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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

Days of Plenty - Summer Recipes from the Horn of Plenty in the Tamar Valley

Days of Plenty - Summer Recipes from the Horn of Plenty in the Tamar Valley

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.

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
6 eggs
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 port
100ml apple juice
150g butter
seasoning


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.



Roast Creedy Carver duck breast with gooseberry pure

Gooseberries are great this time of year, and in this recipe they cut through the richness of the duck.


Roasted Creedy Carver duck breast

2 duck breasts


Score the skin of the duck breasts and place skin-side down over a low heat to render the fat down. Once the skin is golden brown and sealed on both sides, bake skin-side down for 5-6 minutes at 200 C. Remove from the oven and turn, so that the skin side is facing up. Allow to rest for 8-10 minutes before slicing.



Gooseberry pure

500g fresh gooseberries
2 tbsp castor sugar
2 rashers of smoked bacon

2 shallots, finely sliced

100g butter


In a large saucepan over a medium heat in a little oil, saut the bacon and shallots and caramelise. Add the berries and reduce the heat. Allow the berries to stew down, then add the sugar and butter. Season to taste. Blitz and passthrough a fine sieve and keep warmuntil serving.


Chef's Tip:Creedy Carver ducks are free-range and come from Crediton, and have a lovely gamey flavour






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.








Cheesecake topping

250g smooth cream cheese
250ml double cream
2 vanilla pods, scraped
50g sugar

zest and juice of 2 lemons
2 leaves gelatine, soaked
50ml sugared stock syrup (see below for details)


Shortbread

4 egg yolks
600g plain flour
400g butter
200g sugar
6-8 metal ring moulds


In a large round bowl, add the sugar, stock syrup, vanilla seeds, zest and juice of lemon and yolks. Sit on a pan of boiling water and whisk until light and fluffy. Remove from heat and add your soaked gelatine leaves. Whisk until smooth. Add cream cheese and again beat until smooth. Allow to cool slightly, and fold in semi-whipped cream. Pour into a piping bag and pipe into metal ring moulds. Allow to set in fridge for 5-6 hours.


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.


Strawberry pure(for the compote)

500g fresh strawberries
100g sugar


Blitz in blender and pass through a fine sieve


Strawberry compote

1 punnet fresh strawberries

3 tbsp strawberry pure


Chop the strawberries into quarters. Add the strawberry pure and a teaspoon of fresh mint (optional). Serve.



Strawberry sorbet

250 ml strawberry pure
150ml stock syrup

juice of 1 lemon


Combine all ingredients and churn in an ice cream machine.




Junes foodie highlights

Fruits:strawberries, raspberries, gooseberries, elderflowers and rhubarb

Veg:peas, broad beans and samphire

Fish: sea trout, wild bass and hand-dived scallops.





Photos by Martyn Norsworthy


Flowers by Emma Vowles



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