HOW IS THIS MENU LEAN?

Breakfast

1. Free range Eggs Benedict on Chargrilled local sourdough toast

The leftover crusts and cut-offs to be utilised as many times as possible in the menu (sweet and savoury).

The leftover hollandaise sauce to star as a flavoured hollandaise butter. Allowing the sauce to nearly set creates a quenelle, as a luxurious topping.

2. Ballymakenny potato cakes topped with beet hollandaise butter, wilted spinach, Irish smoked salmon, caper berries and Ballymlaoe Irish Beetroot

The stalks from the spinach to be celebrated as a star element in another dish.

The pickled juice from the beetroot to colour and enhance the leftover hollandaise, and can be used as a quenelle topping. Making extra hollandaise in the morning to be utilised later is a great use of time.

3. Breakfast pie with an eggy lid and sourdough crumble served with Ballymaloe Irish Stout Sauce

The shortcrust pastry for this dish can be bulk prepared and portioned for multiple dishes so a good crossover of use.

The crumble creates a delicious texture. It is an edible garnish and simple extra layer using up leftovers. The sausages that are bought in are also used in the lunch pasta dish so it is minimising space in the fridge and unnecessary additional ordering.

4. Porridge topped with nutty granola and cinnamon sourdough crumbs with warmed poached fruits in a spiced syrup

The poached fruit appears in several of our dessert options. It allows you to use up prepared ingredients faster, reducing waste and unnecessary spoiling. Adding sourdough crumbs to the granola will add an extra crunch.

Lunch

1. ‘Fiery’ smoked sausage pasta topped with panagrattato and melted garlic spinach stalks

The spinach stalks are amplified with garlic and are a hero ingredient on the plate. The panagrattato is such a simple and delicious addition - sourdough bread crumbs toasted with garlic, lemon and rosemary brings in a layer of flavour and added texture.

2. Fish pie topped with a quenelle of hollandaise butter and Ballymaloe Irish Beetroot

The fish pie can have multiple lids - cheesy crumb if excess crumbs exist, a deconstructed pie where you bake off seperate pastry lids and add as ordered, mashed potato piped on top using the potatoes boiled for the potato cake recipe. The hollandaise can be used again in this recipe. The Irish beets are also on the breakfast menu so this is a crossover of use. You can also reuse the diced potatoes from the breakfast menu.

3. Irish lamb tagine garnished with homemade preserved lemons, panagrattato, and served on a bed of nutty couscous

The panagrattato is made from the leftover crusts from the breakfast dish of eggs benedict. The preserved lemon is made using the leftover lemon skins from making lemon curd on the dessert menu.

4. Sausage quiche with a cheddar sourdough crumble served with Ballymaloe Relish

The sausages are already on the breakfast menu along with the eggs. The cheddar can be used in the cheesy crumb on the fish pie. The quiche pastry is used on the breakfast and dessert menu so it means that again, one item will appear in multiple courses allowing you to downsize the prep list and order list. Crispy potato skins are used from the mornings waste from preparing the potatoes for the potato cakes.

Dessert

1. Spiced poached plums/ fruits with a burnt butter and cinnamon sourdough crumble

The poached fruits are on the breakfast menu meaning they have multiple uses. The syrup is then used in smoothies, juices or lemonades.

2. Poached fruit and apple crumble tart

Any leftover fruit, or fruit nearing the end of their prime can be used to enrich a fruit crumble, tart or scones. A little goes a long way so even a tablespoon of berries will make a delicious difference.

3. Lemon meringue pie served with candied lemon and softly whipped cream

Using any excess lemon skins, you can make 1) preserved lemons 2) candied lemon 3) lemon pulp to heighten the tartness of your curd. The egg whites for the meringue are leftover from the hollandaise. The pastry is the pastry used in ALL pastry dishes. Great crossover of ingredients.

4. Meringue nests topped with poached fruits and lemon infused whipped cream

The nests are made using leftover egg whites from the hollandaise. The fruit is the same fruit from breakfast and other dessert items. Candied lemon syrup is used in the cream to heighten the flavour and give the candied lemon more uses.

Drinks

1. Homemade lemonades to use leftover juices, fruit skins, syrups - add a sugar syrup and sparkling water.

2. Also use leftover fruit compote syrup in juices to colour and enhance or use in smoothies if on the menu.