We recently launched our brand-new Summer menu at Brossen Steakhouse which has been going down a real treat with guests! We pride ourselves in using only the best local produce that packs a flavoursome punch, having a proud focus on wholesome, feel-good dishes.
To celebrate the launch of these new menus and to thank our customers for their loyal service, we wanted to give you a little something back by giving you the chance to bring the taste of Brossen to your own home.
Our executive head chef, Mark Harris, has created 3 ‘easy-to-make’ Brossen-inspired dishes and wrote down a simple step-by-step recipe, so you can now have a go at recreating them from the comfort of your humble abode!
Do let us know if you’ve had a bash at cooking these flavour-charged dishes and send us your photos on Facebook to Brossen Steakhouse or tag our Instagram (@innonthesquarekeswick)
1) Ale Barley Lamb Shanks with Slow-cooked Leeks & Umami Broth
Serves 4
8 minutes to prep, 2 hours 30 minutes to cook
Ingredients
- 4 lamb shanks, (roughly 400g each)
- 2 leeks
- 200g pearl barley
- 1 heaped tbsp umami paste
- 500ml of your favourite ale
Method
- Preheat the oven to 170ºC/325ºF/gas 3.
- Place a large casserole pan on a high heat, drizzle 1 tbsp of olive oil and fry the lamb shanks.
- In the meantime, wash and roughly chop the leeks.
- Add the leeks, pearl barley, umami paste and a pinch of sea salt and black pepper to the pan and stir together.
- Once mixed together, add the ale and 1 tbsp of red wine vinegar, stir again and add with 1.2 litres of water.
- Place in the oven and cook for 2 hours 30 minutes, or until the meat is tender.
2) Crispy Skin Lemon Sole with Minty Grilled Courgettes & Marinated Artichokes
Serves 2
20 minutes to cook
Ingredients
- 240g jar of artichoke hearts in oil
- 2 mixed-colour courgettes
- 30g fresh mint
- 2 flat lemon sole, skin on and scaled (200g each)
- 1-2 fresh mixed-colour chillies
Method
- Preheat the grill to high.
- Place a large non-stick ovenproof frying pan on a medium heat with a drizzle (1tbsp) of mint oil from the previous recipe. Scoop out the artichokes, halve lengthways and place in the pan.
- Cut the courgettes into quarters, lengthways, cut out the core and then slice them to the same angle as the artichokes. Add them to the pan and cook for 10 minutes, stirring on a regular basis.
- Finely chop the fresh mint, adding half to the pan along with a splash of water.
- Place your sole on a side plate and rub with little olive oil, season with salt and pepper and place on the vegetables skin side up.
- Place the pan under the grill and cook for 7-10 minutes, or until the skin is nice and crisp.
- In the meantime, finely slice the chillies and mix with the remaining mint and 2 tbsp of extra virgin oil (go easy on the chillies if you can’t handle the heat), season with salt and pepper.
- Pull back the skin to expose the fish and plate up with the vegetables, finish with a drizzle of chilli min dressing and serve.
3) Pineapple Carpaccio with Fresh Mint Oil
Serves 4
10 minutes to cook
Ingredients
- 30g of fresh mint
- 1 pineapple (nice and ripe)
- 100g blueberries
- 4 tbs Greek-style coconut yoghurt
- 1 lime
Method
- Pick the mint leaves and reserve a small handful to one side for later, place the rest of the leaves into a pestle and mortar to crush and grind into a paste.
- Add 2 tbsp of extra virgin olive oil to the leaves and mix together, this is your mint oil.
- Place the pineapple onto a chopping board, remove the top and bottom and carefully slice off the skin. Cut in quarters lengthways and remove the core, then finely slice lengthways. Arrange the pineapple on your serving plates.
- Wash and half the blueberries, then sprinkle over the top of the pineapple.
- Add a small amount of the mint oil to the Greek yoghurt, set the rest to one side to use in the lemon sole recipe. Spoon the yoghurt over the pineapple.
- Grate the lime zest and chop the lime in half. Use the zest to sprinkle over your dish and squeeze the juice of the lime.
- Finely chop the reserved mint leaves and sprinkle these over, along with a drizzle of extra virgin oil. Sit down with your dinner party guests and enjoy!
Give your taste-buds the ‘Brossen treatment’
If you haven’t already had the chance, you must experience our new Summer menus and get booked in to get a ‘flavour’ of what we’re about.
Brossen Menu
Despite being known for offering up a feast of mouth-watering steaks, we wanted to expand our main menu to really show the wider public the extent of our chefs’ expertise.
To do so, we’ve now added plenty of exciting new mains including: Pan Fried Hake, Lamb Shank Pie, Char Grilled Seabass, Crispy Chicken-in-a-Basket and even a Vegan Shepherd’s Pie!
Of course, we had to cling on to some of our long-standing fan-favourites including our melt-in-the-mouth 20oz Chateaubriand, our signature ‘Brossen Burger’ and the legendary 35oz Tomahawk Steak.
Early Evening Menu
Our Early Evening Menu (also known as our Cumbrian Menu) is your chance to taste the genius of our chefs’ creations for a cheaper price tag. The carefully crafted menu focuses on high-quality produce and explosive flavours that’ll leave you feeling ‘fair brossen’!
2-courses for £18.95
3-courses for £22.95
Sunday Lunch
Did you know we also offer up succulent Sunday roasts to end the week on a high note? Imagine tender slices of roast beef dripping in lashes of gravy, perfectly complimented by a giant Yorkshire pudding, fluffy roast potatoes and all the usual trimmings that make it a British staple.
Although roast beef is a classic, we’re also serving up juicy pork loin, succulent rotisserie chicken, pan fried cod and even a beetroot & truffle risotto for our vegetarian friends. Pair your lavish lunch with one of our delectable starters or deserts, or really push the boat out and go for all 3-courses.
2-courses for £19.95
3-courses for £24.95
