Jersey Rock Oysters

All the Jersey oysters we offer are harvested from the Royal Bay of Grouville, on the east coast of Jersey. Here the oysters spend at least half the day exposed when the tide is out to "harden" them off. They are kept in this area for at least two weeks before being sent to the depuration plant in Sussex, to get them used to being out of the water and ensure only minimal stress levels during transport. This ensures that the oysters are both strong enough to stay strong during shipping, and also they are trained, so last much better when packed.

All the oysters are packed on their cupped shells, and are tightly strapped to help retain the water in the shells, giving them a longer shelf life.

The flavour is described as follows:- A thin and delicate oyster with a taste of fresh shoreline and seaweed with crisp flavour of green wood and cucumber and a hint of lemon. It is said to have a slow build up with a lingering taste of stainless steel.

Again I suggest it’s probably best you come in and try some for yourself!!

Jersey Rock oysters £1.40 each, £8.40 for 6

Mersea Rock Oysters

As many of you will know we have come to the end of the Native Oyster season. With that in mind I thought I would spend a little time informing you about the oysters that we currently have on the menu, starting with the Mersea rock oysters.

The Haward family have been growing oysters in the shallow creeks from the river Blackwater to the west of Mersea Island, Colchester, Essex since 1792.

The flavour is described as follows:
A clean, fresh faint nose of rock pools, well balanced salt and sweet ratio with a delicate cucumber and lettuce flavour. It is long on the palate with earthy potting soil flavour, followed by a lingering tart metallic tang, silky, delicate and plump.

Other people describe it as delicious, why not come in and make up your own mind.

West Mersea rock oysters £1.15 each, £6.90 for 6

I'm Back

Sorry for my long absence, we have been ever so busy gearing up for what promises to be a .FANTASTIC SUMMER!!!

I’m back bloging now and for my first entry I would like to draw your attention to the fact that the well loved Seafood Platter is back.

.

English’s seafood platter: lobster, local brown crab, rock oysters, mussels, Colchester clams, prawn cocktail £39.95

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

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.

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

Mothering Sunday

April the 3rd

Just a quick reminder to book your tables well in advance as availability is dwindling fast. Don't forget that, as well as our standard menu and set menu, we also have the very successful SUNDAY ROAST MENU. Details to follow