Days of Plenty - Summer Recipes from the Horn of Plenty in the Tamar Valley
PUBLISHED: 10:23 16 May 2011 | UPDATED: 19:22 20 February 2013
Enjoy the fruits of Devon's summer season with fabulous recipes from the Horn of Plenty in the beautiful Tamar Valley.
Days of Plenty
Enjoy the fruits of Devons summer season with fabulous recipes from the Horn of Plenty in the beautiful Tamar Valley.June is a marvellous month for fresh, local food as so many wonderful ingredients come into season. Its one of owner Julie Leivers favourite months at The Horn, with lighter days that seem to last forever and the chance to enjoy long walks on Dartmoor followed by a wonderful afternoon tea on the patio.
The Horn of Plenty Restaurant and Country House Hotel is located four miles from Tavistock, near the Devon/Cornwall border. The hotel has a reputation for outstanding food and unsurpassed views overlooking the Tamar Valley, and as Julie explains, excellent service is always a very important aspect. Our front-of-house staff have been with us between four and 34 years, so they know most of the guests, and were always told its one of our key strengths.
Head Chef Stuart Downie is only the third Head Chef in the Horn of Plentys 43-year-old history. Stuart describes his cooking style as across the board, with a modern touch. His passion is combining local ingredients to create outstanding flavour combinations, often with an unusual twist. Stuart shares some of his favourite recipes using summer fruits in surprising and refreshing combinations with sweet and savoury dishes.
Goats cheese risotto fritters with raspberry and beetroot pure
This is a lovely, light refreshing starter, using Harborne blue goats cheese from Totnes, which adds a tremendous depth of flavour to the risotto, and works really well with the beetroot puree.
Goats cheese risotto fritters(10g balls)
100g risotto rice
1 banana shallot, finely chopped
400ml veg stock
2 tbsp chopped chives
150g Harborne goats cheese
1 tbsp cream cheese
250g bread crumbs
100g plain flour
In a large saucepan, over a medium heat, add finely chopped shallots and saut with no colour. Add risotto rice and continue to saut for 2 minutes. Gradually add hot vegetable stock until the risotto is cooked, but still has some bite. Remove from heat. Fold in the goats cheese followed by the cream cheese, and season. Once cool, add the chives and roll into balls, then freeze for 30 minutes until set. Roll each ball twice in flour, egg and breadcrumbs. Fry at 180C for 2-3 minutes.
Spiced beetroot pure
6 raw medium-sized beetroots, peeled and chopped
200g fresh raspberries (plus a few extra for garnish)
1 tsp cumin seeds
1 tsp coriander seeds
tsp all spice
1l veg stock
200ml red wine
100ml apple juice
In a large pan, saut the chopped beetroot over a medium heat and add the spices. Add the raspberries, port, wine and apple juice and reduce by half. Cover with stock and cook for 1 hour. Blitz with butter and season to taste.
Chef's Tip: Bake some freshly grated parmesan in the oven to make Parmesan crisps and serve on salad for a lovely crunch. Serve the dish with blanched asparagus.
2 tbsp castor sugar
2 rashers of smoked bacon
Vanilla cheesecake with summer strawberries, sorbet and compote
With Wimbledon in sight, this is Horn of Plentys twist on strawberries and cream. Strawberries are sourced from Michael Searle in Saltash, via Tamar Fruiterers, Theyre both sweet and tart at the same time.
250ml double cream
2 vanilla pods, scraped
2 leaves gelatine, soaked
50ml sugared stock syrup (see below for details)
600g plain flour
6-8 metal ring moulds
To make the shortbread, rub all the ingredients together until it forms a soft dough. Roll between two sheets baking paper and bake in the oven at 130C for 30-45 minutes. Remove from the oven and cut with metal rings.
150ml stock syrup
Photos by Martyn Norsworthy
Flowers by Emma Vowles