Sunday, 15 January 2012

Partridge Breast Normandy February 2010

Here’s one for Ali Ray to put in her Eat local section in the Club Magazine. If you want local and mostly free I bet she can’t beat this meal which I cooked the other Sunday. It was Roast Partridge Normandy I served with roast potatoes, braised red cabbage and mashed Sweede. I had been given a brace of Pheasants and a brace of Partridges - shot at Addingham by one of my clients, and some cooking apples by another client. The Vegetables and potatoes were from our allotment.



Partridge Breast Normandy

4oz butter 2 young Partridges
Salt & pepper 2 rashers rindless bacon
1 ½ lb. apples 4 floz double cream
2 tbsp. Calvados or brandy Chopped parsley to garnish
Shoot, hang for 4-5days, skin and joint the partridges.
Set oven to 180°C/ gas 4. Heat the butter in a casserole, add the partridge breasts and lightly brown them on both sides. Season with salt & pepper. Place a rasher of bacon on each breast. Peel, core & cut the apples into wedges and add to the dish.
Cook in the oven for 20 to 30 minutes. Add the cream and brandy, season to taste and replace in oven for 10 minutes. Sprinkle with the chopped parsley before serving.

No comments:

Post a Comment

Trying To Make Chris An Apprentice, Didn`T Go Well.

It said on BBC Radio 2, that women who are 62 who cannot yet get their state pension till they are 66 were been told by the job centres ...