Robbie McCauley’s make at home recipe: French onion tart
Owner of Michelin Star restaurant Homestead Cottage Robbie McCauley shares simple recipes you can enjoy at home. This week’s moreish dish is French onion tart.
Robbie McCauley’s make at home recipe: Porchetta
Owner of Michelin Star restaurant Homestead Cottage Robbie McCauley shares simple recipes you can enjoy at home. This week’s moreish dish is porchetta (Italian rolled pork belly).
Robbie McCauley’s make at home recipe: Baked fish in tinfoil
Owner of Michelin Star restaurant Homestead Cottage Robbie McCauley shares simple recipes you can enjoy at home. This week’s moreish dish is baked fish in tinfoil.
A Taste of Homestead Cottage’s Chorizo Pilaf Rice
This week’s recipe from the Doolin Cottage is the Chorizo Pilaf Rice. This super easy recipe really makes rice the star of the show, it’s perfect served alongside roasted chicken, grilled fish, or pork chops. It’s also a great one for the summer to serve alongside a BBQ. Ingredients: 1 tbsp olive oil 1 large …
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A Taste of Homestead Cottage’s Roasted rhubarb & custard tart
*Roasted rhubarb & custard tart. This is a real showstopper and a beautiful way to use fresh rhubarb that’s coming into season. You will need: For the pastry: 225g plain flour, plus extra for dusting 3 tbsp icing sugar 140g unsalted butter, diced and chilled 1 medium egg yolk, plus 1 medium egg yolk beaten, …
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A Taste of Homestead Cottage’s Asparagus & St. Tola cheese tart
This week’s recipe from the Doolin Cottage is the Asparagus & St. Tola cheese tart. You will need: 1 tbsp sunflower oil 2 echalion shallots, halved and finely sliced 2 large eggs 200ml cream 70g St. Tola Goat’s Cheese 20g tarragon, finely chopped 300g asparagus, woody ends removed and halved lengthways For the pastry: 125g …
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A Taste of Homestead Cottage’s Wild Garlic Velouté
This week’s recipe from he Doolin Cottage, is the Wild garlic velouté. You will need: 600ml of stock, or vegetable stock (use a good-quality, preferably homemade stock for best results) 150g of wild garlic 50g of spinach 50ml of double cream 20g of butter Salt Lemon juice Olive oil, for drizzling (optional) Method: 1. To …
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A taste of Homestead Cottage’s Plaice or lemon sole meunière
This week’s recipe from Doolin’s Homestead Cottage is the Plaice or lemon sole meunière. You will need: 2 whole plaice or lemon sole skin off and roe removed 9450-500g) each. 100g butter. 1 tablespoon caper. 1 lemon. 1 tablespoon chopped parsley. 100g samphire. Cooked clams, mussels, or brown shrimp (optional). 4 tablespoon vegetable oil. 100g …
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A taste of Homestead Cottage’s Alternative Easter Lamb
This week’s recipe from the Doolin Cottage, is the Alternative Easter Lamb. While I love lamb, I know some people find it too strong, this recipe will change anyone’s opinion. Lamb deals so well with spices and cooked slowly this will fall off the bone. We use the shoulder of lamb, it’s a cheaper cut …
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A taste of Homestead Cottages Salmon en croute
*Homestead Cottage’s Salmon en croute. This week’s recipe from Homestead Cottage is the Salmon en croute. This recipe is great if you have a large group coming over, it’s a fantastic recipe for good Friday or even as a replacement for lamb at Easter. I suggest serving it with some in season purple sprouting broccoli …
