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On the Brook - Summer Menu

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~ On the Brook ~ (proposed summer menu) far eastern carrot soup served w/ chilli, thai basil & roast rosemary bread (contains: nothing offensive!! its dairy & gluten free - vegan) summer couscous light & fragrant couscous packed w/ nuts, berries & fruit  served w/ a side of coriander sauce  (contains: pistachio, cashews, gluten free) beef pho describe me please (contains: ) asparagus w/ caramelised carrots (v) steamed asparagus in lemon and butter w/ caramelised carrots  dressed w/ cress, radishes & passion fruit (contains: dairy) fish and chips salmon sashimi marinated in an orange & ginger on a bed of green leaf salad and baby pickled onions served w/ home made chips (contains: salmon, eggs - wasabi mayo) smokey spatchcock chicken w/ spanish rice succulent smokey chicken served w/ spanish rice & toasted bread topped w/ spring onion & green sauce (contains: chicken, anch
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Recipe Instructions: Pho in 15 minutes (On the Brook)

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Contents: Pho broth, noodles, Oxtail & spices. Add the Oxtail and psices to boiling water for 10 minutes. Microwave pho broth for 7 minutes on full. (900W)   Peel and chop a banana shallot or some red onion, and some Thai basil. (available @ On the Brook ) Microwave noodles in a microwave safe dish for 90 seconds on full. (900W) then add the pho broth. Remove the oxtail from the water with tongs, cut the package open and add the contents to the noodles. Add the onion, basil, a squeeze of lemon and season with a little fish sauce. Light yet filling and low fat!
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Lamb Cubab Recipe: Green Leaf Salad w/ Yuzu Dressing & Green Sauce

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Open pack and place required amount of cubabs on a baking tray. Place in a pre-heated oven @ 180C for 10 minutes. Meanwhile dress some green leaf salad with lemon & yuzu  dressing (both available @ On the Brook ) Add some green sauce and the cubabs. (also available @ On the Brook ) and serve immediately!! Delicious 
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