Christmas Negroni is baaaaaack!!

Back again in 2021 by popular demand, Negroni drinkers rejoice!

Our Christmas Negroni takes the Cin Cin classic recipe to the next festive level and is now on sale for delivery to your door or collection from Hove or even as the perfect Christmas aperitivo gift for that special someone!

Starting off with Regal Rogue organic Wild Rose vermouth, Malfy Originale gin, Campari & Fee Brothers rhubarb bitters, we add our own mix of winter spices & fruits – orange, ginger, cloves, cinnamon, nutmeg, figs, cherries & sultana – allowing the batch to rest for 15 days before sealing in our recyclable 500ml pouch. ?

Perfect for sharing and quaffing over the festive period, our Cin Cin Christmas Negroni pouch will serve 6-7 Negronis over ice or even more served as a Negroni Sbagliato topped with Prosecco or soda. Don’t forget a slice of orange! Buon Natale! ?

Are you ready for some festive feasting?

You better be quick off the mark this festive season as our Christmas Dine at Home boxes sell out quicker than Glastonbury! Our wonderful chefs have again pulled out all the stops this year to ensure that you and your loved ones enjoy a festive feast to remember.

Who wants turkey on Christmas Day when you can tuck into Cin Cin?!

Our Dine at Home boxes keep perfectly in the fridge up to two days – if you can hold off that long! (Wink Emoji) Choose from our 3 course box for two or go all out for our 5 course Chef’s Menu, both available with vegetarian options.

DO NOT MISS OUT! These are on sale now so place your order for collection or delivery across Brighton and Hove on the 23rd and 24th December.

ORDER NOW

Bring Cin Cin’s signature flavours into your own kitchen by giving this 3 course meal a go at home. Follow these easy, step by step recipes and impress your loved ones! We would love to see your finished dishes, so tag us in your photos so we can see how you get on!

STARTER

Prosciutto, watermelon & marinated Nutbourne tomatoes

1 packet of sliced Prosciutto (approx 200g) – use San Daniele DOP prosciutto if possible.

1 wedge of watermelon (say 400g)

300g of the best tomatoes you can get hold of – try for Isle of Wight tomatoes

1 bottle white balsamic vinegar

Couple of leaves of torn basil

Maldon sea salt

Freshly ground black pepper

Extra virgin olive oil

METHOD:

Using a sharp knife, slice the skin off the watermelon including any white layer between the skin and the red flesh. Next cut the watermelon into 3 by 3 cm cubes and place them onto a tray, you should have approximately 24 cubes (6 per portion). Drizzle some olive oil over them and sprinkle with salt and pepper. Allow to stand for 10 minutes.
Whilst the watermelon is marinading, cut the tomatoes into 2-3cm pieces, no need for straight lines, the more random the better, this will be more pleasing on the eye at the end. Place the tomatoes into a bowl and drizzle generously with some white balsamic (if you can’t get hold of this then a nice sherry vinegar is the next best thing) and some olive oil, salt and pepper. Next, tear some basil leaves and add the bowl before giving a gentle mix – this accentuates the flavours of the tomatoes.
Arrange 4 small bowls or plates and using a spoon, place the watermelon cubes into the bowls in a random but equally spaced order. Leaving space between the watermelon allows space for the prosciutto and tomatoes to go so that you get a nice even distribution of all the components of the dish.
Next evenly distribute the tomatoes, then lay the prosciutto in the spaces so that it stands up and leans against the tomatoes and watermelon. Carefully pour the remaining juices from the tomatoes and watermelon into the middle of the bowl so that it collects and soaks in the bottom.

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MAIN

Tagliatelle with sardines, saffron, golden sultanas & fennel

400g of high-quality fresh egg Tagliatelle (if not making the pasta from scratch)

For the pasta:
450g 00 flour sifted into a well on the bench
260g good quality eggs whipped with a folk till smooth

METHOD:

Pour the egg mixture into the flour well on your bench and using a fork gradually start
to incorporate the flour from the edges until you get a thick, smooth paste.
At this point scrape the fork clean and use a pastry scraper or large, blunt knife to start
chopping the mixture. Fold the flour through and chopping the mix to combine it –
just like you would with chopping herbs on a board.
Once you have a bread crumb like mixture – scrape clean the knife and discard.
Switching to your hands now, start to draw the dough together to form a rough ball.
Knead and knead, the dough will clean the bench and gradually become smoother and
smoother so that there is no longer any dry, crusty, floury bits. After 5-10 minutes of
kneading, wrap the dough tightly in either cling film, baking parchment or wax wrap.
Refrigerate for 30 minutes to rest the dough.
After 30 minutes of resting, the dough will be ready for rolling. Lightly dust the
rollers of your pasta machine with a little flour and work the dough through from the
thickest setting down to the second thinnest setting. Once you have a long thin
rectangular sheet, you can either hand cut the tagliatelle using a sharp knife at 1cm
intervals; or if your pasta machine has a tagliatelle cutter, simply run it through.

