A Handy Guide To Eating Well This Valentine’s Weekend
We all know that Valentine’s Day is going to a tad, erm, different this year. But, that doesn’t mean that special foodie in your life needs to miss out! (that can just be you by the way, we’re not here to judge) We have put together a page especially designed around luxury Valentine’s dining and we are adding to it all the time. You can find it here https://sailbrandathome.co.uk/valentines/
In the meantime, our resident development chef has put together some ideas and recipes to get you in the mood…so to speak.
The original aphrodisiac! Our oysters come from Lindisfarne, Northumberland, where they are grown from egg to adulthood in a 4-year process. They undergo a 48-hour purification process before they are sent to us, meaning you get the freshest and cleanest oyster possible. You can find them here https://sailbrandathome.co.uk/product/pacific-oysters-x-6/ Our favourite way to enjoy them is raw, freshly popped from the shell with a squeeze of lemon and a few drops of tabasco but here are a couple of alternatives…
Tempura Oysters with Sweet Chilli Sauce
This is so easy; the secret is in the Japanese style batter. Using sparkling water that is ice cold makes the batter incredibly light and crisp.
- 6 Oysters, removed from shell and cleaned
- 50g plain flour
- 50g cornflour
- 1 tsp baking powder
- 200ml ice cold, sparkling water
- Sweet chilli sauce, to serve
Make the batter by combining all the ingredients well. Mix the dry ingredients first, then add the water a little at a time to ensure a smooth batter.
Heat 2-3 inches of vegetable oil in a deep pan to 180c, then carefully add the oysters, one at a time. Cook for 45 seconds, then remove with a slotted spoon and place on to some kitchen roll to drain. Serve immediately with the sweet chilli sauce, some pickled vegetables and salad leaves.
The quintessential American classic combines breadcrumbs, spinach and bacon to give a savoury, crunchy twist.
- 12 Oysters, removed from their shells, cleaned and replaced back in their shells
- 2 rashes of streaky smoked bacon, chopped
- 2 spring onions, chopped
- Tabasco sauce-a few drops depending on how hot you like it!
- 150g cooked spinach
- A handful of panko breadcrumbs
- A handful of chopped parsley, or any soft, green herbs
Cooked the chopped bacon in a frying pan until it starts to crisp up, then add the breadcrumbs until they begin to go golden brown. Remove from the heat and add the parsley, spinach and spring onions. Mix well then season with the Tabasco if using and some salt and pepper.
Top the oysters with a spoonful of the mixture then bake at 220c for 10 minutes. Serve immediately.
Is anything in life more luxurious (and quite frankly delicious), than lobster? With minimal effort and a little bit of love, these kings of shellfish are worthy of a place at anyone’s table. There are a few ways you can order lobster with us this Valentine’s…
Raw, live and unprepared https://sailbrandathome.co.uk/product/canadian-lobster-500/
Boiled, ready to prepare at home https://sailbrandathome.co.uk/product/cooked-lobster/
Cooked, prepared and fully dressed https://sailbrandathome.co.uk/product/dressed-lobster/
Or, part of a ready to eat platter https://sailbrandathome.co.uk/product/luxury-lobster-platter/
Here’s a recipe for Lobster Gratin. It’s so easy because it makes great use of the dressed lobster; all you have to do is create the breadcrumb mix and grill!
- 1 Dressed Lobster
- A handful of chopped soft herbs (parsley, chive, dill, tarragon all work well, or a nice mixture of any)
- 100g panko breadcrumbs
- 75 salted butter
- 1 diced shallot
- Salt, pepper and a squeeze of lemon juice
Soften the shallot in the butter over a low heat. After a few minutes of cooking and constant stirring, the shallots with be soft and translucent. At this point, add the breadcrumbs and increase the heat slightly. Cook for a few minutes until the breadcrumbs have turned a nice golden-brown colour, the add the herbs and check the seasoning. Grill the lobster halves until a high heat for 2 minutes, then season with salt and lemon juice and top with the herby breadcrumb mixture. Return to the grill for 1 more minute to make sure that everything is nice and hot. Serve immediately with rocket, balsamic and French fries.
We also stock a range of fresh and frozen shellfish; think everything from freshly dressed crab, pasteurised crab meat, langoustine’s, prawns, king prawns of all sizes, mussels and clams. Have a browse through the shellfish and frozen sections of the website and get stocked up!
If you have any questions about products we stock or some advice on getting the most from them in the kitchen, you can give the office a call and one of the team will be happy to help. We also have a live chat feature on the website. Happy cooking!