Saturday 24th August 2019
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Serves 4
Preparation time: 10 minutes
Cooking Time: 15 minutes

Ingredients
8 partridge breasts
1 tablespoon of mixed ground cinnamon, clove, star anise, and nutmeg
500g of fresh cranberries
4 large figs
2 tablespoons of sugar
3 tablespoons of extra virgin olive oil
1 teaspoon of fresh thyme
100g of butter
1 clove of garlic chopped
Salt and pepper to taste

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

Pan fried winter spiced partridge breast, sautéed cranberries, roasted Ceps and figs

 

 

METHOD
Season the partridge breasts with salt and the mixed spices and set aside.

Wash the cranberries and melt the butter in a pan. Add the cranberries and sugar, cook for 2 minutes and set aside.

Wash the Ceps mushrooms and pan roast with the thyme olive oil and garlic for 3 -4 minutes, season with salt and pepper.

In a non-stick pan melt the butter, cut the figs in half and pan roast for 1 minute, set aside. Using the same pan cook the partridge breasts for 3 minutes each side and serve.

Comments Add your thoughts.

  1. Doug Weller January 15, 2019

    Knowing the chef, this will be delicious.

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