I am very excited about our new “Brunch in the Garden” menu which is coming to The Guildford Arms very soon. It gives us a chance to make the most of the fantastic summer produce currently in season and to create some new and exciting dishes.
Locally sourced strawberries, asparagus and tomatoes will all feature on June’s menu. After brunch we will be lighting up the barbeque and grilling some fresh mackerel, marinated squid and Hereford rib-eye steaks.
Making a good hollandaise sauce is the first step to mastering brunch. A vital component in Eggs Benedict and Eggs Florentine, it is also the perfect accompaniment to grilled asparagus and slow roasted tomatoes. A pinch of freshly chopped tarragon turns it into Béarnaise sauce.
Slow Roasted Cherry Tomatoes on Toasted Sourdough with Béarnaise Sauce – serves 4
- Cut a punnet of cherry tomatoes in half. Sprinkle with chopped garlic & chopped herbs. Drizzle with olive oil & season generously.
- Roast for 40 minutes at 120C.
- Gently melt 250g of unsalted butter. Skim off any foam from the top.
- Whisk 2 egg yolks with 1 teaspoon of water over boiling water until thick and pale.
- In a very slow trickle gradually whisk in the melted butter (don’t add the milky liquid at the bottom), adding a drop of hot water if it looks too thick. Season and add lemon juice to taste.
- Toast the sourdough bread, pile on the tomatoes & spoon over the béarnaise sauce.
Seasonal ingredients
Vegetables: Asparagus, Broad Beans, Peas, French Beans, Watercress, Tomato
Fish: Sea Bass, Wild Salmon, Sardine, Crab, Mackerel
Meat: Lamb, Venison