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Food information and recipes from the heart of
Devon!
Click on the link to to go the relevant
section
Farmers' markets across Devon
Ashburton: Tuckers Country Store and Proper
Pork market, every Saturday at Tuckers' Yard, 9.30am-3pm.
Barnstaple: Main food market on Fridays. Food also available on Tuesday and
Saturdays. Pannier Market, Town Centre, 9am-3pm.
Bideford: Tuesdays and Saturdays at the Pannier Market.
Bovey Tracey: Fortnightly on Saturday at the Town Square.
Bratton Flerning: Fourth Saturday of each month at the Village Hall,
9.30am-12pm.
Braunton: Fourth Saturday of each month at the Village Hall, 9.30am-12pm.
Buckfastleigh: Thursday at the Town Hail, 9am-1pm.
Combe Martin: Third Saturday of the month at the Village Hall, 9.30am-12pm.
Crediton: First Saturday of the month at the Town Square, 10am-1pm.
Cullompton: Second Saturday of the month at Station Road Car Park,
9.30am-12,30pm.
Dartmouth: Second Saturday of the month at the Old Market Square, 9am-1pm.
Dawlish: Every second Friday at The Lawn.
Exeter: Every Thursday at Fore Street/ South Street, 9am-2pm.
Exeter Slow Food: Third Saturday of the month, 10am-2pm.
Exmouth: Second Wednesday of the month at the Strand Gardens, 9am-1pm.
Heanton: Second Saturday of the month at the Parish Hall, 9.30am-12.30pm.
Honiton: Third Thursday of the month at St Paul's Church forecourt,
8.30am-1pm,
Holsworthy: Every Wednesday at The Square.
Ilfracombe: Every fortnight at The Lantern. 10am-12.30pm.
Ivybridge: Third Saturday of the month at Glanville Mill Car Park, 9am-1pm.
Kingsbridge: First Saturday of the month at the Town Square, 9am-1pm.
Lynton: First Saturday of the month at the Town Hail, 10am-12.30pm.
Newton Abbot: Every Tuesday at Courtenay Street, 9am-3pm.
Okehampton: Third Saturday of the month at St lames' Chapel Square,
9am-1pm.
Ottery St Mary: First Friday of month at Hind Street Car Park,
8.30am-1.30pm,
Plymouth: Second and fourth Saturday of the month at Sundial, Armada Way,
9am-4pm.
Seaton: Usually every third Friday (check Town Hall notice board for
details) at the Town Hall, 9am-1pm.
South Molton: Fourth Saturday of the month at the Pannier Market, 7am-1pm.
Tavistock: Second and fourth Saturday at Bedford Square, 9am-1pm.
Tiverton:. Third Wednesday at the Pannier Market, 9am-1pm.
Totnes: Last Saturday of the month at the Civic Hall, 9am-1pm.
Widecombe: Last Saturday of the month at The Church House, 10am-4pm.
Falmouth bay scallops with a ginger,
lemongrass and chilli relish
From The Dartmoor Inn, Lydford Serves 4
Scallops 12 shelled and washed, with roe left on
Ginger bulb 1, finely chopped shallot 1, finely chopped lemongrass 1
stick, finely chopped red chilli 1
Soya sauce 1 dessert spoon, chives 1 small bunch chopped, a squeeze of
lemon, salt and pepper, olive oil 2 tbsp
For the relish Place the chopped ginger, chilli, shallot, lemongrass and
chives in a bowl and add the lemon juice, olive oil and soya sauce. Mix
well.
For the scallops Pat the scallops dry with kitchen paper. Heat some olive
oil in a heavy-bottomed pan to almost smoking. Season scallops with salt
and pepper and pan fry for 2 minutes each side until cooked. Remove and
place on serving plate. Cover with the relish and garnish with some leafy
herbs. Serve immediately.
The Dartmoor Inn Lydford, Phone: 01822 820221
www.dartmoorinn.com
Pork belly with chorizo, roast peppers
and local cockles
From the Quay Restaurant and Bar, Ilfracombe
Pork belly 1/2 (scored across the skin)
Lemon 1, carrots 2, parsnip 1, garlic 1 head, onion 1, rosemary and thyme
White wine 1 glass, red peppers 3, chorizo sausage 1, local cockles 500g
Roughly dice the vegetables and herbs, slice the lemon, and put in a deep
roasting tray.
Season the skin of the pork with salt and paprika to help crisp the
crackling. Lay the pork over the vegetables and lemon, skin side up. Add
the glass of wine and cover with foil. Cook for around 5 hours at 140 C
degrees.
Meanwhile, roast and skin the peppers by blackening their skin over the
gas, then leaving to steam and cool in a bowl covered with cling film.
Wash the cockles in clean cold water and slice the chorizo. Once the pork
is very tender (check with a fork on the edge) you need to press it as it
cools between two flat trays with a weight on top. This flattens the pork
into a more presentable piece and also flattens the bands of fat that run
through the meat. Once the pork is flat and cool, chill for 1/2 hour -
this makes it easy to cut into square portions.
To serve, heat a frying pan with some oil, add the pork, skin side down
(beware this may spit and crackle but it's worth it) turn the pork over
and test the skin, and if it's not yet crisp, lay it back, skin side down.
Add the cockles, chorizo and peppers and heat them all in the oven at 180
C degrees this should only take 4 minutes.
Serve with fresh bread and olive oil.
The Quay Bar, 11 The Quay, Ilfracombe Phone: 01271 865599
Chocolate and raspberry pavlova
From Lifton Strawberry Fields Farm Shop Serves 10
Egg white 210g or approx. 8 eggs, caster sugar 400g, good cocoa powder 3
tbsp, vanilla essence 1 tsp, red wine vinegar 2 tsp, good quality plain
chocolate 25g, chopped small, Devonshire cream 500ml, whipped, fresh Devon
raspberries 500g, plain chocolate grated, to decorate
Whisk the egg whites until stiff, then gradually whisk in the caster
sugar, a little at a time. Whisk in the vanilla essence, red wine vinegar
and sifted cocoa powder, and lastly fold in the chopped chocolate. Spoon
the mixture onto baking parchment in a high mound, and bake in a cool oven
of 130 C, for 1.5 hours. Allow to cool before spreading with the whipped
cream and piling on the raspberries. Finish with the grated chocolate.
Serve with a good dollop of clotted cream, or even better, some Lifton
Farm Shop homemade raspberry or chocolate ice cream.
Lifton Strawberry Fields Farm Shop Phone: 01566 784605
http://www.liftonstrawberryfields.co.uk |
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