Today we turn to Head Chef, Alex Burtenshaw, to reveal the Christmas Menu at Port Restaurant. He also shares a delicious winter dish that became a firm favourite at Port Eastbourne this season – and is now all yours to try out over the Christmas holidays.

What was your inspiration for the Christmas menu?

It’s nice to save the traditional Christmas turkey and trimmings to Christmas Day itself so at Port Restaurant our Christmas menu reflects the best of seasonal ingredients, prepared with a festive twist. Where Christmas lands within the calendar gives you the opportunity to use some very nice seasonal ingredients like pumpkin, chestnuts, mushrooms, orange citrus flavours and lovely warm spices you associate with Christmas.

What dishes are you particularly excited to introduce for Christmas?

The pork tenderloin will be stuffed with chestnuts and wrapped in air-dried ham, which is a lovely combination, and the chocolate tart with mandarin & coconut is the perfect way to round off the menu.

What local produce can be found within the dishes?

Smoked fish from our local smokery in Seaford is a prominent fixture on all of our menus, as are the lovely local Sussex cheeses that you can always find on our menus. The meat is from Gunne butchers in Bexhill which is a 5th generation family, which has been running since 1928.

Do you have a favourite dish on the menu?

I am particularly pleased with the mushroom & potato wellington actually. Obviously a classic used with beef, but turning it into a vegetarian option was a good challenge and something myself and the chefs are really happy with.

Looking ahead to 2022, give us a little flavour of some new dishes that you’re planning.

As always I’m looking forward to the Yorkshire forced rhubarb season in January, so we will definitely create something using that. Seasonality is difficult going into the dead of winter in the UK especially with regards to fruit & vegetables. Despite this there is still plenty of lovely seasonal fish, meat & game to choose from and we can’t wait to create some new dishes at Port Restaurant moving into 2022.

Recipe Share - Cod & Bisque Braised Beans

A favourite dish on the Autumn Winter menu is now yours to try at home…

Ingredients (x4 portions)

· 4 x portions of cod fillets (125-150g each approx.)

· 400g tin Cannellini beans (Drained & rinsed)

· 400g tin lobster bisque (or if you’re feeling brave you can make your own!)

· 125ml Pernod or Ricard Pastis (if not, white wine or vermouth will suffice).

· 1 carrot

· 1 brown onion

· 1 stick of celery

· 2 cloves of garlic

· 1 x fennel

· 1 bouquet garni (1 bay leaf, Parsley, thyme tied together).

· 200g washed kale or Cavolo Nero

· 175g butter

· 100ml vegetable-based cooking oil

· Half a lemon

· Salt & pepper

· 200ml Water

Method

1. Pre-heat your oven to 225 Celsius. Prepare your vegetables. Peel & very finely dice the carrot, onion, celery, garlic, & fennel. A food processor or mini chopper will speed this up. Using 100g of the butter & 50ml oil sweat these off in a casserole dish or frying pan for around 10 mins or until soft & translucent.

2. Add the alcohol & bouquet garni & reduce until the vegetables have soaked up most of the liquid. Add your beans & stir.

3. Now add your Bisque and water and combine. Add a little sat & pepper at this stage. Simmer until the liquid has reduced. You want it to be the consistency of Heinz baked beans when ready! Now season again with salt pepper to taste if necessary.

4. Blanch your kale in hot water until tender, then cool (preferably in iced water or under a cold tap if not) and drain well. Set aside.

5. At this point your beans should be ready and keeping warm and your kale cooked & ready for reheating. Pat the Cod dry with kitchen towel and season with salt. Get a large non-stick frying pan (with plenty of room for the cod) and get roasting hot on a high heat. Add the oil, then place the cod skin side down. Turn the heat down a little and fry until the skin turn golden brown & crispy. Add 50g butter & place in the oven for 5-6 minutes (if you don’t have a pan suitable for the oven transfer to a preheated baking tray).

6. While the cod is in the oven, heat the kale in a saucepan with the remaining butter and season with salt & pepper. Remove the cod from the oven, turn over and squeeze in the lemon juice. Leave to finish in the pan while you plate the beans & kale (preferably in pasta bowl or something similar. Place the cod on top and serve.

Tips

· When cooking recipes make sure you read the recipe carefully and have all the ingredients & equipment ready before you start.

· The beans & kale can be prepared well in advance & reheated.

· Crackling. For an extra twist that we do here in the restaurant ask your fishmonger to remove cod skin. Dehydrate the skin in the oven at around 80-100 Celsius. In a deep fat fryer or chip pan puff the skin at 180c. Serve on top of the cod when plating.

Christmas Menu at Port Restaurant