Friday 20th October 2017
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Serves
Preparation time: 5 minutes
Cooking Time: 4 minutes

Ingredients
4 fresh partridge breasts
2 tablespoons of heather honey
2 tablespoons of rapeseed oil
200g fresh Scottish girolles mushrooms
1 clove of garlic
100g Muscat grapes
100g goats’ cheese
50g pecan
1 tablespoon of red wine vinegar
80ml walnut oil
Maldon salt to taste

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Honey roasted Red Leg Partridge breast, Muscat grape and goats’ cheese salad with sautéed girolles mushrooms and pecan vinaigrette

METHOD
Season the partridge breast with salt, heat 1 tablespoon of rapeseed oil in a non-stick pan and gently roast for 1 minute each side. Add the honey and set aside.

Wash the girolles mushrooms and sautée in a pan with the rest of the rapeseed oil and the peeled whole clove of garlic for 2 minutes. Season with salt and set aside.

For the vinaigrette, place the pecans, walnut oil and red wine vinegar in a blender and chop roughly.

Wash and cut the Muscat grapes, crumble the goats’ cheese and mix well together.

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