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Cooking Recipes for all types of food and cuisine
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Eat Out Devon Recipes
We have got some great recipes for you to try from local Devon chefs. Check this page more often as we are adding new chefs to this feature all the time.
There are also links to further recipe ideas and foodie web sites below.
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EOD: Who or what is your favourite product / producer in Devon? Brixham Fish. Straight from the sea and into the restaurant on the same day. The local Mussels are some of the finest in the country! We are a little spoilt in Brixham in so far as there are plenty of day boats that make sure we have some of the freshest fish served anywhere in the country. This allows me to have plenty of choice on the specials boards in the restaurant.
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EOD: When not eating your own food where do you like to eat well?
I love Mediterranean food. Not in the usual tourist destinations but rather further off the beaten track. The mountains of Spain, the Pyraness, is a particular favourite part of the world. The French and Spanish really seem to enjoy eating out, its very social. Taking your time to enjoy good company and good friends has real appeal.
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EOD: Where would you like to eat before you die?
The Fat Duck. I think the whole evening would be a total experience, full of theatre and entertainment.
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EOD: Where would you like to be in five years time? Traveling England and then Europe in a camper van taking in the experience and enjoying good food along the way.
EOD: What is the secret of a perfect omelette? A hot pan, a drop of oil, whisked eggs into the pan and then leave it alone, gently fold, perfect!
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Breaded Scallops on a Parsnip Mash
Ingredients
2 Medium Parsnips
3 Medium Tomatoes
Vinaigrette Dressing
Small Tin Mangoes
12 Large Scallops
4oz Fresh White Breadcrumbs
Leaf Parsley to Decorate
Method
Peel, chop and cook the parsnip, then mash with butter, salt and pepper until creamy. Keep warm on the side
For mango vinaigrette : Place 2 or 3 slices of mango and small amount of juice with dressing in blender and mix
Cut tomatoes into quarters, remove seeds and thinly slice off the skin
Wash and remove roe from Scallops. Flour, egg and breadcrumb Scallops. Deep fry in hot oil for 1 – 2 minutes, remove and drain
To finish
Arrange a circle of mashed parsnip in the centre of the plate; gently push 3 pieces of tomato into base of mash and place a tiny amount of lumpfish roe on tomato petals and in the gaps squeeze a small amount of mango dressing. Place 3 Scallops on top of mash and decorate with leaf parsley
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EOD: Who or what is your favourite product / producer in Devon?Devon is such a great place for produce it’s hard to choose between them,
You can’t beat Drat Fresh for their vegetables and Clemos in Ipplepen has to be at the top for their fantastic local meat. Fish’s of Exeter defiantly gets my vote for their amazing fish!
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EOD: When not eating your own food where do you like to eat well?
I don’t get much time to eat out any more but when I do Rodean and the Puffing Billy are first on my list of destinations!
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EOD: Where would you like to eat before you die?
I think it would have to be Heston Blumenthal’s “Fat Duck”. I’d love to see for myself how much better the infusion with science can really make the food, or if good honest cooking is still the way forward.
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EOD: Where would you like to be in five years time?
I love Oliva and can’t see myself leaving any time soon. I would love to have other restaurants, maybe keeping with the Oliva Theme or perhaps branching out into a new genre.
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EOD: What is the secret of a perfect omelette?A hot pan, fresh local free range eggs and plenty of good seasoning!
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Oven roasted Ideford duck breast on a parsnip rosti, topped with rhubarb sauce
Ingredients:
2 x Fresh local duck beasts
1 x Large Parsnip
2 x Maris piper potatoes
1 x Free range local egg
Sea salt
Black pepper
2 x Rhubarb sticks
1pt Chicken stock
100g x Caster sugar
20g x Unsalted butter
Method
For the duck:
Place the duck breasts skin side down into a cold, non stick pan. Put on a high heat until crisp. Turn over and continue to fry for 1 – 2 minutes. Place on a baking tray and roast in the oven for 20 – 25 minutes at 180oC.
