Fancy-but-easy champagne Christmas brunch platter
Fancy-but-easy champagne Christmas brunch platter

Fancy-but-easy champagne Christmas brunch platter

Buy at Buy at

Subject to store availability

Ingredients for the soda bread

  • Wholemeal flour – 170g
  • Plain flour – 125g, plus extra for dusting
  • Porridge oats – 50g, plus extra for garnish
  • Flax seeds – 2 tbsp
  • Salt – 1/2 tsp
  • Bicarbonate of soda – 1 tsp
  • Black treacle – 1 tbsp
  • Honey or golden syrup – 1 tbsp
  • Boiling water – 2 tbsp
  • Plain kefir or buttermilk – 250ml

For the platter

  • Quail’s eggs – 12
  • OR Large hen’s eggs – 4
  • Medium red onion – 1 finely chopped or thinly sliced
  • Cocktail gherkins – 227g jar, drained
  • Capers – 90g jar, drained
  • Lemons – 2, cut into eighths
  • Fresh dill – 2 x 20g
  • Baby plum tomatoes – a handful, halved
  • Marinated olives of your choice – 80g
  • Sour cream – 150ml (season with a little salt and pepper)
  • Salmon roe/ caviar – 50g jar
  • MOWI smoked salmon
  • Room temperature butter

For a cocktail to accompany

  • Cassis or elderflower cordial
  • Prosecco or champagne, chilled
Fancy-but-easy champagne Christmas brunch platter

Method

  1. Heat the oven to 200C/180C Fan/Gas and grease and line a 20cm x 20cm baking tray.
  2. In a small jug or cup, mix the treacle, honey or syrup with the boiling water and set aside. It can help to pop the mix in a microwave for a few seconds if the treacle is very hard to incorporate.
  3. Tip the flours, salt and bicarbonate of soda into a large bowl. Stir in the oats and seeds.
  4. Pour the kefir into the treacle and mix well. Tip this treacle mix into the flour and using a bread knife or dough scraper pull together to make a shaggy, slightly sticky dough.
  5. Tip on to a lightly floured surface and knead for a minute or so, just to bring it together. Shape into a round and lift on to the prepared baking tray. Using a sharp knife, cut a cross into the top of the loaf. Sprinkle the top with oats. Place in the centre of the oven and bake for 30 minutes, until cooked through. Transfer to a baking tray to cool.
  6. Cook the quail’s eggs in boiling water for 2 minutes and 20 seconds, or the hen’s eggs for 7 minutes. Plunge the eggs into ice water to stop the cooking. When cool, peel and halve the eggs.
  7. To prepare your platter, slice the bread and place in a bread basket. Arrange the ingredients for the platter attractively and generously on a large decorative plate, board or tray. Give all of your guests a side plate, allowing them to choose what they like from the platter.
  8. For the accompanying cocktail, pour 2tsp of cassis or cordial into each glass. Top with prosecco/champagne and serve.
Buy at Buy at

Subject to store availability

Ingredients for the soda bread

  • Wholemeal flour – 170g
  • Plain flour – 125g, plus extra for dusting
  • Porridge oats – 50g, plus extra for garnish
  • Flax seeds – 2 tbsp
  • Salt – 1/2 tsp
  • Bicarbonate of soda – 1 tsp
  • Black treacle – 1 tbsp
  • Honey or golden syrup – 1 tbsp
  • Boiling water – 2 tbsp
  • Plain kefir or buttermilk – 250ml

For the platter

  • Quail’s eggs – 12
  • OR Large hen’s eggs – 4
  • Medium red onion – 1 finely chopped or thinly sliced
  • Cocktail gherkins – 227g jar, drained
  • Capers – 90g jar, drained
  • Lemons – 2, cut into eighths
  • Fresh dill – 2 x 20g
  • Baby plum tomatoes – a handful, halved
  • Marinated olives of your choice – 80g
  • Sour cream – 150ml (season with a little salt and pepper)
  • Salmon roe/ caviar – 50g jar
  • MOWI smoked salmon
  • Room temperature butter

For a cocktail to accompany

  • Cassis or elderflower cordial
  • Prosecco or champagne, chilled

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