You won’t find any televisions in the bedrooms of The Old Convent in Clogheen, Co Tipperary. Christine Gannon designed their accommodation to be the ideal country escape, instead encouraging time spent together, out in the beautiful natural surroundings, before being wined and dined in their restaurant. Her husband, award-winning chef Dermot Gannon, creates menus to entice, delight and make use of the many fine ingredients found within their locality. This Easter brunch menu definitely appeals to the fine dining set, but chef Dermot’s recipes are straightforward and achievable.
Orange Spice Beignets
Serves twenty four
Prep time: 2 hours
Total time: 2 hours 25 minutes
10g instant dry yeast
125g plus 1 tbsp granulated sugar
2 tbsp warm water
2 large eggs
375ml whole milk
3 tbsp butter
1 tsp salt
1 tsp vanilla extract
2 tsp mixed spice
Rind of one orange
600g plain flour
1 litre vegetable oil, for frying
500g powdered sugar, sifted
- 1 In a large mixing bowl (preferably the bowl of a stand mixer), add the yeast, 1 tbsp of granulated sugar and the warm water. Let sit for five minutes to allow the yeast to activate.
- 2 While waiting, gently heat the milk, in a saucepan, to 60°C. Add the butter and stir to melt.
- 3 When the yeast has activated (it should be bubbly and doubled in size; if it isn’t, start over with warmer water), add the eggs, vanilla and 125g of sugar. Mix to combine (if using the stand mixer, use the paddle/beater attachment for this).
- 4 Gently add the warmed milk while mixing to ensure the milk doesn’t scramble the eggs. Working quickly, add the flour, orange rind, mixed spice and salt (for the stand mixer: mix with the paddle attachment until combined, then switch to the dough hook attachment). Either knead the dough by hand on a well-floured surface for 5-10 minutes, until smooth and elastic, or use the dough hook to knead the dough in the stand mixer. If needed, add a bit more flour. The dough will be sticky and elastic when kneaded properly, but you should also be able to shape it into a ball.
- 5 Place the dough in a bowl and cover with a clean tea towel. Leave in a warm place and let rise for 1 to 1 ½ hours, until doubled in size.
- 6 Punch the dough and roll out on a floured surface. Using a knife or pastry cutter, cut the dough into triangular or rectangular pieces. Let the pieces sit on floured parchment paper for another 30 minutes.
- 7 Heat the vegetable oil to 180°C. Fry the beignets until golden brown on both sides and cooked through, flipping once during cooking. Drain the beignets on paper towel, then, while warm, toss them in the powdered sugar.
- 8 Serve warm.
Salmon Kedgeree
Serves six to eight
Prep time: 20 minutes
Total time: 30 minutes
500g fresh cooked salmon, chilled and flaked
480g chilled, cooked basmati rice
2 large free-range eggs, hard boiled and chopped
100g finely chopped onion
3 tbsp butter
2 tsp curry powder
1 clove garlic, finely chopped
1 tsp cayenne pepper
Salt and pepper, to taste
2 tbsp chopped flat leaf parsley, chives and coriander, combined
- 1 In a frying pan, sweat the onion in the butter. Cook gently for 10 minutes, until translucent.
- 2 Add the garlic and spices; cook for an additional 30 seconds to warm through.
- 3 Add the cooked basmati rice, completely coat with mixture and cook for 2-3 minutes, until warmed through.
- 4 Fold in the flaked salmon and chopped eggs, being careful not to overmix.
- 5 Add fresh herbs and season with salt and pepper.
- 6 Serve immediately.
Chef Dermot’s
Tipperary tacos
Tipperary Taco.
Serves eight
Prep time: 20 minutes
Total time: 30 minutes
8 Blanco Nino tortillas
1 block Inch House black pudding
8 large Magner’s Farm free range eggs
100g pico de gallo (diced tomato and onion mixed with one seeded jalapeno)
8 The Butcher’s Daughter Sausages
100g Three Men in a Trailer Spicy Ketchup
1 wheel Cooleeny cheese, rind removed
2 tbsp cream
- 1 In a frying pan, crumble the black pudding and fry until crisp. Set aside and keep warm.
