Saturday, 27 October 2012

Partridge Breast Normandy (Revisited)

We are well into the game season now, and although I no longer have the client who gave me his kills, I am looking forward to some at the Fox and Rarebit on the way to Whitby Goth Weekend (3 days to wait) and so I thought I would redo this blog from last winter as I now have more readers.
2 Phesants, 2 Partridges
  Here’s one for Ali Ray to put in her Eat local section in the 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

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.

1 comment:

  1. I haven't heard it called a Sweede since my grandpa passed! I'm curious about what "your allotment" means though ... is that what you call your vegetable garden? :o)

    ReplyDelete

If Only The Whole World Could Work Like This.

On Saturday night, I went to see three great bands, at my regular Goth Club. Sunday, I received a `Friends request` from the lead ...