On this page we will give away some of our recipes and how-to tips straight from the source, perfect if your hosting a dinner party or perhaps appearing on come dine with me 🙂
One of our favourite desserts at the moment is the indulgent Pecan Pie. This dessert goes well after any meal and even if you don’t have room left, once you smell the roasted Pecans… you will clean your plate!
To make about 6 pie mixes pending on size of individual bases.
112g Melted Butter
1/4qt golden syrup
To make this simple for home use we would suggest pre made tart bases or your own preference of base.
Ok, so we have all tried to make meatballs and a great sauce to go with them at some stage. So, Head Chef Kevin has given us a great recipe so you can make mouth watering lamb meatballs at home and a savory sauce that integrates all flavours quite well! Do let us know how you get on! This recipe makes approx 10-20 balls pending on size preferred.
1.25kg Lamb Mince / 12.5g of Garlic Minced with Salt
12.5g of Oregano / 7.5g of Parsley, Mint & Coriander fine chopped
100ml Milk (Salt/Pepper to taste)
Mix all together and roll into 30g balls, lightly dust with plain flour, seal 10-12 meatballs with sunflower oil in a large non-stick pan and finish in oven for 10-12 minutes!
For Ragout you need 4kg of chopped tomatoes / 100ml Olive Oil
4 Cloves garlic / 5 Sprigs of Thyme
125g Tomato Puree / 30g Harissa Paste
750g diced white onion / 150g Sugar
Cook onion, Garlic & Thyme, dont colour. Add tomato puree/Harissa and cook for 5 minutes. Add chopped tomato / Sugar
Cook on low heat for 2 hours!
Here Kevin has given us a recipe for a delicious sun-dried tomato pesto which we use in some dishes. Let us know what you decide to try it with. This will keep a long time if stored correctly and refrigerated.
250g Sundried Tomatoes
15g Chopped Garlic
25ml Sherry Vinegar
1/4 Bunch of Basil
25g Chopped Red Chilli
250ml Olive Oil
100g Pine Nuts
Add seasoning to taste and blend until smooth
Fabio, our in-house mixologist designed some amazing cocktails, one of my favorites is the Alaska Sunset.
1/2 Shot of Cointreua
1/2 shot Aperol
Double shot Cranberry Juice
1 scoop lemon sorbet
Firstly add the Aperol to a chilled martini glass, then blend the rest of ingredients and softly layer on top of Aperol. Garnish with twisted orange peel!
Fancy some instant refreshment, try this recipe for blood orange iced tea from our barman for these hot summer nights. Available to buy with your dinner in Brasserie Sixty6!
To Make 1 x 2 litre Jug
3 x blood orange tea bags
2 x breakfast tea bags
1 litre cranberry juice
500ml apple juice
150ml sugar syrup
100ml lemon juice
300ml boiling water
Sliced Blood Orange & Sliced Lemon to Garnish
Squeeze fruit for juices and refrigerate
Add tea bags to boiling water to allow to infuse and leave to cool
When you start to add all ingredients together, go easy on sugar syrup until you have tasted as some people may buy some of the juices which may have extra sugars added.
Add garnish & some frozen grapes to enjoy in the sunshine.