The festive season is upon us…
With Christmas quickly approaching it is time to start thinking about buying presents and getting your festive menus finalised. Here are a few ideas our Sailbrand team would like to see on the menu this year;
Start
Hand Dived Scallops, Black Pudding, Chestnut Puree
Field Mushrooms stuffed with Clams and Chorizo
Main
Fisherman’s Stew, Malted loaf and Roe Butter
Fish and Chips, Mushy Peas
Dessert
Black Treacle Tart, Baileys Custard
Chocolate and Orange Bread and Butter Pudding
Christmas Specials
Prepare your seafood for the festive season, here is a taste of some of Sailbrands Christmas Specials
Seafood
- Coated Blanchbait @ £2.25 per 454g bag
- Luxury Salmon & Smoked Salmon Fishcakes 130g – 22 per box @ £21
- Luxury Wholetail Scampi £3.95 per 454g bag
- 6/8 Easi Peel IQF Tiger Prawns £7.50 per bag
Meat and poultry
- 2.27kg Back Bacon £8
- 5kg Chicken Breast 200/230g £23
- Pigs in Blankets £9.99
- Fresh Turkey Boneless Single Netted Breast £4.95kg
Cheese
- Grano Padano £9.99kg
- Brie £5.50 kg
- Greek Feta Cheese £7.00 per 900g block
- Tuxford & Tebutt £9.30kg
- Wensleydale Cheese £2.75 per 200g block
- Cypriot Halloumi £2.70 per 250g
For our full festive range please contact Donna on 01484 548975 telesales@sailbrand.co.uk
Fish of the Week: Swordfish
Swordfish are carnivores and eat a range of other sea life from Hake to Octopus. They must eat daily due to the amount of energy they use. Swordfish are a firm flesh, round-bodied fish which lose all teeth and scales by adulthood.
They are mostly found in temperate parts of the Pacific, Atlantic and Indian Oceans swimming near the surface or diving to a depth of around 500 metres.
Pan fried Swordfish with buttered vegetables and Chestnut Pesto
Swordfish and Tuna are both meaty fish and can be dealt with like a steak, both from a Chef’s point of view should be just seared and cooked pink, although Tuna is more common to be served this way.
Ingredients:
- 4 portions Swordfish / Tuna
- Seasonal vegetables
- Butter
- Olive oil
- Salt and pepper
- Pea shoots
For the Pesto
- ½ cup Pine Nuts
- ¼ cup Chestnuts
- 3 cloves Garlic
- ½ cup Olive oil
- ½ cup Parmesan
- 1 Lemon juice and zest
- 1 cup Basil
- 1 cup Green herbs
Method:
For the Pesto
Toast the nuts. In a blender add pine nuts and chestnuts, parmesan, garlic and olive oil. Roughly mix, blanch the herbs for a few seconds in boiling water and refresh. Add to the blender along with the lemon juice and zest, blitz until smooth. Season to taste.
Blanch the vegetables until al dente.
Mix oil and seasoning on a tray, add the fish, lightly coating both sides (by doing this you don’t have any excess oil on the fish or in the pan. Place in a hot pan and cook a couple of minutes each side (just like cooking a rare steak). Leave to rest on a tray, add butter to the pan and toss in the vegetables, season and coat in the butter and fish juices.
To assemble, make a neat stack of vegetables, add the fish and pesto, garnish with pea shoots and service.
