Weekend Brunch

Our team have put together the most amazing weekend brunch menu guaranteed to ease you into a lazy weekend. Feast your eyes on this!

Saturday and Sunday brunch menu

Ard Bia granola, seasonal fruit compote, natural yoghurt

Stuffed French toast, poached pear and soft cheese, cinnamon Orchard syrup

Buttermilk pancakes with orange, lemon and poppy seed, whipped mascarpone, runny honey

Poached Market eggs, herby hollandaise, baked ham and wilted spinach on potato cake

Full fry, Colleran’s smoked streaky bacon, oaty black pudding, Sausages, roast tomato, Poached eggs, spiced tomato relish, toast.

Poached Market eggs, roast mushroom, grilled halloumi, herby hollandaise on potato cake

Hippy Fry, poached eggs, roast mushroom, spinach, roast tomatoes, potato cake spiced relish

Sides

Hollandaise
Baked ham
Brown, white toast
Spinach
Potato cake
Sausage
Roast mushroom
Haloumi

 

Almond and chocolate cake

Almond and chocolate cake

[Serves about 10]

This cake has gathered something of a following in the west. Suitable for coeliacs and loved by chocaholics, it is also a very clever cake because it is virtually fool proof.

INGREDIENTS
200g / 8oz chocolate, 70% cocoa solids (we love Green & Blacks)
125g / 5oz butter, softened
125g / 5oz caster sugar
4 eggs, seperated
200g / 8oz ground almonds

To serve: icing sugar

INSTRUCTIONS
Preheat oven to 180′C/350′F/ gas mark 4. Grease and line a 20cm diameter baking tin.

Bring a pot of water to the boil, reduce to a summer and place a shallow heatproof bowl on op to make a bain marie. Break the chocolate into pieces and place in the bowl to melt gently, stirring occasionally.

Cream the butter and sugar together until light and fluffy – you can do this is a food processor orin a bowl with a wooden spoon. Add the egg yolks together with the ground almonds and melted chocolate. Mix well to combine.

In a clean bowl whisk the egg whites until stiff and gently fold into the batter, mixing until integrated.

Pour into the baking tin and bake for about 30 minutes, or until an inserted skewer or toothpick comes out clean.

Allow to cool in the tin for about 15 minutes before inverting on to a plate. Dust with icing sugar and serve simply with a good pot of tea or coffee

Autumnal squash soup with toasted cumin seeds

Autumnal squash soup with toasted cumin seeds

[Serves 4–6]

This warming soup is a favourite consolation in Ard Bia when summer has finally slipped away and autumn is settling in – just the thing to cheer you up on a rainy day in the west!

INGREDIENTS
3–4 tablespoons olive oil
2 onions, diced
5 garlic cloves, bashed with the back of a knife and peeled
2 teaspoons cumin seeds
1 thumb-sized piece of fresh ginger, peeled and finely chopped
Salt and pepper, to taste
1 carrot, peeled and roughly diced
2 sticks of celery, roughly chopped
1.2kg squash of choice, peeled and de-seeded (butternut squash or pumpkin are the most common)
1 litre vegetable stock
1 pinch of cayenne pepper (optional)
3–4 handfuls of fresh coriander, picked

INSTRUCTIONS
Heat a large heavy-based pot over a medium heat and, in the following order, add the olive oil, diced onion, bashed garlic, cumin seed, ginger, salt and pepper, carrot and celery along with the cayenne pepper, if using. Sweat over a low to medium heat until the onion and vegetables soften a little and the cumin seeds are toasted.

When you think you’ve enough flavour in your pot – the change in colour is a clue but you’ll know by the delicious aromas – add your chosen member of the squash family.

Then barely cover with stock, cover with a lid and allow to simmer until the squash is cooked– about 20–25 minutes, but it will depend on what type of squash you used, so check by piercing with a knife. Allow to cool a little before blending. Add a little water if the soup needs thinning out.

Check the seasoning for taste and serve garnished with fresh coriander.

Feta and Green Chilli Dip

Feta and Green Chilli Dip

Serves 4–6 as part of a mezze spread
with two or three other dips

1 green chilli, seeded and finely diced
1 garlic clove, bashed
Splash of sherry vinegar
Splash of milk
250g / 8oz feta
(we use St Tola’s Greek-style cheese)

Combine the chilli, garlic and vinegar in a food processor
and blend until smooth.
Add the feta and pulse until fully mixed through,
taking care not to over-blend as the feta will become
very watery.
Check consistency and add a little milk to adjust.
Aim for a moist thin dip rather than a thick purée. You
could add a touch more vinegar at the end to adjust
taste.

Comfort Food

For the recipe for Autumnal Soup and Winterberry and Ginger Pudding with Homemade Custard click here

Almond And Chocolate Cake

Almond and chocolate cake

[Serves about 10]

This cake has gathered something of a following in the west. Suitable for coeliacs and loved by chocaholics, it is also a very clever cake because it is virtually fool proof.

INGREDIENTS
200g / 8oz chocolate, 70% cocoa solids (we love Green & Blacks)
125g / 5oz butter, softened
125g / 5oz caster sugar
4 eggs, seperated
200g / 8oz ground almonds

To serve: icing sugar

INSTRUCTIONS
Preheat oven to 180′C/350′F/ gas mark 4. Grease and line a 20cm diameter baking tin.

Bring a pot of water to the boil, reduce to a summer and place a shallow heatproof bowl on op to make a bain marie. Break the chocolate into pieces and place in the bowl to melt gently, stirring occasionally.

Cream the butter and sugar together until light and fluffy – you can do this is a food processor orin a bowl with a wooden spoon. Add the egg yolks together with the ground almonds and melted chocolate. Mix well to combine.

In a clean bowl whisk the egg whites until stiff and gently fold into the batter, mixing until integrated.

Pour into the baking tin and bake for about 30 minutes, or until an inserted skewer or toothpick comes out clean.

Allow to cool in the tin for about 15 minutes before inverting on to a plate. Dust with icing sugar and serve simply with a good pot of tea or coffee