The Delphi Lodge in Connemara, Ireland, has a fantastic menu, writes Clare Latimer, you should try it

A stay at the Delphi Lodge in Connemara in Ireland, is like a magic carpet ride. It boasts some of the best food in the country, a 300 strong wine list, a view to die for and walks that vary from catching salmon, miles of sandy beaches, or mountains to climb.
To cap it all, Cliodhna Prendergast has just won the Food and Wine magazine’s award for Best Chef in Connacht.
Peter Mantle restored the Lodge in 1988, moving donkeys out and replacing them with guests.
It is worth pointing out that it is not a hotel but a country house so there is no room service, everyone eats at a large dining room table, with Peter at the head with the largest catch of the day and no choice of food for dinner – unless requested – but who could resist any of Cliodhna’s food?
Here are two recipes from Delphi that are memorable and certainly the bread is one of their most talked about recipe.

BROWN IRISH BREAD
Now you can make your own Brown Irish Bread although the recipe has changed a little but the flavour is the same if not a little more earthy due to the addition of the black treacle. Chefs have their trademark and this is obviously Cliodhna’s.

Ingredients
Makes two loaves;
500g wholemeal flour;
300g white flour, sieved;
25g of bran;
25g of wheatgerm;
Half a teaspoon salt;
One-and-a-half teaspoons bicarbonate of soda;
One pint buttermilk;
50g butter, melted;
Two eggs;
Two tablespoons of
treacle.

Method
Preheat the oven 180C 350F Gas 4.
Mix all the dry ingredients together in a bowl. Mix all the wet ingredients together and then add to the dry and mix well.
Put into two well-oiled bread tins and bake in the oven for about one hour.
Take out from the tins and leave in the oven for a further five to 10 minutes and then remove and cool.
Cut into chunky slices and eat warm or cool.
SMOKED SALMON WITH SCRAMBLED EGG
Delphi’s own wild smoked salmon is earthy, smoky and has none of that oily texture but find your own favourite or fly to Delphi and buy some! This recipe for scrambled egg is not cooked in the same way as the Lodge but is equally creamy and of course so much depends on the actual eggs so choose a good fresh free-range type.
Remember not to add salt, as the smoked salmon will provide plenty to the taste. I prefer runny scrambled egg but cook it until it is the texture you prefer.
Ingredients (Serves 2)
125g smoked salmon, sliced;
Four eggs;
25g of butter;
Two tablespoons of milk;
Freshly ground black pepper;
Garnish: slice lemon, lamb’s tongues leaves.

Method
Arrange the smoked salmon on two plates. Put all the rest of the ingredients in a heavy based non-stick saucepan and stir continuously over a medium heat until the egg starts to congeal on the bottom.
Reduce heat slightly and continue stirring until starting to thicken properly. Remove from the heat before it is ready and stir well as it will continue cooking.
When it is the consistency you like, pour it onto the two plates and serve immediately.
www.delphilodge.ie