool
5. Remove the skins from the partially cooked pears and cut in half
6. Core each half an slice thinly lengthways
7. Fan the pear slices onto each of the pastry discs
8. Bake at 200c for 15 mins or until golden on an oiled baking sheet

For the praline

1. Toast the nuts in a dry, hot pan and set aside on greaseproof paper
2. Add sugar to the pan and 100ml of water, cooking over a medium heat, allowing a caramel to form

TOP TIP – when making caramel resist the temptation to stir the sugar solution as it turns brown, just leave the pan until the golden brown caramel forms

3. Pour the caramel over the nuts on the paper and allow to cool and harden
4. when hard – buzz gently in the food processor until a breadcrumb texture is achieved
5. Sprinkle generously over the tub of ice cream before you roll up your scoops
6. Also sprinkle over the finished plate as a garnish

Breaking News

Thought I’d let you know about the newest addition to our oyster menu – the succulent, delicious Cornish Native Oyster.

Our Cornish Native Oysters are naturally harvested on the Port of Truro Oyster & Mussel Fishery. They are gathered by hand hauling traditional, small dredges onboard the Alf Smythers and oyster punts Badger & Peter Mayes. Then they are graded to perfection by eye, purified in an approved environment, packaged personally by the crew and delivered to us by reliable fish merchants to ensure the freshest possible, top quality product for you.

A New Recipe

Grilled fillets of line caught sea bass, sautéed ratte potatoes, curly kale and salsa verde

Main Course - serves 4

Ingredients;
4 x 150 / 180g line caught sea bass fillets,
1 x kg ratte potato (or similar new potato)
200g curly kale
50g soft butter
Olive oil for frying
Seasoning

Ingredients for the salsa verde

100g flat leaf parsley
50g basil
50g Mint
50g coriander
4 x anchovies
2 x clove of garlic
1 x tea spoon Dijon mustard
1 x tea spoon chopped capers
50 ml red wine vinegar
Juice of 1 lemon
100ml olive oil

Method;

Pre make the salsa verde by roughly chopping all the herbs
Blend (In food processor or by pestle and mortar) the anchovies, garlic & capers
Add the herbs and pulse the blender
add olive oil, Dijon mustard, lemon juice and red wine vinegar
Continue to blend until your desired consistency is reached
set aside or chill in fridge

Place the potatoes in a pan of slated water and bring to the boil
Simmer until the potatoes are cooked through
Drain, cool and slice the potatoes into 1cm discs

Ask the fishmonger to prepare the bass fillets by scaling and removing the pin bones
Smear both sides of each fillet with soft butter and season with salt and pepper
Place on a baking sheet skin side up and grill on a high heat until the skin starts to colour and blister, then place the tray on the bottom shelf of the grill to continue to cook for a further 2 – 3 minutes

Meanwhile, season and shallow fry on both sides, until the potatoes start to colour
Remove the core stem from the kale and add to the pan of potatoes
Toss the ingredients a couple of times until the kale is wilted

Place the potatoes and kale on the middle of the plate, place the fillet of bass on top, presenting the crispy skin
Spoon the salsa verde over the top and around the plate

December Deal

Just a quick note for my faithful followers – during December we will be giving you vouchers with your bill that entitle you to special discounts during January and February. There are only a limited amount of these vouchers available so don’t delay – book your table today ;-)

January Madness

The voucher entitles you to

£10 off your bill

when you spend £50.00
during January 2011.

- Terms and conditions apply

February Freebie

The voucher entitles you to a

Free Glass of
Carpene Malvolti Prosecco

with any main course ordered from our
a la carte menu during February 2011.

- Terms and conditions apply