This week’s recipe from the Doolin Cottage is the Grilled Lobster. What You Need: 2 lobsters, each weighing 675g 1 large carrot 1 onion 1 celery 2 sprigs of thyme 1 bunch of fresh parsley 2 bay leaves Flavoured Butter 250g of butter, at room temperature 1 tbsp of root ginger, peeled 1 lime, juiced …
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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*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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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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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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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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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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*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 …
*Homestead Cottage’s Pork Chops covered in Normandy Sauce. This week’s recipe of the Doolin Cottage is Pork Chops in a Normandy Sauce. This recipe is a real warmer for the cold wet night we are having at the moment. Buy the best pork you can afford as the difference is huge, if you can try …
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*Homestead Cottage’s Butter Chicken This is a really easy recipe for butter chicken, its always a family favourite and can be kept in the fridge for a couple of days. The Curry is sweet and mild so if you normally aren’t a big fan of spices or haven’t tried much Indian cooking this is a …