For the Parsnip rosti:
Grate the Maris Piper potatoes and the parsnip together and place on to a tea-towel. Strain to remove any moisture. Combine together with one egg, sea salt and black pepper. Place the mix into palm-sized mounds on a baking sheet and put in to the oven at 180oC until cooked (about 20 minutes).
For the sauce:
Cube the rhubarb in cm sized pieces. Place into a saucepan with the butter. Once the rhubarb has started to soften, add the sugar and stir gently. Add the chicken stock a bit at a time until the right consistency is achieved. Simmer for 5 – 10 minutes and adjust seasoning to taste.
To Serve:
Rest the duck for 2 – 3 minutes after removing from the oven; cut into thin slices. Place the rosti on the centre of the plate and stack the duck on top in a criss cross design. Finish with the rhubarb sauce and serve with fresh seasonal vegetables.
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EOD: Who or what is your favourite product / producer in Devon?
I am lucky to have a lot of suppliers that i have worked with for years. Gibbons for West Country Beef and Lamb, Kingfisher for superb Day Boat Fish from Brixham and Steers Green Grocers based in Newton Abbot for plenty of freshly grown veg all stand out!
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EOD: When not eating your own food where do you like to eat well?
When Tracey and i have the time we love to try new restaurants. Recent visits to the Jack in the Green were great. We also love Indian food and think that the Eastern Eye in Newton Abbot is very hard to beat. Visits over to France are always good fun too! A little Parisian Bistro found off the beaten track can often inspire, give me one or two ideas not to mention a plate of really good food!
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EOD: Where would you like to eat before you die?
Any of Gordon Ramseys restaurants for the no nonsense food. I really like his attitude towards food and the way he likes to cook. A visit to The Ivy in london would be great too just because its a British Institution, its part of our heritage.
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EOD: Where would you like to be in five years time?
Still very busy having established the Vanilla Pod as an incredibly popular, destination restaurant renowned for good food and service. I would also like to have a reputation for superb Pub Food in the bar next door to our restaurant.
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EOD: What is the secret of a perfect omelette?
A really good quality pan which has never been scoured. Nice fresh farm eggs straight from the hatch. Whisk in a pan until nearly set then leave alone, turn then serve!
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Oakdown farms goats cheese soufflé with sweet roasted red pepper sauce
Makes 6 large Ramekins
Ingredients for Béchamel
8 floz/200ml Milk
¾ oz/22g Butter
3/4oz / 22g flour
Salt and pepper
Pinch of nutmeg
Bouquet garni
Soufflé
4 egg yolks
6 egg whites
100g oak down farm goat’s cheese
400f/200c gas mark 6, 10-15 mins
Prepare the ramekins by brushing the inside with butter
Method for Béchamel
1. Slowly heat milk with nutmeg, bouquet garni (onion, bay leaf, thyme).
2. Melt butter and add flour, then slowly add milk until thickens stirring continuously.
Method for the Soufflé
1. Add goats cheese and mix until melted.
2. Beat in the egg yolks one by one into the béchamel, season well.
3. Whisk the egg whites until stiff fold a third of the whites into the mix and fold add remaining egg whites.
4. Pour the mixture into the ramekins smooth with metal spatula, make a shallow groove around the edge.
5. Bake soufflé in the preheated oven until puffed and firm in the centre
6. Serve immediately with the sauce on the side, or make a little hole in the top of the soufflé and pour in.
Ingredients for the sauce
2 Red peppers
100g dark brown sugar
1 crushed clove of garlic
100ml sherry or balsamic vinegar
2 chopped shallots
Black pepper
Cornish sea salt
Method for the sauce
1. Cut the peppers into quarters and grill until black, cover with cling film so they sweat, allow to cool, and then peel skin off.
2. Fry off the diced shallots, garlic, and diced pepper add the sugar and vinegar season
3. puree in a blender and push though a sieve and serve.
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