November 2010 Recipes (provided by Tony Heath)
Sauted Partridge Breasts with Rosemary and Apple
- 4 Partridge breasts
- 2 sprigs rosemary
- 2 tbsp Summer Harvest rapeseed oil or olive oil
- 50 gms butter
- 2 eating apples, peeled, cored and thickly sliced
- 2/3 shallots, peeled and sliced
- Approx 50 mls dry white wine or cider
- 2 tbsp chicken stock
- Black pepper and sea salt
Strip leaves off rosemary sprigs, finely chop and sprinkle over the partridge breasts along with freshly ground black pepper. Heat the oil in a heavy based fry pan and cook the breasts in the pan for about 2-3 minutes each side, before adding about a third of the butter which when foaming is used to baste the breasts for another minute or so. Remove the partridge and keep warm Add another third of the butter to the pan then add the shallots and apple slices and cook until soft and lightly browned. Tip out and keep warm.
Return pan to heat and add the wine or cider and stir to scrape any juices stuck to the bottom of the pan, boil and reduce by a half then add the chicken stock and any juices from the partridge and apples. Again reduce by a half, then finish off with the remaining third of butter to enrich and emulsify the sauce.
Arrange the breasts, carved or not on to plates, spoon the apples and shallots and finally the sauce over and serve.
Peppered Pineapple Flambé
- 4 slices of fresh pineapple approx 1 cm thick, center core and skin removed
- Freshly ground black pepper
- 50 gms unsalted butter
- 1 tbsp caster sugar
- Juice of half a lemon and 1 orange
- Glass of rum
Sprinkle both sides of each pineapple slice with freshly ground black pepper. Heat butter in a fry pan, add the pineapple and sauté for a minute on both sides Pour over the rum and ignite. Remove pineapple on to plates carefully.
Pour lemon and orange juices into pan along with the sugar and boil to lightly caramelise and thicken, remove from heat. Place a scoop of vanilla ice cream or crème fraiche on top of each plate of pineapple and spoon the sauce around.
- 300 gms potatoes, peeled and cut into small chunks
- Sea salt
- 100 mls milk
- 20 gms potato flour (fecule)
- 2 medium eggs
- 1 egg white
- 2 tsp single cream
- Freshly ground black pepper
- 125 gms unsalted butter
- 200 mls crème fraiche
- Small bunch chives
- Avruga caviare or lumpfish roe
Cook the potatoes in boiling salted water until tender. Drain well and push through a mouli or mash well. Bring the milk to the boil in a large pan, add the potato and mix well. Lower the heat and stir in the potato flour and slowly incorporate the whole eggs, beating constantly, then the egg white,
Finally add the cream still beating, remove from heat and season well.
Slowly heat a non stick pan, melt a little of the butter to coat the whole pan. Using a dessert spoon drop mounds of the potato mixture into the pan allowing a reasonable distance apart, increase the heat if necessary and cook the pancakes carefully for about 3 minutes on each side until nicely golden brown. You can test if cooked by inserting the point of a knife into the pancake. Add more butter if needed, remove from pan when cooked and repeat the process until all the mixture has been used up.
To serve, place a dollop of crème fraiche on top of each pancake, then a small amount of caviare or lumpfish roe and some chopped chives. Alternatively serve with a poultry or game dish as an accompaniment.