- 2 Grill or fry the sausages; when they’re cooked, cut them in half lengthwise. Set aside and keep warm.
- 3 Mix the soft Cooleeney cheese with the cream until well-combined.
- 4 Wrap the tortillas in a clean, slightly damp dishcloth and put in a warm oven. While the tortillas are warming, fry the eggs sunny side up.
- 5 Assemble the tacos: spread the whipped Cooleeney on the warm tortilla, followed by some ketchup. Add the sausage and crumbled black pudding.
- 6 Top with a fried egg and garnish with pico de gallo. Serve immediately.
Christine’s pink
blush cocktail
Pink Blush Cocktail.
Serves six
Prep time: 10 minutes
Total time: 15 minutes
1L Cornelius’ Pink Lemony Lemonade
500ml tonic water
500g sliced strawberries
1 bunch fresh mint
1kg crushed ice
Sparkling wine or gin (optional)
- 1 In a large glass, layer strawberries, mint, ice and tonic water. Top with the pink lemonade.
- 2 Garnish with strawberries and mint. Top with alcohol of choice, if using.
Waffle Cake
Serves eight to ten
Prep time: 30 minutes
Total time: 40 minutes
For the waffles:
200g regular or gluten-free self-raising flour
100ml buttermilk
60g melted butter
50g caster sugar
2 large eggs
Seed of ½ vanilla pod
3 drops almond essence
1 tsp salt
For the crème chantille:
250ml cream
1 tsp vanilla extract
30g icing sugar
For the berry drizzle:
200g raspberry jam
Juice of ½ lemon
To serve:
Mini meringue
Fresh berries
Fresh mint
- 1 Make the waffles: place the gluten-free flour, sugar and salt in the jug of a food processor.
- 2 Blend for 10 seconds, until finely ground.
- 3 Scrape down the edges of the food processor and add the eggs, buttermilk, vanilla seeds and almond essence – blend for 10 seconds, or until completely smooth.
- 4 Add the melted butter and blend for another few seconds, until mixed.
- 5 Rest batter for 30-40 minutes in the fridge.
- 6 Preheat your waffle maker (setting number six).
- 7 Using an ice cream scoop, place batter onto waffle iron and close lid.
- 8 The waffle iron will beep when the waffle is fully cooked and ready to remove. Keep the waffles warm until ready to assemble.
- 9 Make the crème chantille: whisk the cream and vanilla until soft peaks appear. Add the icing sugar and continue to whisk until stiff peaks are achieved. Place the whipped cream into a piping bag fitting with a large star tip. Keep chilled until ready to use.
- 10 Make the drizzle: in a small saucepan, combine the raspberry jam and lemon juice. Heat slowly until the jam has melted. Keep warm until ready to serve.
- 11 Assemble the waffle cake: start with one waffle. Layer some meringue kisses, berries and piped crème chantille. Continue until you have six waffle layers.
- 12 Decorate the top with meringue kisses, more berries, crème chantille and fresh mint.
- 13 When ready to serve, drizzle with the warm raspberry drizzle. Serve immediately once assembled.
Wild Boar and Eggs.
Serves six to eight
Prep time: 30 minutes
Total time: 40 minutes
8 pieces wild boar prosciutto
1 wild boar fillet
Salt and pepper, to taste
12 eggs
60ml cream
60g butter
To serve:
8 potato cakes, farls or 500g fried potatoes
1 roasted, cubed beetroot
Highbank Orchards syrup, to drizzle
Fresh greens (optional)
- 1 Line a baking sheet with parchment and place the wild boar prosciutto on the tray. Bake in a preheated oven at 180°C for 10 minutes, until crispy. Set aside.
- 2 Make the wild boar fillet: season the fillet liberally with salt and pepper. In a hot, oven-safe pan, sear the fillet until deeply browned on all side.
- 3 Move the pan into a preheated 180°C oven and roast the fillet for 15 minutes (longer if you would like your fillet well done; about 25 minutes).
- 4 Remove the fillet from the oven and let rest at room temperature for 5-10 minutes. While it’s resting, make the scrambled eggs.
