Search The Recipes
Recipes
The recipes include a seafood starter, elegant main and creamy pudding...
(Starter) Devon Crab Salad with Avocado Mayonnaise
Ingredients:
1 lemon, juice only
2 spring onions, finely chopped
50g / 2oz white crab meat
1 tbsp fresh parsley, chopped
mayonnaise
1 avocado
Method:
Blitz avocado with lemon juice and mayonnaise. Place all of the salad ingredients into a large bowl and mix well. Serve with dressed leaves and a squeeze of lemon and the avocado mayonnaise.
(Main Course) Pantsygawn Goats Cheese and Sun Blushed Tomato Wellington
Ingredients:
½ Pantsygawn Goats Cheese
100g Sun Blushed Tomatoes
8 Spring Onions (finely chopped)
4 thin Pancakes
Puff Pastry
2 Red Peppers
1 Onion
1 Potato
1 Clove Garlic
¼ pint Vegetable Stock
Method:
In a bowl crumble the goats cheese, add spring onions, and sun blushed tomatoes and season with salt and pepper. Mould the goats cheese mixture into balls and place in the middle of a pancake. Fold the pancake to encase the balls. Roll out the puff pastry, cut circles approximately 15cm. Put the pancake in the middle of each pastry disc, brush the edges with egg wash and fold over to completely encase the pancake and cheese mix. Place on a tray with baking parchment, brush with egg wash.
For the pepper sauce, roughly dice the onion, garlic, pepper and potato. Cover with stock, season and simmer until cooked. Blitz in food processor and pass through a sieve. Pre heat oven to 180 degrees, bake the Wellington for about 12 minutes or until pastry is golden brown. Serve on the plate with pepper coulis, and garnish with some asparagus, creamed leeks or other greens.
(Dessert) Vanilla Panna Cotta
Ingredients:
400ml/14fl oz double cream
60g/2¼oz caster sugar
3 gelatine leaves, soaked in cold water for five minutes
1 vanilla pod, seeds only
Method:
Simmer the cream and sugar in a pan on a low heat, until the sugar dissolves. Remove from heat, squeeze the water out of the gelatine leaves and add them to the cream mixture. Stir the gelatine in until combined, then transfer to the fridge to cool.
When the panna cotta mixture has thickened slightly, stir in the vanilla seeds and pour into moulds. Return to the fridge for two hours, or until set.
To serve, turn out the panna cotta onto plates (dip the moulds into warm water if they don’t come out easily). Garnish with poached fruits of your choice.
Hotel's Website Email Hotel
