Honey roasted Red Leg Partridge breast
Preparation time: 5 minutes
Cooking time: 4 minutes
Ingredients:
Featured in:
October 2011
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
Featured in:
October 2011
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.
Archives
Never miss a copy!
Big savings when you take out a subscription.
Our April issue is now on sale.![]()
As well as Lincs Co-op stores, newsagents and supermarkets across the county, you can buy your copy of Lincolnshire Life each month from these independent outlets:![]()
International Bomber Command Centre - Lincoln![]()
Vine House Farm Shop & Cafe - Deeping St Nicholas![]()
The Granary Farm Shop - Wragby![]()
Mountain's Farm Shop - East Heckington![]()
Doddington Hall and Gardens - Doddington![]()
Farmer Browns Ice Cream - Huttoft![]()
Fisher’s Farm Shop - Stallingborough![]()
A little bit of Lincolnshire - Steep Hill, Lincoln![]()
J. Shaw & Son - Alvingham![]()
No. 12 Chocolatier - Kirton in Lindsey![]()
Pennells Lincoln - South Hykeham![]()
Uncle Henry's - Grayingham![]()
Rock Foundation - Caistor![]()
The Wolds Edge - Market Rasen
