Duck Egg Mayonnaise, Fried Bread & Smoked Duck

Celebrate World Wellness Weekend at The Old Inn with a nourishing breakfast created by our Executive Head Chef, Gavin Murphy. Crushed Avocado with Poached Eggs and Tahini on Sourdough Toast. This nutrient-packed breakfast is designed to fuel your body and mind. Perfect for those looking to boost their wellness journey, this recipe will empower you to recreate a balanced, delicious start to your day at home.

Recipe x 4 Portions

2 Ripe Avocadoes

Juice from ½ Lime

½ Finely Chopped Red Chilli (No Seeds)

4 Slices of Sourdough Bread

4 Free Range Hen Eggs

4 table spoons of Tahini

50g toasted Sesame Seeds

20ml White Wine Vinegar

Salt and Black Pepper

Method

1. In a good size pot add the vinegar and ¾ fill with water. Put on the heat, bring to the boil and turn down to simmer.
2. Meanwhile cut the avocados in ½ and remove stones, remove flesh with a spoon into a bowl.
3. With a fork break up the avocado and add the lime juice, chili and a little salt and pepper. Leave aside.
4. Crack the eggs into the simmering water and cook gently for 5 minutes.
5. Toast the sourdough bread and put onto 4 plates.
6. Check the avocado mix for seasoning and divide evenly over 4 sourdough toast.
7. Remove the eggs and put one on each dish, add a drizzle of tahini. Sprinkle with sesame seeds and a little salt and pepper and serve.

Ingredients 

500g Comber Earlies

100g Natural Smoked Cheddar Cheese/Grated

200ml Double Cream

100g Diced Shallots

25g Chopped Flat Parsley

25g Chopped Chives

10g Chopped Dill

10g Chervil/not chopped for Garnish

100g Salted Butter Salt and Black Pepper

Selection of Summer Salad Leaves

35ml Raspberry Vinegar

100ml Rapeseed Oil

½ Teaspoon English Mustard

Method 

1. Wash, do not peel, and boil the potatoes in lots of boiling water until tender but still have a little bite. Leave aside to cool a little.
2. Meanwhile using all the butter cook off your shallots slowly without any colour.
3. Add all the cream and reduce a little to approx. 70 percent of original volume.
4. Reduce the heat and add the cheese, cook for two minutes or until all the cheese has melted into the sauce. Slice all the potatoes into 4mm slice and add to the cream mixture.
5. Check for seasoning and add salt and pepper if needed, leave aside to keep warm but not hot.
6. Meanwhile make your dressing by putting the vinegar, mustard and oil in a bottle with a little salt and pepper, put on top and shake until all ingredients have come together.
7. Give your summer leaves a quick wash in fresh running cold water and allow to drain.
8. Ready to plate, add the chopped soft herbs to the potato mixture and stir gently.
9. Divide the potato mixture evenly between four plates, dress a selection of the leaves. Divide in four and place onto the potato mixture, garnish with the chervil and serve.

Happy Cooking!

Introducing a new addition to our Spring menu: the exquisite duck egg custard tart served with a side of our handcrafted nutmeg ice cream. Executive Head Chef Gavin Murphy has meticulously crafted this dish, and now, we're excited to share the recipe with you. Be sure to tag us in your creations on our social media platforms for a chance to showcase your culinary skills.

Ingredients

For the tart case:

• 500g Plain Flour
• 250g Icing Sugar
• 250g Unsalted Butter
• Pinch of Salt
• 4 Large Egg Yolks

For the custard filling:

• 6 Duck Eggs
• 210g Caster Sugar
• 450ml Double Cream
• 450ml Full Fat Milk
• 3 Drops Vanilla Extract

For the ice cream:

• 450g Double Cream
• 180g Egg Yolk
• 360g Caster Sugar
• 150ml Water
• 10g Ground Nutmeg

Method

For the pastry:

1. Mix all dry ingredients in a large bowl.

2. Add egg yolks and a teaspoon of cold-water mix into a dough. Do not over mix.

3. Wrap pastry in cling film and refrigerate for 1 hour.

For the tart filling:

1. Heat the milk and cream in a pot, do not boil.

2. Meanwhile in a large stainless-steel bowl add the eggs, sugar, and vanilla.

3. Whisk until all combined, add the not boiling milk and whisk until combined.

4. Strain through a fine sieve and chill.

For the ice cream:

1. Put the sugar and water into a pot, bring to the boil and cook until the mixture reaches 127°C.

2. Meanwhile in a mixer whisk the cream until soft peaks, leave aside.

3. In a mixer whisk the egg whites until light and fluffy, pour over the sugar mixture and continue to whisk until cold.

4. Fold in nutmeg and double cream and freeze overnight.

To cook the tart:

1. Take pastry from fridge roll out on a floured surface until it is approx 5mm thick.

2. Grease a 12-inch tart case with a little butter and line with pastry.

3. Leave to rest for an hour in fridge.

4. Remove from fridge, prick the pastry with a fork, line with parchment paper and fill with baking beans. Cook blind for 5 minutes at 170°C.

5. After 5 minutes remove paper and beans, brush with egg wash and bake for a further 5 minutes.

6. Turn the heat down to 130°C and fill the tart with the custard mixture, bake for approx 1 hour.

7. Remove from oven and allow to cool to room temperature.

To serve:

Cut the tart into 12 portions and plate, add a good size scoop of the ice cream, and serve.

Enjoy.

Happy Cooking!

The Old Inn Executive Chef Gavin Murphy has shared a delicious and nutritional recipe for you to enjoy cooking at home! 

Galgorm Collection are celebrating World Wellness Weekend this September, which aims to inspire and empower people to make healthier choices and enjoy an active lifestyle with family & friends. The Old Inn Executive Chef Gavin Murphy has shared a delicious and nutritional recipe for you to enjoy cooking at home!

Serves Four

Per serving: Kcal 618, Fat 6g, Saturates 1g, Carbs 78g, Sugars 18g, Fiber 11g, Protein 57g, Salt 1.3g

Ingredients

• 2 Tablespoons Olive Oil Plus a little for Drizzle

• 200g Chopped Onion

• 2 Teaspoons Smoked Paprika

• 2 Teaspoons Chipotle Paste

• 400g Tender stem Broccoli

• 800ml Hot Vegetable Stock

• 300g Med Orzo

• 1 Teaspoon Bunch Chopped Dill

• 2 Teaspoons Chopped Flat Parsley

• 100g Frozen Garden Peas

• 3 Skinless Cod Fillets (approx. 150g each)

• 300ml Fat-free Yogurt

• Half of Lemon

• Salt & Pepper

Method

1) Preheat oven to 200 degrees

2) In an oven proof frying pan add olive oil and diced onion cook slowly until tender

3) Add the Paprika, chipotle paste, broccoli and stock

4) Stir in orzo transfer to oven for 10 minutes

5) Remove from oven stir in peas and half the herbs

6) Place fish onto orzo

7) Drizzle with olive oil, season with paprika, salt and pepper

8) Place back into oven and cook for another 10/12 min until the fish is cooked and the orzo is tender

9) Mix the remaining herbs with the yogurt. Squeeze in the lemon and serve with the cod

10) Enjoy