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7th September 2010
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| John's Page |
7th September 2010 |
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Personal thoughts from the Festival Director - not necessarily endorsed by the Festival Organisers. Notes for the Month - July, 2010 Lemon and Ginger Partridge I was sorting out the freezer recently in preparation for the new game season. I came across some partridge breasts which I had prepared from some birds my gamekeeper friend Geoff had shot for me. What to do with them? Here is a recipe inspired by Tina Dennis in her book "The Pheasant Cook." Marinade the breasts in a mixture of soy sauce and rice wine overnight. (Use a mixture of Superior Soy and Soy Superior) Brown the breasts in a frying pan. (About 1 minute per side is enough). Set on one side. Make the sauce: gently fry some grated fresh root ginger and garlic. Do not brown. Add Stock (I used game stock") a dessert spoon of honey, the juice of a couple of lemons and some lemon zest. Place the breasts in a saucepan and cover with the sauce. Add extra stock to just cover them and bring to the boil. Simmer for 15 minutes and add enough cornflour (mixed with a little water) to thicken the sauce. Done! I served this on a bed of fresh pasta with broad beans on top. |
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