Brennans Summer Recipes by Chef Andrew Rudd

Mum of two TV presenter and Brennans Bread fan Lorraine Keane was in summery mood as she joined celebrity chef Andrew Rudd in launching Brennans Summer Recipes, a collection of simple, creative and delicious recipes using Brennans Wholewheat Brown Bread.

Brennans Wholewheat Brown Bread, a staple of many family breakfasts, lunches and picnics is delicious in its own right, but with a little thought and creativity you can literally make a meal with it! Low in fat, high in fibre, Brennans Wholewheat Brown Bread is a source of protein and is only 80 calories per slice.

There are no artificial preservatives, no added sugar (contains naturally occuring sugar), no yeast and its natural recipe includes fresh Irish buttermilk, wholemeal flour, rolled wheat, and wheatgerm.

Why not try some of Andrew’s summer recipes below and treat your family and friends to a real summer feed.

 

Chicken Delight
2 servings

Ingredients:

  • 1 x chicken breast (marinate in olive oil and fresh tarragon)
  • 4 x slices of Brennans Wholewheat brown bread
  • 2 x vine ripened tomatoes, sliced
  • Crispy Salad leaves
  • Sliced Jalapeno Peppers
  • 1 tblsp Mayonnaise
  • 2 tsp Wholegrain Mustard

Instructions:

  1. Slice the breast into 4 strips.
  2. Fry in sunflower oil for 5 minutes or until cooked through
  3. Layer each slice of bread with mayonnaise, and mustard
  4. Layer the chicken breast over the sauces
  5. Finish with a layer of tomatoes, salad leaves, and jalapeno peppers

Serve immediately

 

Hot Ham!
2 servings

Ingredients:

  • 4 x slices of baked ham
  • 4 x slices of Brennans Wholewheat brown bread
  • Rocket Lettuce
  • 1 tblsp Mayonnaise
  • 1 tblsp red pepper and chilli relish
  • 1 tblsp caramelised onions

Instructions:

  1. Layer each slice of bread with mayonnaise, relish, and onions
  2. Layer the baked ham over the sauces
  3. Finish with a layer of rocket lettuce

Serve immediately

 

Californian Sambo
2 servings

Ingredients:

  • 4 x slices of brie cheese
  • 4 x slices of Brennans Wholewheat brown bread
  • Baby leaf Lettuce
  • 2 x vine ripened tomatoes, sliced
  • 1 tblsp garlic Mayonnaise
  • 1 tblsp ballymaloe relish

Instructions:

  1. Layer each slice of bread with mayonnaise, relish, and tomatoes
  2. Layer the brie cheese over the sauces
  3. Finish with a layer of lettuce

Serve immediately

 

The Classic
2 servings

Ingredients:

  • 4 x rashers, cooked
  • 4 x slices of Brennans Wholewheat brown bread
  • Iceberg Lettuce
  • 2 x vine ripened tomatoes, sliced
  • 1 tblsp mayonnaise

Instructions:

  1. Layer each slice of bread with mayonnaise, and tomatoes
  2. Layer the cooked rashers over the sauces
  3. Finish with a layer of lettuce

Serve immediately

 

Brennans Toasty
2 servings

Ingredients:

4 x slices of baked ham
4 x slices of Brennans Wholewheat brown bread
2 x vine ripened tomatoes, sliced
4 x slices of red cheddar cheese
1 x red onion, sliced

Instructions:

  1. Layer each slice of bread with red onion, tomatoes, ham, and cheese
  2. Place under a grill for 30 seconds or until the cheese melts

Serve immediately

 

Smoked Salmon with Dill & Crème Frâiche

Prep Time: 20 minutes
Chilling Time: 2 hours
Serves: Serves 6 (Makes 20)

Ingredients:

  • Brennans Wholewheat Bread
  • 250g sliced smoked salmon
  • 250ml crème Frâiche
  • 2 tablespoons of chopped fresh dill
  • 1 tblsp lemon juice
  • Salt & pepper, to taste

To serve

  1. Blend dill and lemon juice into remaining crème Frâiche.
  2. Season with salt & pepper
  3. Place small slices of salmon onto the bread.
  4. Spoon on crème Frâiche and serve immediately

 

Crab & Apple Bites

Preparation Time: 20 minutes
Cooking Time:
Serves: 4

Ingredients:

  • 120g crab meat, drained
  • 2 tablespoon of mayonnaise
  • 1 green apple ~ peeled, core and finely chopped
  • Juice of 1 lemon, strained
  • 1 tablespoon of chopped fresh flat-leaf parsley
  • 1 tablespoon of fresh coriander (optional)
  • Salt and pepper to taste
  • ½ teaspoon of Tabasco (optional)
  • Brennans Wholewheat brown bread

Instructions:

  1. Flake the crab meat into a bowl with a fork. Stir in the mayonnaise. Season with salt, pepper, and Tabasco (optional)
  2. Add the chopped apple and add ½ of the lemon juice (stops discolouration)
  3. Add the apple to the crab meat. Stir in the remaining lemon juice. Season with salt and pepper
  4. Spread the mixture on the Brennans Wholewheat brown bread
  5. Garnish each one with chopped parsley and coriander

 

Brennans Brown Bread Ice-cream

Ingredients:

  • 150g muscovado sugar
  • 120g Brennans Wholewheat brown bread
  • 200 ml single cream
  • 100ml Milk (full fat)
  • 2 tsp vanilla extract
  • 2 egg yolks
  • 2 eggs
  • 1tblsp rum or coffee liqueur
  • 300ml double cream

Instructions:

  1. Preheat oven to 200 degrees c. In a food processor, blend the bread to make crumbs. Add 100g of sugar. Mix well to combine the sugar and bread crumbs. Spread out on a baking tray, lined with greaseproof paper. Bake for 10 minutes or until golden brown. Be careful not to burn. Remove from the oven and allow to cool
  2. In a saucepan, combine the single cream, milk and vanilla. Gently bring to the boil. Remove from the heat and allow to cool and infuse
  3. In a separate bowl, whisk the egg yolks, eggs, and remaining sugar until pale and fluffy. Transfer to a saucepan to make the custard. Add the infused cream mixture and heat gently. Keep stirring over a low heat for about 5 minutes or until it thickens slightly
  4. Remove from the heat and add the rum or coffee liqueur. Transfer to a clean bowl and allow to cool
  5. Whisk the double cream and add to the custard. Combine the breadcrumbs
  6. Freeze in an ice-cream making machine or if you don’t have one, pour the mixture into a plastic container and place in the freezer. When the sides are beginning to set, break the mixture up. Leave for another hour and repeat. Now leave until the ice cream has just about set but is not yet hard.  Beat hard with a wooden spoon to break up all the ice crystals. Return to the freezer and leave to finish freezing. 

Transfer from the freezer to the fridge 20 minutes before serving, to soften.