Pies packed with the finest flavours of Devon
enquiries/orders Tel: 01409 281407
E-mail philip@coombefarmpies.com
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MEDIEVAL PIE
An extremely tasty combination of pork with red cabbage, apple, cider vinegar, brown sugar and seasoning.
DEMSHUR BEEVE PIE
Large chunks of Devon Ruby Red beef together with Devon Blue cheese in a stock made with fresh herbs.
CHICKEN AND HAM
The absolute classic of local free range chicken with pieces of lightly smoked gammon in a leek and white wine sauce
DEVONSHIRE SQUAB PIE
A traditional Devon dish of lamb (unusually, not pigeon), flamed in local apple brandy with apples, prunes, cinnamon and nutmeg
FISH PIE
Locally caught fresh haddock , smoked salmon and leek in a creamy white wine and cheese sauce with a pastry top
GAME PIE
A combination of wild red and roe deer, pheasant, pigeon, rabbit and partridge in a thick red wine and mushroom sauce flavoured with juniper, nutmeg and spices.
HUMBLE PIE
As promised, the vegetarian option. Stacks of local organic root vegetables in a herby, tomatoey slightly smokey mild paperikery sauce.
DEVONIAN
This is my local answer to the Steak and
Guiness. I have used a dark Ale rather than
a stout, and for any children reading this, I'm
sorry but the alcohol has been burnt off.
APPLE CRUMBLE
All round popular family pud.
SUMMER CRUMBLE
Apple, gooseberry and elderflower.
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DEVONSHIRE SQUAB PIE Photo by Martin Hesp |
COMING SOON Welcome this month to readers of "COUNTRY LIVING"
A quick note on changes in the pipeline. I am going to change the Humble Pie to a vegetable crumble with some fairly cunning differences. Also, I have tracked down an exceptional locally brewed Devon dark ale, so beef and ale it will be. .
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| MY NEW GAME RANGE I am dedicating this page to food for sporting and leisurely occasions, although I am sure that these recipes lend themselves to lazy boxing day lunches as well as summer picnics.
RAISED GAME PIE
This is something I have wanted to do for a long time. My Magnum Opus. The no-expenses-spared approach. The contents of the pie have been marinated for twenty four hours in port. The meats are venison, pigeon, partridge, pheasant and rabbit. Ingredients include juniper, garlic, blueberries and nutmeg. All the meat is coarsely cut to give real bite and texture, while the forcemeat is made from minced belly pork. The surrounding jelly comes from a superb herby flavoured stock, with the gelatinous quality from pigs’ trotters. It is encased in hand raised pastry. Here comes the really good bit. The pie is flavoured with Tuber Magnatum, or to those of us who are not Ancient Romans, White Truffles. These are the Rolls Royce of the truffle world, found in Northern Italy, particularly around Alba. The pie weighs about 2.2 kilos (just over 4lbs). It is a statuesque 3.5 inches high and 7 inches across. Though I say so myself, this is truly a masterpiece of culinary architecture
Price £28.00
GAME TERRINE
The meats used in this terrine are the same as in the game pie, only without the flavour of white truffles, and I have used red wine instead of the port. Weighs about 500g. Price £ 6.80
GAME BITES
These are my own creation, as well as my own recipe, in attempt to fill a gap, so to speak. I was thinking of the of the mid-morning cold sausage finger food type of snack. These are my flavoursome game version. They weigh about 60g each.
Price £ 1.50
NEW THIS WEEK
LARGE PORK PIE WITH SAGE
This is a 4" Pork Pie made with chunks of prime pork and large pieces of smoked gammon, bound togther with spiced sausage meat and flavoured with fresh sage.
£ 2.80 each.
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