COOMBE FARM PIES

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.