Christine McFadden Cookery and Food Writing
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Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with Sweet
Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Glorious Green Stir-Fry
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Medlar and Ginger Creams
Medlar and Rosemary Jelly
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower with
Lovage Crumbs and Lemon
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Roasted Parsnip and
Cumin Soup
Roasted Squash and
Chilli Soup
Roasted Swede, Ginger and
Spiced Black Bean Soup
Rosemary Sorbet
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Salted Sevilles with Star Anise, Coriander and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Sea Buckthorn, Apple
and Ginger Cake
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Medlar Tart with
Walnut Pastry
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Turkey Egg Frittata with
Roasted Red Peppers
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
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 partridge 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.


Recipe © Christine McFadden 2020

    Photography: Christine McFadden    
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