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For the Sauce:

1 shallot

2 cloves garlic

Half a bulb of fennel

1 small pinch of saffron

100ml white wine

150ml whipping cream

30g golden sultanas

20g sugar

40g white balsamic vinegar

40g water

8 sardines – get your fishmonger to butterfly for you (else the best tinned sardines you can buy)

1 lemon cut into wedges and deseeded

Salt and pepper to season

METHOD:

Thinly slice the shallots and garlic. Next cut the half bulb of fennel into 3 wedges and slice very thinly.
In a medium size pan heat a little olive oil (enough to cover the bottom of the pan) and add the shallots, garlic and fennel – immediately season liberally with salt and pepper as this helps to release the juices and avoids ‘frying’. Continue to sweat on a low heat for 8-10 minutes until soft and translucent.
In the meantime time make the pickled golden sultanas by combining the sugar, white balsamic vinegar and water . Bring to a gentle simmer. Remove from the heat straight away and add the golden sultanas, cover and leave on the side.
Place the sardines onto a roasting tray, drizzle a little olive oil and cracked black pepper over the top. Place under a hot grill (or a slightly less messy way is to cook in a pre heated 180c oven for 5 minutes.
Back to the sauce. When the vegetables are soft, add the white wine, whipping cream and saffron, bring to a simmer and cook for 3 minutes before taking off the heat and allowing to infuse for another 5 minutes. In the meantime, bring a large pot of slightly salted water up to the boil and cook the tagliatelle until al dente – 3 minutes no more.
Drain the pasta, combine with the sauce, drain the golden sultanas and add to the sauce and finish with a squeeze of lemon and check the seasoning. Give the pasta a good swirl with the sauce so it’s all coated, then portion across 4 plates. Finally, carefully place on top the 2 butterflied sardines and serve.

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DESSERT

Grilled yellow peaches, crème fraiche, raspberries & candied pistachios

5 ripe yellow peaches

2 handfuls of brown sugar

1 sprig rosemary

1 tsp vanilla extract

1 small tub of full fat creme fraiche

1 punnet raspberries

1 handful of pistachios

100g caster sugar

100g water

METHOD:

Start by cutting the peaches in half and carefully removing the stone. Place the peaches into a bowl along with the brown sugar, rosemary and vanilla extract. Rub together carefully then allow to sit for 30 minutes.
Whilst you wait for the peaches, make the candied pistachios by placing a medium pan onto the heat. Toast the pistachios in the dry pan until you can see a light golden colour and nutty aroma. Next add in the caster sugar and water continue to stir vigorously whilst it comes to the boil. Reduce the liquor until the pan is dry, continue to stir as the sugar crystalises and coats the nuts. Set aside.
Switch on the grill and put a non stick frying pan onto a moderate heat. Place the Peaches cut side down into the pan, they will start to caramelise instantly. Try not to fiddle with them, leave them in place. Put the pan under the grill for 3-5 minutes to cook the top.
Once soft, remove the peaches from the heat and spoon into bowls, dollop some creme friache into the middle and sprinkle over some raspberries, finish with the candied pistachios and serve immediately.

Dine At Home

This week’s menu sees the return of the decadently moreish Burrata with truffled celeriac and rocket.

What could be more in-keeping with the changing seasons than the mighty truffle?

The earthy flavours of the black Autumn truffle have a wonderful heady aroma. Intense & addictive, this truffle has a more intense aroma than its summer cousin.

Having grown through the year under the shade of deciduous trees, harvest season arrives between October and mid March.

And all of this flavour is packed into our Dine At Home menu this week, guaranteed to bring a little autumnal sunshine into your life this weekend.

Pre order your dine at home experience now.

Treat your family, friends, loved ones or colleagues with a voucher for a fun dining experience at our award-winning restaurants in Hove and London or on our Cin Cin At Home delivery service.

Your voucher is beautifully designed and will be emailed to you, ready to be printed from your printer at home or forwarded directly to the recipient.

A Cin Cin voucher is the perfect gift for lovers of Italian food & dining.

Let them enjoy a culinary journey with our ever changing 5 course Chef’s Menu, showing off our chef’s absolute favourite dishes using only the finest seasonal produce. And you have the option to pair this sumptuous menu with our expertly chosen Italian wine flight complimenting each dish – perfect for the food and wine enthusiast in your life.