Partridge With Apples Recipes

PARTRIDGE IN CIDER WITH APPLES & CELERY

Steps:

• Heat oven to 150C/130C fan/gas 2. Place a large frying pan over a medium heat and pour in 1 tbsp of the oil. Dust the partridges in the flour and fry until evenly browned all over. Remove from the pan and drain on a piece of kitchen paper.
• Put a large casserole dish on the heat. Pour in the remaining oil, add the lardons and cook until the fat has rendered out and the lardons are crisp. Add the onion and celery to the pan and sweat down until soft. Stir in the apples to soften a little. Add the thyme, sage and the partridges, then pour over the cider and chicken stock and bring to the boil. Cover and transfer to the oven for 25 mins or until the thigh meat is cooked through and will come away from the bone, and the sauce has reduced and thickened. Remove from the oven and serve with the Smoked butter mash (see 'Goes well with').

PORRIDGE WITH APPLES

Steps:

• Put the water in a large saucepan and boil.
• When boiling, pour in the porridge and stir for 1-2 minutes.
• At this point you should really turn the heat down while stirring but if your stove does not simmer so well, then just lift the pot away from the heat for a few seconds periodically.
• After a minute, put in the apple slices and continue to stir for a further 30-45 seconds.
• The porridge should be thickening up by this point. If not, keep it on the heat a little longer.
• Take the pot off the heat, cover the porridge and set aside for a couple minutes.
• Serve, with any extras you might have to hand like a bit of brown sugar if you are lucky or some honey drizzled over.
• You could also replace up to half of the water with milk while you are cooking the porridge for a creamier version.

PARTRIDGE WITH APPLES

Steps:

• Preheat oven to 350 degrees. Truss the partridges, spread with one tablespoon butter each and season with salt and pepper. Place in a roasting pan with just enough water in it to cover the bottom and roast for 30 minutes. Remove to a serving dish and keep warm.
• Meanwhile peel, core and halve the apples. Place them on a buttered baking dish flat side down. Dot with one tablespoon of butter and cook for about 15 minutes, or until just soft. Keep warm.
• Saute the bread in the remaining butter, remove and drain on paper towels. Add the livers to the pan and saute until pink. Remove them to a small bowl and mash them to a paste with salt and pepper. Spread the paste on the bread and keep warm.
• Add the Calvados or whisky to the pan, ignite and shake until the flame goes out. Pour this over the partridges and surround them with the apple halves and watercress.

PARTRIDGE WITH CABBAGE AND APPLES

Steps:

• Split partridge through back and fix it flat.
• Rub salt and pepper over all surfaces.
• Brown bird and onion in butter.
• Into a Dutch oven or kettle put half of the cabbage, apple and sugar add bird breast side up, add remaining of cabbage, apple and sugar. Add stock.
• Cook 1 1/2 hours watching closely or until birds and cabbage are tender.