BREAKFAST MENU AT THE SADDLER’S HOUSE AND THE MERCHANT’S HOUSE

Breakfast is served in the Saddler’s House in our bright, partly glass-roofed, dining room and in the Merchant’s House elegant Georgian dining room between 8am and 9am.  If requested, an earlier breakfast can be provided. 

BREAKFAST  MENU

A  Selection of Fruit Juices
Choice of cereals, grapefruit, prunes, stewed local Bramley/Grenadier apples, stewed rhurbarb (when in season), fresh fruit, home-made yogurt, porridge, and berries, when available
Fried, boiled, poached, scrambled eggs or omelettes
Bacon and Sausages
Fresh tomatoes, mushrooms, potato bread, and baked beans
Homemade Irish wheaten bread
Homemade jams & marmalades
Cheeses

Freshly brewed Arabica coffee, breakfast tea, or herbal teas

Our breakfasts are freshly prepared and cooked to order. We try our best to source and use local produce when possible.

Below are recipes for two of our most popular breakfast items.  Both the Irish wheaten bread and our signature apple compote dish are easy to make and have become great favourites with our guests.

SADDLER’S  HOUSE  IRISH  WHEATEN  SODA  BREAD

Ingredients
2 cups whole-wheat flour  
3 cups white flour                                                                                                                 
1 teaspoon bicarbonate of soda 
1 dessert spoon of sugar                                                    
 1-1.5 pints of buttermilk 
Half teaspoon of salt                                                                                   
Seeds :  small amounts of sunflower seeds, linseeds, poppy seeds, sesame seeds   
Method:                                                                            
 Sift the white flour, bread soda and salt into a largish bowl.  Add the wheaten flour, sugar and seeds, mixing them thoroughly using a wooden spoon.  Make a well in the centre of the ingredients and pour in the buttermilk.  Continue mixing until the dry ingredients become well moistened.
 Transfer the mixture into a greased 12 inch loaf tin and cook in a pre-heated oven at 200 degrees for an hour and thirty minutes (check with a cake taster to ensure that dough is cooked).                                                                                                                    
Wrap the loaf in a damp tea towel while still hot and stand upright on a wire rack.  When the loaf has slightly cooled put it in a plastic bag and leave it overnight.  This prevents the crust from getting hard.                           

APPLE  COMPOTE
Ingredients:
4 large Bramley , Grenadier, or other kind of cooking apple
1-2 cups of sugar, depending on taste
Small amount of dried fruit: sultanas, raisins, currants.
Small piece of chopped cinnamon bark or ground cinnamon powder
Half cup of chopped almonds

Method

Wash the cooking apples.  Chop them into small pieces- leaving the skin on- and put them into a sauce pan.  Half cover the apples with water and simmer for 20 minutes or until the apples are soft.  Add 1 cup of sugar – more if you have a sweet tooth - and mix in well.  Add a small amount of dried fruits, i.e. sultanas, raisins, currants, together with a small piece of broken cinnamon bark or cinnamon powder.  Chopped almonds can also be added. These apples are delicious served with yogurt or cream, and they make an ideal starter with breakfast.