- 5 Whisk the eggs with the cream. In a pot of non-stick pan, melt the butter. Add the eggs and stir, slowly, until softly cooked.
- 6 Assemble: slice the fillet and plate the eggs, wild boar fillet and prosciutto on warm plates. Serve with hot potato cakes, warm beetroot and a generous drizzle of Highbank Orchards syrup. Serve immediately.
Yogurt and Muesli Pots
Serves eight to ten
Prep time: 1 hour
Total time: 1 hour 20 minutes
For the muesli:
400g oats
200g pecans
100g sunflower seeds
½ tsp cinnamon
2 tbsp maple syrup
100g dried fruit
100ml coconut oil
1 tsp vanilla extract
For the yoghurt:
500g plain Greek yoghurt
100ml honey
1 tsp vanilla
For the lemon curd:
Zest and juice of 4 lemons
200g caster sugar
100g unsalted butter, cut into cubes
3 whole eggs, plus 1 egg yolk
To serve:
Fresh berries
Fresh mint
1 Make the muesli: preheat the oven to 180°C. In a saucepan, gently melt the coconut oil and combine with maple syrup, vanilla extract and cinnamon. Toss the oats, pecans and sunflower seeds in the coconut oil mixture and spread evenly onto a lined baking sheet. Bake 15-20 minutes (checking regularly and stirring). When cool, add the fruit and store in an airtight container for up to two weeks.- 2 Make the lemon curd: put the lemon zest and juice, sugar and butter into a heatproof bowl. Sit the bowl over a saucepan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.
- 3 Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10–13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
- 4 Remove the lemon curd from the heat and set aside to cool, stirring occasionally. Once cooled, chill in the fridge until ready to use.
- 5 Make the yoghurt: in a bowl, combine the yoghurt, honey and vanilla. Set aside.
- 6 Assemble: in a small drinking glass or parfait cup, first spoon some yoghurt on the bottom, followed by a layer of muesli, then berries, then lemon curd, more yoghurt and top with more muesli. Garnish with fresh berries and mint. Can be prepared a few hours ahead of serving and kept in the fridge.
You won’t find any televisions in the bedrooms of The Old Convent in Clogheen, Co Tipperary. Christine Gannon designed their accommodation to be the ideal country escape, instead encouraging time spent together, out in the beautiful natural surroundings, before being wined and dined in their restaurant. Her husband, award-winning chef Dermot Gannon, creates menus to entice, delight and make use of the many fine ingredients found within their locality. This Easter brunch menu definitely appeals to the fine dining set, but chef Dermot’s recipes are straightforward and achievable.
Orange Spice Beignets
Serves twenty four
Prep time: 2 hours
Total time: 2 hours 25 minutes
10g instant dry yeast
125g plus 1 tbsp granulated sugar
2 tbsp warm water
2 large eggs
375ml whole milk
3 tbsp butter
1 tsp salt
1 tsp vanilla extract
2 tsp mixed spice
Rind of one orange
600g plain flour
1 litre vegetable oil, for frying
500g powdered sugar, sifted
- 1 In a large mixing bowl (preferably the bowl of a stand mixer), add the yeast, 1 tbsp of granulated sugar and the warm water. Let sit for five minutes to allow the yeast to activate.
- 2 While waiting, gently heat the milk, in a saucepan, to 60°C. Add the butter and stir to melt.
- 3 When the yeast has activated (it should be bubbly and doubled in size; if it isn’t, start over with warmer water), add the eggs, vanilla and 125g of sugar. Mix to combine (if using the stand mixer, use the paddle/beater attachment for this).
- 4 Gently add the warmed milk while mixing to ensure the milk doesn’t scramble the eggs. Working quickly, add the flour, orange rind, mixed spice and salt (for the stand mixer: mix with the paddle attachment until combined, then switch to the dough hook attachment). Either knead the dough by hand on a well-floured surface for 5-10 minutes, until smooth and elastic, or use the dough hook to knead the dough in the stand mixer. If needed, add a bit more flour. The dough will be sticky and elastic when kneaded properly, but you should also be able to shape it into a ball.
