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Cooking Recipes for all types of food and cuisine
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Eatoutdevon.com aims to bring you the best recipes from the region's top chefs.
Also, there are links to recipe resources and local foods.
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EOD: Who or what is your favourite product / producer in Devon?Luscombes – our local Butcher from Totnes.
It’s only a small business but it provides us with a high quality and standard of meat.
We are always discussing with each other about how we can increase our business/supplier relationship, by helping each other when required, for example quoting the best competitive prices.
He is also very close with his game keeper, so if we have any special requirements, he will make sure this can be done.
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EOD: When not eating your own food where do you like to eat well?
I eat out alot when i'm not working. However it doesn't have to be anything fancy, i just like to relax, enjoy the food and appreciate what other chefs are upto.
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EOD: Where would you like to eat before you die?
The Fat Duck, purely because of the depth of science that is behind the food that Heston Blumenthal creates.
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EOD: Where would you like to be in five years time?
I would like to be up there with the rest and best of them, being recognised for my creativity; superiority and love for cooking…not far from it now…so why not come and see for yourselves!
EOD: What is the secret of a perfect omelette?Hot Pan
Touch of Oil
Fork to Whisk Eggs
Done
Perfect!
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Orestone garden beetroot risotto with horseradish Chantilly
Ingredients
3 shallots finely diced
2 cloves of garlic
1 large glass of white wine
Hot chicken stock
3 cups of risotto rice
4 tbsp of beetroot puree
150g of diced beetroot,br>
Grated parmesan to taste
Acid butter(150ml of white wine,75ml of white wine vinegar,½ onion sliced,125g of butter)
Horseradish
Whipping or double cream
Method
Take a large pan with some extra virgin oil just to cover bottom, place on a low heat.
Add the diced shallots and garlic cloves, sweat in pan till transparent. At this point add the risotto rice and cook for a further few minutes until the rest of the oil has been absorbed into the rice.
Pour the glass of wine in and reduce by half. Add a little bit of the chicken stock at a time so that the rice has time to absorb the stock. Keep repeating this process until the rice is nice and tender, but still with a little bite to it.
Spread on to tray and allow to cool. Don’t forget to take out the garlic gloves as they have done their job now. You can put lines in the rice to aid its cooling if making the rice beforehand.
For the beetroot
I prefer using fresh beetroot myself and cooking it, but we’ll use the pre cooked ones to make life easier for you.
Square off the beetroot so it’s easier for you to make into dice, this way you can use the trimming for the puree, which is just blended.
For the acid butter
This aids with the flavour gives it a shine and also helps to thicken the risotto, just before it is served. This should be made in advance so it has time to set in the fridge, other wise it will separate on entering the risotto.
To make it add the wet ingredients and the onion finely sliced. This is then reduced until almost gone. At this point add the butter and take off the heat. Whisk until melted and then strain. Set aside in fridge to set.
Horseradish Chantilly
Depends on how strong you want, I’ll leave it up to you! Whisk together with cream to form stiff peaks, season to taste and place in fridge until required.
To finish
Place the risotto back into a pan unless your cooking it from scratch and have the rest of the ingredients ready. Add a touch of your hot chicken stock just to help it come back to temperature. Add the puree, the diced beetroot and the parmesan when ready. Just before you serve and some of the acid butter for that fuller flavour.
Serve into bowls and place a quenelle of the Chantilly on top and there you go.
Enjoy
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EOD: Who or what is your favourite product / producer in Devon?Tender and Tasty Beef Fillet from Colcharton Farm, Duroc Pork from Stuart Baker and Blissful Buffalo Mozzarella from Holsworthy - nice to have local Mozzarella!
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EOD: When not eating your own food where do you like to eat well?
The Dartmoor Inn at Lydford, Villamoura Restaurant at Bryanston in South Africa and my sisters house!
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EOD: Where would you like to eat before you die?
Clarke's in Kensington and Carluccio's
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EOD: Where would you like to be in five years time?
At Prince Hall Hotel, with an increasingly busy restaurant. Why move when you have the perfect situation?
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EOD: What is the secret of a perfect omelette?Well beaten eggs, lots of butter foaming in the pan, Golden outside, runny centre.
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Sweet Potato Rosti with Balsamic Baked Onions
Ingredients:
Sweet Potatoes
Crushed Garlic to Taste
Good Quality Olive Oil
Finely Grated Parmesan Cheese
Cracked Black Pepper
Four Red Onions
100ml of Balsamic Vinegar
For the Onions:
Peel and quarter four red onions. Heat 2 tbsp olive oil in an ovenproof pan. Shake the pan until the onions are well coated. Cover and cook in a moderate oven until the onions are soft. Remove from the oven and return to the hob. Add 100ml balsamic vinegar and reduce to a glaze. Cool and store in a jar in the fridge.
For the Rosti:
Peel the outer skin off the sweet potatoes and discard. Peel the sweet potato into slivers with a vegetable peeler. Toss the slivers with a good quality olive oil flavoured with crushed garlic, some finely grated parmesan cheese, and cracked black pepper. Mix until well moistened. Pile in mounds onto a baking sheet and bake at 180oC until cooked (approximately) 20 minutes.
To Serve:
Place a warm rosti on the plate, accompanied by some onion pieces. Dressed mixed leaves or some West Country air-dried ham add a complementary element to this combination.
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