Now that Michael Caines is closing his restaurant, here are 3 of his most delicious recipes

News of his restaurant’s closure has left fans devastated.

While Michael Caines announces he is selling Mickeys Beach Bar and Restaurant in Exmouth, which he opened in 2001.

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The beachside eatery offered coffee, drinks, afternoon tea and casual dining with views across Torquay to Berry Head.

Reacting to the news, one fan wrote on Facebook: “A sad reflection of Exmouth falling further into poverty.”

As another said: “Well! We didn’t see that coming!…”

However, for those who miss Michael’s food, there are numerous recipes online that allow them to recreate the delicious offerings at home.

Here are five of Michael’s quickest, easiest, and tastiest recipes.

Bubbling and squeaking

Ingredients:

• 50 g unsalted butter
• 100 g onions chopped
• 200 g fried potatoes cut into large cubes
• 250 g leftover vegetables, cut into equal dice
• 1 teaspoon sage finely chopped
• 1 teaspoon Oregano finely chopped
• 300 g cold mashed potatoes
• 100 g White turkey meat cut into small cubes
• 100 g Brown turkey meat cut into small cubes
• Just four

Method:

Fry the onions in the butter with a pinch of salt

Then add the herbs and let them sweat for another two minutes

Now add the vegetables and cook for another 2 minutes.

Take them out and put them in a bowl, let cool and then add the chopped potatoes and mashed potatoes.

Season with salt and pepper and mix well.

Form it into a ball and then pat it into a cake. Place it on a baking tray lined with baking paper and let it set in the refrigerator for 30 minutes.

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Remove it from the pan, put it in the flour and pat off the excess flour.

Fry in a frying pan with a little vegetable oil. Color one side, turn it over and place it in an oven at 180°C for five minutes.

A poached egg is the perfect addition to the bubble and squeaky patty.

Why is Michael Caines closing his restaurant?

Mickeys Beach Bar and Restaurant in Exmouth opened in April 2021, but will close for good after dinner on Wednesday evenings.

Customers on Google Reviews described it as having “a lovely atmosphere”, with “great views”, “seamless” service and “delicious” food.

Not only this, but Cafe Patisserie Glacerie – owned by Michael Caines and Sylvian Peltier – will also close.

In a statement, Michael said: “On behalf of the entire team, we would like to thank our customers and suppliers for your support. We have thoroughly enjoyed serving you all and making Mickeys and the Café a special place to meet. sea.

“I would also like to thank my team for their continued support and dedication. Despite the challenging times we have had, I am proud of what we have been able to create.

“However, we are pleased to announce the sale of the business to another local entrepreneur who shares a similar passion: convivial and relaxed dining.”

Curried root vegetable soup

Ingredients:

• 150 g onion chopped
• 2 cloves of garlic
• 150 g unsalted butter
• 1 teaspoon Madras curry powder
• ½ teaspoon cumin seeds
• 300 ml turkey stock
• 500 ml of water
• 1 bouquet of garni (thyme, bay leaf, parsley stalks, celery stalk wrapped in leek)

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Method:

First make a stock from an onion, a few carrots, a few celery sticks and the turkey carcass. Simmer for an hour or two until the broth is rich and flavorful.

Fry a chopped onion and garlic, add a generous tablespoon of Madras curry powder and some cumin powder to taste and then add the chopped root vegetables, whatever you have left: rutabaga, parsnips, pumpkin or pumpkin, turnip, carrots.

If you don’t have enough, just cut up a few more pieces of what you have on hand, then top up with enough turkey stock.

Cook until all vegetables are soft and then puree with a hand blender.

Rice pudding with rhubarb compote

Ingredients for the rice pudding:

• 200 grams of pudding rice
• 1.2 liters of milk
• 1 vanilla pod, halved
• 200 g granulated sugar
• 100 grams of clotted cream

Ingredients for the rhubarb compote:

• 100 g butter
• 750 g rhubarb, washed and chopped
• 100 g sugar
• 1 vanilla pod, halved

Method:

For the rice porridge, bring a pan of water to the boil. Add the pudding rice to the pan and cook for three minutes before draining and rinsing with cold water.

Place the rice, milk, vanilla pod and sugar in a clean pan and bring to the boil. Simmer for 30 minutes, stirring occasionally.

Once the rice is cooked, stir in the clotted cream and let it cool.

For the rhubarb compote, melt the butter in a stainless steel pan before adding the chopped rhubarb, sugar and vanilla pod. Gently cook the rhubarb to a puree, stirring occasionally.

Remove the vanilla pod from the puree and scrape the remaining vanilla seeds into the rhubarb before placing the puree in a blender. Mix the mixture thoroughly before passing it through a fine sieve. Return the puree to a pan and keep warm.

To serve, place a large spoonful of rice pudding in the center of a large bowl. Make a well in the center of the rice and spoon in some rhubarb compote.

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