- 5 Place the dough in a bowl and cover with a clean tea towel. Leave in a warm place and let rise for 1 to 1 ½ hours, until doubled in size.
- 6 Punch the dough and roll out on a floured surface. Using a knife or pastry cutter, cut the dough into triangular or rectangular pieces. Let the pieces sit on floured parchment paper for another 30 minutes.
- 7 Heat the vegetable oil to 180°C. Fry the beignets until golden brown on both sides and cooked through, flipping once during cooking. Drain the beignets on paper towel, then, while warm, toss them in the powdered sugar.
- 8 Serve warm.
Salmon Kedgeree
Serves six to eight
Prep time: 20 minutes
Total time: 30 minutes
500g fresh cooked salmon, chilled and flaked
480g chilled, cooked basmati rice
2 large free-range eggs, hard boiled and chopped
100g finely chopped onion
3 tbsp butter
2 tsp curry powder
1 clove garlic, finely chopped
1 tsp cayenne pepper
Salt and pepper, to taste
2 tbsp chopped flat leaf parsley, chives and coriander, combined
- 1 In a frying pan, sweat the onion in the butter. Cook gently for 10 minutes, until translucent.
- 2 Add the garlic and spices; cook for an additional 30 seconds to warm through.
- 3 Add the cooked basmati rice, completely coat with mixture and cook for 2-3 minutes, until warmed through.
- 4 Fold in the flaked salmon and chopped eggs, being careful not to overmix.
- 5 Add fresh herbs and season with salt and pepper.
- 6 Serve immediately.
Chef Dermot’s
Tipperary tacos
Tipperary Taco.
Serves eight
Prep time: 20 minutes
Total time: 30 minutes
8 Blanco Nino tortillas
1 block Inch House black pudding
8 large Magner’s Farm free range eggs
100g pico de gallo (diced tomato and onion mixed with one seeded jalapeno)
8 The Butcher’s Daughter Sausages
100g Three Men in a Trailer Spicy Ketchup
1 wheel Cooleeny cheese, rind removed
2 tbsp cream
- 1 In a frying pan, crumble the black pudding and fry until crisp. Set aside and keep warm.
- 2 Grill or fry the sausages; when they’re cooked, cut them in half lengthwise. Set aside and keep warm.
- 3 Mix the soft Cooleeney cheese with the cream until well-combined.
- 4 Wrap the tortillas in a clean, slightly damp dishcloth and put in a warm oven. While the tortillas are warming, fry the eggs sunny side up.
- 5 Assemble the tacos: spread the whipped Cooleeney on the warm tortilla, followed by some ketchup. Add the sausage and crumbled black pudding.
- 6 Top with a fried egg and garnish with pico de gallo. Serve immediately.
Christine’s pink
blush cocktail
Pink Blush Cocktail.
Serves six
Prep time: 10 minutes
Total time: 15 minutes
1L Cornelius’ Pink Lemony Lemonade
500ml tonic water
500g sliced strawberries
1 bunch fresh mint
1kg crushed ice
Sparkling wine or gin (optional)
- 1 In a large glass, layer strawberries, mint, ice and tonic water. Top with the pink lemonade.
- 2 Garnish with strawberries and mint. Top with alcohol of choice, if using.
Waffle Cake
Serves eight to ten
Prep time: 30 minutes
Total time: 40 minutes
For the waffles:
200g regular or gluten-free self-raising flour
100ml buttermilk
60g melted butter
50g caster sugar
2 large eggs
Seed of ½ vanilla pod
3 drops almond essence
1 tsp salt
For the crème chantille:
250ml cream
1 tsp vanilla extract
30g icing sugar
For the berry drizzle:
200g raspberry jam
Juice of ½ lemon
To serve:
Mini meringue
Fresh berries
Fresh mint
- 1 Make the waffles: place the gluten-free flour, sugar and salt in the jug of a food processor.
- 2 Blend for 10 seconds, until finely ground.
- 3 Scrape down the edges of the food processor and add the eggs, buttermilk, vanilla seeds and almond essence – blend for 10 seconds, or until completely smooth.
- 4 Add the melted butter and blend for another few seconds, until mixed.
- 5 Rest batter for 30-40 minutes in the fridge.
