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

English’s of Brighton
Seafood Restaurant and Oyster Bar

Valentines Day
Pink Champagne

Champagne Moutard Cuvée Prestige Rose NV
Bottle: £38.00
½ Bottle: £22.95
Glass (12.5cl): £8.25

Laurent Perrier Cuvée Rosé
Bottle: £85.00

Pol Roger Rosé Vintage 2000/1
Bottle: £90.00

Even bigger Set Menu

Good news everybody - our Winter set menu has just gotten even bigger.

Starters
English’s crab bisque, garlic croutons
Crispy squid, marinated mixed bean salad, spicy yoghurt dressing
Smoked haddock arancini, salsa verde mayonnaise
Roasted beetroot, goats cheese, hazelnut, aged balsamic (V)
Potted shrimps, grilled bread

Mains
Grilled Cornish sardines, potato salad, lemon
Roasted Scottish farmed salmon fillet, house cut tagliatelle, rocket pesto & cream
Hepworth’s ale battered fish & chips, mushy peas, English’s own tartare sauce
English’s steak & kidney pudding, red wine gravy
Pan seared fillet of bream, roasted vegetables, green olive dressing

Puddings
Choice of dessert from our pudding menu (cheese £2.50 supplement)

Starter only: £6.95; main course only: £12.95
Monday to Friday: 2 courses £10.00, 3 courses £15.00
Saturday & Sunday: 2 courses £14.95, 3 courses £19.95