This holiday season the industry will rely on its workforce offshore, who are away from friends and family, to sustain the sector.
Despite being in the middle of the North Sea, the men and women offshore still tuck into a traditional turkey dinner on Christmas day.
Energy Voice spoke to Trinity chairman Stuart MacBride for the latest episode of the Journey.
The Trinity chairman and Queen’s Award recipient first moved to Aberdeen with three young children all under the age of three in 1971 and has experienced every downturn since.
“We’ve been through four recessions, but this is the worst one that we have ever seen. When it hits Norway you know that it is really serious, so we don’t quite know where it is going to go from here,” he said.
“There’s talk of 65,000 people being paid off in the oil industry. I suspect it’s a lot more than that and there are more people nervous and waiting to see if they will have a job next month and the month after.”
In the latest episode of the Journey, the entrepreneur dished on the dishes that will be served up this Christmas and shared a family favorite recipe exclusively for Energy Voice readers.
For starters, this year’s menu includes crab and lemongrass fishcakes with Pad Thai salad and chili dipping sauce, smoked salmon terrine, watermelon with strawberry coulis and spiced tomato soup.
Mains include traditional roast turkey with all the trimmings, surf n’ turf and Baba Ghanoush with a smoked cheese tartlet.
Christmas pudding, mince pies, homemade fudge and a cheese and biscuits platter round-off this year’s menu.
Or try your hand at the MacBride’s roast fillet of venison with blueberry balsamic sauce.
Roast Fillet of Venison with Blueberry Balsamic Sauce
1kg fillet of venison
salt and freshly ground black pepper
50g butter or olive oil
2 tablespoons balsamic vinegar
150ml red wine
1 tablespoon redcurrant jelly
300g fresh blueberries
Season the fillet with salt and freshly ground black pepper. Melt the butter in a roasting tin and when foaming add the venison. Brown on all sides over a medium heat, then roast in the oven at 200C/400F/Gas Mark 6 for:
20-25 minutes for rare, 30-35 minutes for medium, 40-45 minutes for well done.
Remove from the pan to a serving plate, cover and leave to rest while you make the sauce. Set the roasting pan over the heat and add the balsamic vinegar, wine and redcurrant jelly. Bring to the boil, scraping up any sediment from the pan and boil fast until reduced by half. Add the blueberries and cook for 5 minutes or until they soften and burst, Taste and adjust the seasoning. Carve the venison into thick slices and serve with the sauce. Accompany with minted new potatoes and purple sprouting broccoli.