- 6 Preheat your waffle maker (setting number six).
- 7 Using an ice cream scoop, place batter onto waffle iron and close lid.
- 8 The waffle iron will beep when the waffle is fully cooked and ready to remove. Keep the waffles warm until ready to assemble.
- 9 Make the crème chantille: whisk the cream and vanilla until soft peaks appear. Add the icing sugar and continue to whisk until stiff peaks are achieved. Place the whipped cream into a piping bag fitting with a large star tip. Keep chilled until ready to use.
- 10 Make the drizzle: in a small saucepan, combine the raspberry jam and lemon juice. Heat slowly until the jam has melted. Keep warm until ready to serve.
- 11 Assemble the waffle cake: start with one waffle. Layer some meringue kisses, berries and piped crème chantille. Continue until you have six waffle layers.
- 12 Decorate the top with meringue kisses, more berries, crème chantille and fresh mint.
- 13 When ready to serve, drizzle with the warm raspberry drizzle. Serve immediately once assembled.
Wild Boar and Eggs.
Serves six to eight
Prep time: 30 minutes
Total time: 40 minutes
8 pieces wild boar prosciutto
1 wild boar fillet
Salt and pepper, to taste
12 eggs
60ml cream
60g butter
To serve:
8 potato cakes, farls or 500g fried potatoes
1 roasted, cubed beetroot
Highbank Orchards syrup, to drizzle
Fresh greens (optional)
- 1 Line a baking sheet with parchment and place the wild boar prosciutto on the tray. Bake in a preheated oven at 180°C for 10 minutes, until crispy. Set aside.
- 2 Make the wild boar fillet: season the fillet liberally with salt and pepper. In a hot, oven-safe pan, sear the fillet until deeply browned on all side.
- 3 Move the pan into a preheated 180°C oven and roast the fillet for 15 minutes (longer if you would like your fillet well done; about 25 minutes).
- 4 Remove the fillet from the oven and let rest at room temperature for 5-10 minutes. While it’s resting, make the scrambled eggs.
- 5 Whisk the eggs with the cream. In a pot of non-stick pan, melt the butter. Add the eggs and stir, slowly, until softly cooked.
- 6 Assemble: slice the fillet and plate the eggs, wild boar fillet and prosciutto on warm plates. Serve with hot potato cakes, warm beetroot and a generous drizzle of Highbank Orchards syrup. Serve immediately.
Yogurt and Muesli Pots
Serves eight to ten
Prep time: 1 hour
Total time: 1 hour 20 minutes
For the muesli:
400g oats
200g pecans
100g sunflower seeds
½ tsp cinnamon
2 tbsp maple syrup
100g dried fruit
100ml coconut oil
1 tsp vanilla extract
For the yoghurt:
500g plain Greek yoghurt
100ml honey
1 tsp vanilla
For the lemon curd:
Zest and juice of 4 lemons
200g caster sugar
100g unsalted butter, cut into cubes
3 whole eggs, plus 1 egg yolk
To serve:
Fresh berries
Fresh mint
1 Make the muesli: preheat the oven to 180°C. In a saucepan, gently melt the coconut oil and combine with maple syrup, vanilla extract and cinnamon. Toss the oats, pecans and sunflower seeds in the coconut oil mixture and spread evenly onto a lined baking sheet. Bake 15-20 minutes (checking regularly and stirring). When cool, add the fruit and store in an airtight container for up to two weeks.- 2 Make the lemon curd: put the lemon zest and juice, sugar and butter into a heatproof bowl. Sit the bowl over a saucepan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.
- 3 Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10–13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
- 4 Remove the lemon curd from the heat and set aside to cool, stirring occasionally. Once cooled, chill in the fridge until ready to use.
- 5 Make the yoghurt: in a bowl, combine the yoghurt, honey and vanilla. Set aside.
- 6 Assemble: in a small drinking glass or parfait cup, first spoon some yoghurt on the bottom, followed by a layer of muesli, then berries, then lemon curd, more yoghurt and top with more muesli. Garnish with fresh berries and mint. Can be prepared a few hours ahead of serving and kept in the fridge.
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