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Old-fashioned Pan-fried Stuffed Partridge, Alfred le Fermier Cheese Mashed Potatoes, Sautéed Brussels Sprouts, Applesauce and Fruit Ketchup
2013-08-06
https://www.metro.ca/userfiles/image/recipes/perdrix-pommes-terre-fromage-alfred-le-fermier-bruxelles-pomme-ketchup-6376.jpg
PT55M
PT55M
PT1H50M
In a skillet, sweat shallot in butter.In a bowl, combine shallot, garlic, prunes, ground chicken, ground pork, walnuts, herbs, salt, pepper and lemon juice.Brown a bit of stuffing to adjust seasoning.Preheat oven to 350°F (180°C).Cut partridges along backbone and debone. Save the bones.Stuff and tie partridges. Roast for 30 minutes.Gravy: In a saucepan, brown partridge bones in oil. Add celery, carrot and onion. Cook over very low heat for 1 hour.Mashed potatoes: Cook potatoes in cold water, salted as soon as it comes to a boil. Drain. Using a food mill, mash potatoes. Add cream, butter and cheese. Season and set aside.Applesauce: Peel and cut up apples. Cook them in a pan with a little water, lemon juice and 2 star anise.Purée them with a food mill. Set aside.Raw fruit ketchup: Combine celery, pear and tomatoes, honey, vinegar and spices. Set aside.Brussels sprouts: Remove tough outer leaves and thinly slice sprouts. Pan-fry in olive oil for 5 minutes. Add nuts.Presentation: Remove string from partridges. Lay birds over mashed potatoes and Brussels sprouts. Accompany with fruit ketchup, apple sauce and partridge gravy.Brigitte Laquerre
8
Émission Les Chefs
4
1
4
4
1 shallot, chopped
sufficient quantity, butter
0.500 garlic clove
3 prunes, pitted and chopped
3/4 tsp. (3 mL) chopped parsley
3/4 tsp. (3 mL) chopped thyme
Salt and pepper to taste
lemon juice to taste
1/4 cup (60 mL) chopped walnuts
3 oz (75 g) ground chicken
3 oz (75 g) ground pork
2 partridges
apple sauce:
2 apples
fresh-squeezed lemon juice to taste
2 star anise
raw fruit ketchup
1 stalk celery, peeled and diced
1 pear, peeled and diced
2 Tomato peeled, seeded and diced
1 tsp. (5 mL) honey
2 tsp. (10 mL) white wine vinegar
crushed cinnamon and chilli peppers to taste
brussels sprouts:
3/4 lb (400 g) brussel sprouts
extra virgin olive oil as needed
1/4 cup (60 mL) nuts
Old-fashioned Pan-fried Stuffed Partridge, Alfred le Fermier Cheese Mashed Potatoes, Sautéed Brussels Sprouts, Applesauce and Fruit Ketchup
8
servings
0:55
Preparation
0:55
COOKING
1:50
TOTAL TIME
Ingredients
-
1
shallot, chopped
-
sufficient quantity, butter
-
0.500
garlic clove
-
3
prunes, pitted and chopped
-
3/4 tsp.
(3 mL)chopped parsley
-
3/4 tsp.
(3 mL)chopped thyme
-
Salt and pepper to taste
-
lemon juice to taste
-
1/4 cup
(60 mL)chopped walnuts
-
3 oz
(75 g)ground chicken
-
3 oz
(75 g)ground pork
-
2
partridges
-
gravy
-
1/4 cup
(60 mL)olive oil
-
1
stalk celery, thinly sliced
-
1
medium carrots, thinly sliced
-
1
onion
-
mashed potatoes:
-
6
medium potato, peeled
-
1/2 cup
(125 mL)35% m.f. cream
-
1 Tbsp.
(15 g)butter
-
3 oz
(100 g)alfred le fermier cheese, diced
-
apple sauce:
-
2
apples
-
fresh-squeezed lemon juice to taste
-
2
star anise
-
raw fruit ketchup
-
1
stalk celery, peeled and diced
-
1
pear, peeled and diced
-
2
Tomato peeled, seeded and diced
-
1 tsp.
(5 mL)honey
-
2 tsp.
(10 mL)white wine vinegar
-
crushed cinnamon and chilli peppers to taste
-
brussels sprouts:
-
3/4 lb
(400 g)brussel sprouts
-
extra virgin olive oil as needed
-
1/4 cup
(60 mL)nuts
Preparation
In a skillet, sweat shallot in butter.
In a bowl, combine shallot, garlic, prunes, ground chicken, ground pork, walnuts, herbs, salt, pepper and lemon juice.
Brown a bit of stuffing to adjust seasoning.
Preheat oven to 350°F (180°C).
Cut partridges along backbone and debone. Save the bones.
Stuff and tie partridges. Roast for 30 minutes.
Gravy: In a saucepan, brown partridge bones in oil. Add celery, carrot and onion. Cook over very low heat for 1 hour.
Mashed potatoes: Cook potatoes in cold water, salted as soon as it comes to a boil. Drain. Using a food mill, mash potatoes. Add cream, butter and cheese. Season and set aside.
Applesauce: Peel and cut up apples. Cook them in a pan with a little water, lemon juice and 2 star anise.
Purée them with a food mill. Set aside.
Raw fruit ketchup: Combine celery, pear and tomatoes, honey, vinegar and spices. Set aside.
Brussels sprouts: Remove tough outer leaves and thinly slice sprouts. Pan-fry in olive oil for 5 minutes. Add nuts.
Presentation: Remove string from partridges. Lay birds over mashed potatoes and Brussels sprouts. Accompany with fruit ketchup, apple sauce and partridge gravy.
Brigitte Laquerre
Source :
Émission Les Chefs
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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