Archive for Downsizer For an ethical approach to consumption
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yummersetter
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A Brace of Partridgeslooking round the village butchers for something I wouldn't usually buy as OH wouldn't like it but I could have as a solo meal, I bought these two. I thought somewhere I'd have a recipe, but no luck in the books on the shelf - how would you suggest I cook them?
They're plucked already, haven't checked the innards yet, but I guess they're probably hollow.
Something with fruit would be good, there's tons of apples quinces and pears, and apricots and plums in the freezer. Maybe a tagine?
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judith
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Great minds!
I have just taken a partridge out of the freezer and am currently trawling the net for recipes for tomorrow.
I bought some wet walnuts today and have some home-cured bacon and apples, so I was wondering about simply roasting it with a moist, tasty stuffing. Possibly with a calvados-based sauce.
But I'm also open to other suggestions.
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gil
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If you're going to roast them, should you wrap them or cover the breasts in streaky bacon so they don't dry out too much ? Along with a moist stuffing inside, for which apples would be ideal
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judith
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Although seeing the fruity goodies you have in your freezer, I wonder how it would work roast and served on a fruit purée - perhaps quince or pear.
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yummersetter
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what did you decide on, Judith?
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judith
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I haven't yet!
Got to walk the dog first, then decide. But I will probably just stuff and roast it in the end.
How about you?
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yummersetter
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just got in half an hour ago, still hospital visiting  I was hoping Jane Grigson would consider partridge a Good Thing, but apparently not.
One of them has a vodka soaked quince inside, sliced pear underneath and is wrapped in streaky bacon. Roasting at 200deg with potatoes and squash, with 45mins on the timer but I haven't got any idea how long it'll need so I'll start checking after 30 mins. I'll probably turn it upside down at some point soon.
Green beans and baby carrots (cos that's how big they grew) to go with, and some four berry jelly.
The second one is waiting its turn to see how well I fare. Probably it will go in a tagine tomorrow
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judith
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In the end I made a stuffing of bacon, shallots, walnuts, a small chopped apple, breadcrumbs and thyme and bound it together with a generous splash of calvados (although in retrospect, I think cider or apple juice would have been better).
Then roasted it at 220°C for about 25 minutes and let it rest for another 10. That was pretty well spot on - just slightly pink and not dried out at all.
Served it on steamed cabbage with carrots on the side.
Very tasty, but lacking gravy and my cabbage was a tad underdone. I saved the legs to make soup with tomorrow.
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yummersetter
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yes, mine was slightly overdone - it would have been better cooked for 35mins, perhaps at a lower temperature for the last 20 mins but was still very good and tasty. Had I not have been online . . .
The squash was horrid though,dry and fibrous.
Lets see how the tagine goes, I think the wetter way of cooking will make the bird more tender
Loads of soup ingredients. And dog treats.
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