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Avocado-Stuffed
Baby Chillies
Braised Cheeks
Candied Seville Orange
Peel in Syrup
Cantuccini with Black Pepper,
Fennel and Orange Zest
Coconut Flour Pancakes
with Lime
Chick-Pea Pancakes with Nigella Seeds and Turmeric
Couscous Salad with
Roasted Green Garlic
Globe Artichokes
Glorious Green Stir-Fry
Grilled Asparagus Salad
with Bacon and Parmesan
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Membrillo
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican Pork and Beans
Meal-in-a-Bowl
Moroccan Kid Tagine with Apricots and Almonds
Mushroom, Red Pepper and Rocket Ciabatta Burgers
Mushrooms with Pappardelle,
Pine Nuts, Cream, Garlic
and Parmesan
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower
with Lovage and Lemon
Pan-Fried Jerusalem
Artichokes with Cobnuts
Quince and Ginger Sorbet
Quince Compôte
Rabbit with Potatoes,
Peppers and Lemon
Roast Grouse with
Blackberries
Rosemary Sorbet
Roasted Cauliflower with
Walnuts, Chives and Lemon
Rhubarb and Angelica Sorbet
Sea Bass Parcels
with Fennel and
Preserved Lemon
Salted Sevilles with
Star Anise, Coriander
and Chilli
Seville Orange Ice Cream
Spiced Parsnips and
Ginger Cupcakes with
Orange Drizzle
Spiced Roast Quince with
Honey and Clotted Cream
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Two-Apple Pizza
with Walnuts
Two-Cherry Yogurt Ice
Warm Salad of Baby Broad
Bean Pods, Grilled Cherry
Tomatoes and Feta
Warm Salad of Partridge,
Pears and Walnuts
Partridge Game cookery classes South West
Learn to Cook Partridge
Festive Salads with Christine McFadden

Warm Salad of Partridge, Pears and Walnuts

Perfect for winter dining, this classy salad makes the most of tasty seasonal
produce. The recipe looks long and complicated but it's really quite easy.
I have divided it into lots of simple steps so that it's easy to follow.
Serves 2 as a starter or light meal

oven-ready partridges 3 (or 2 small pheasants)
ripe juicy pear 1
lemon juice of ½
sea salt flakes
freshly ground black pepper
rapeseed oil 2 tbsp
walnuts (preferably new season 'wet') 6, freshly shelled and halved
good-quality chicken or game stock 6 tbsp (home-made or from a pouch)
traditional balsamic vinegar 1 tsp, plus extra for drizzling
salad leaves and leafy herbs 2 good handfuls
walnut oil
salad cress to garnish

For the marinade:
walnut oil 6 tbsp
lemon juice of ½
fresh bay leaf 1, shredded
fat garlic clove 1, crushed
sea salt flakes
freshly ground black pepper

1) Remove the breasts from the partridges, cutting close to the bone. (Freeze the legs for future use. Use the carcass for game stock.) Remove the skin from the breasts.

2) Combine the marinade ingredients in a shallow bowl. Add the pheasant breasts. Cover and chill for at least 2 hours or up to 2 days.

3) Halve the pear lengthways. Remove the core, inner stem and peel. Slice each half into three segments. Put in a shallow bowl and sprinkle with the lemon juice.

4) Reserving the marinade, remove the breasts, scraping off any solids. Sprinkle with sea salt flakes and freshly ground black pepper.

5) Strain the marinade – there will be only a tablespoon or so – and set aside.

6) Heat the rapeseed oil in a pan large enough to take the breasts in a single layer. Fry the breasts over medium-high heat for 2 minutes. Turn them over and fry for another minute. Immediately remove from the pan and put on a plate.

7) Leave to rest for 10 minutes in a low oven with the door slightly ajar; they will continue to cook so don't worry if they look very rare to begin with.

8) Wipe the pan clean. Add the walnuts, reserved marinade, stock, balsamic vinegar and any juices from the breasts. Stir with a wooden spoon over medium-high heat, scraping up any sediment. Bubble for a few minutes until the liquid is slightly syrupy. Check the seasoning.

9) Put the salad leaves in a bowl. Toss with a little sea salt and just enough walnut oil to barely coat the leaves.

10) Arrange the leaves on two serving plates. Arrange the pear slices in a triangle on top of the greenery.

11) Carve the breasts into 1-cm diagonal slices. Arrange attractively on top of the pears.

12) Pour the sauce and walnuts over the top. Garnish with cress, drizzle with a little balsamic vinegar. Serve at once.

 

Recipes © Christine McFadden 2014

         
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