FOOD & ENTERTAINMENT Recipe time!
Grilled seafood ‘sausage’ with young cabbage, spring onion and a sorrel sauce
Ian Senior of Keelings fish bar Racecommon Road Barnsley cooks a quick and simple seafood starter that is perfect for a different take on a Christmas appetiser or snack.
SERVES 4 - INGREDIENTS For the seafood ‘sausages’ 325g white fish fillets (i.e. cod, lemon sole, plaice) skinned and boned 50g fresh crabmeat 50g uncooked prawns 1 egg white
Salt and freshly ground black pepper 150ml double cream
1 red chilli, deseeded and chopped 1 tsp roughly chopped fresh coriander
2 tbsp coconut oil, melted For the cabbage
1 young green winter cabbage, use the middle young leaves cut very thinly
3 spring onions finely chopped 3 finely chopped mint leaves 1 tbsp coconut oil
For the sorrel sauce 300ml fish stock 75ml double cream 15g fresh sorrel leaves 40g unsalted butter 1 tsp lemon juice
METHOD: To make the seafood sausage shapes, cut your chosen white fish into small pieces and blitz in a food processor. Chill in the refrigerator for 30 minutes. Cut the prawn into 1cm pieces and chill with the crab meat. After 30 minutes, add the egg white and seasoning to the fish and process until smooth. With the machine running, gently pour in the cream in steady streams this must be done quick (don’t
over process it may curdle). Season the crab meat with salt, pepper and the chopped chilli then fold into the fish with the coriander. Divide the mixture into eight and spoon on to individual pieces of cling film, placing the mixture slightly to one side. Form into sausage shapes about 12cm long, then carefully roll up the cling film, twisting the ends firmly to seal.
Fill a large saucepan with water and bring to a gentle simmer. Reduce the heat and poach the sausages for about 7-8 minutes. Transfer the sausages a bowl of cold water for 3 minutes. Lift them out of the water, remove the clingfilm and brush the sausages with the melted coconut oil. Grill the sausages under a
medium heat for 8 minutes turning regularly until golden.
Heat a frying pan with a little coconut oil, add the spring onion and cook for 20 seconds before adding the cabbage and sauté for 40 seconds. Add the mint and stir a few times then place onto four plates with the sausages on top. For the sorrel sauce, place the fish stock and half the cream into a saucepan. Bring to a rapid boil until reduced to about 100ml. Meanwhile, wash and remove the stalks from the sorrel then slice the leaves very thinly. Just before serving, add the remaining cream, butter and lemon juice to the reduced sauce and boil for about a minute. Stir in the shredded sorrel and serve.
Get into the festive spirit at Tankersley Manor Hotel
Festive Lunches
Available throughout December from 12pm
3 course festive lunch in the Brasserie or your own private room (for 12 guests or more) £19.95 per person
Rodillian Singers and Rothwell Temperance Band Concert
Sunday 2nd December 1.30pm-4pm Traditional Christmas carols and songs from the celebrated female voice choir accompanied by the acclaimed brass band 2 hour performance with mince pies and mulled wine during the interval
Adults: £15 Children (3-12): £5
Tankersley Manor Nr. Sheffield
Festive Party Nights
Fridays 7th, 14th & 21st and Saturdays 8th, 15th & 22nd December 6.45pm-1am
3 course meal followed by a disco to celebrate with friends and colleagues from £29 per person
Family Panto and Lunch
Saturday 8th December 10.30am (lunch served from 12.30pm)
Join Dick Whittington and his Cat as Pocket Panto Theatre Company present this fantastic family pantomime
Followed by a 2 course lunch Adults: £19.95
Children (3-12): £9.95 Santa’s Family Disco and Lunch
Sunday 16th December 12pm-4.30pm
2 course lunch with a visit from Santa and a gift for all children Followed by a family disco Adults: £19.95
Children (3-12): £9.95 New Year’s Eve Gala Dinner
Tuesday 31st December 7pm-1.30am Dress to impress and welcome 2019 in style
Fizz and canapes on arrival followed by a sumptuous 5 course dinner Live entertainment from Motown band, Chicago Joe and the Soul Divas £99 per person (over 18s only)
Book Now on 01226 744 700
events@tankersleymanorsheffield.co.uk
Church Lane, Tankersley, Barnsley S75 3DQ (Just off Jct36 M1)
www.qhotels.co.uk/tankersleymanor
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