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Old-fashioned Pan-fried Stuffed Partridge, Alfred le Fermier Cheese Mashed Potatoes, Sautéed Brussels Sprouts, Applesauce and Fruit Ketchup https://www.metro.ca/userfiles/image/recipes/perdrix-pommes-terre-fromage-alfred-le-fermier-bruxelles-pomme-ketchup-6376.jpg PT55M PT55M PT1H50M
In a skillet, sweat shallot in butter.In a bowl, combine shallot, garlic, prunes, ground chicken, ground pork, walnuts, herbs, salt, pepper and lemon juice.Brown a bit of stuffing to adjust seasoning.Preheat oven to 350°F (180°C).Cut partridges along backbone and debone. Save the bones.Stuff and tie partridges. Roast for 30 minutes.Gravy: In a saucepan, brown partridge bones in oil. Add celery, carrot and onion. Cook over very low heat for 1 hour.Mashed potatoes: Cook potatoes in cold water, salted as soon as it comes to a boil. Drain. Using a food mill, mash potatoes. Add cream, butter and cheese. Season and set aside.Applesauce: Peel and cut up apples. Cook them in a pan with a little water, lemon juice and 2 star anise.Purée them with a food mill. Set aside.Raw fruit ketchup: Combine celery, pear and tomatoes, honey, vinegar and spices. Set aside.Brussels sprouts: Remove tough outer leaves and thinly slice sprouts. Pan-fry in olive oil for 5 minutes. Add nuts.Presentation: Remove string from partridges. Lay birds over mashed potatoes and Brussels sprouts. Accompany with fruit ketchup, apple sauce and partridge gravy.Brigitte Laquerre
8
4 1 4 4
1 shallot, chopped sufficient quantity, butter 0.500 garlic clove 3 prunes, pitted and chopped 3/4 tsp. (3 mL) chopped parsley 3/4 tsp. (3 mL) chopped thyme Salt and pepper to taste lemon juice to taste 1/4 cup (60 mL) chopped walnuts 3 oz (75 g) ground chicken 3 oz (75 g) ground pork 2 partridges apple sauce: 2 apples fresh-squeezed lemon juice to taste 2 star anise raw fruit ketchup 1 stalk celery, peeled and diced 1 pear, peeled and diced 2 Tomato peeled, seeded and diced 1 tsp. (5 mL) honey 2 tsp. (10 mL) white wine vinegar crushed cinnamon and chilli peppers to taste brussels sprouts: 3/4 lb (400 g) brussel sprouts extra virgin olive oil as needed 1/4 cup (60 mL) nuts
Old-fashioned Pan-fried Stuffed Partridge, Alfred le Fermier Cheese Mashed Potatoes, Sautéed Brussels Sprouts, Applesauce and Fruit Ketchup

Old-fashioned Pan-fried Stuffed Partridge, Alfred le Fermier Cheese Mashed Potatoes, Sautéed Brussels Sprouts, Applesauce and Fruit Ketchup

Rate this recipe
1 Vote
8
servings
0:55
Preparation
0:55
COOKING
1:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    shallot, chopped

  • sufficient quantity, butter
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  • 0.500
    garlic clove
  • 3
    prunes, pitted and chopped
  • 3/4 tsp.
    (3 mL)
    chopped parsley
  • 3/4 tsp.
    (3 mL)
    chopped thyme

  • Salt and pepper to taste

  • lemon juice to taste
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  • 1/4 cup
    (60 mL)
    chopped walnuts
  • 3 oz
    (75 g)
    ground chicken
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  • 3 oz
    (75 g)
    ground pork
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  • 2
    partridges
  • gravy

  • 1/4 cup
    (60 mL)
    olive oil
  • 1
    stalk celery, thinly sliced
  • 1
    medium carrots, thinly sliced
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  • 1
    onion
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  • mashed potatoes:
  • 6
    medium potato, peeled
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  • 1/2 cup
    (125 mL)
    35% m.f. cream
  • 1 Tbsp.
    (15 g)
    butter
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  • 3 oz
    (100 g)
    alfred le fermier cheese, diced
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  • apple sauce:
  • 2
    apples
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  • fresh-squeezed lemon juice to taste
  • 2
    star anise
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  • raw fruit ketchup
  • 1
    stalk celery, peeled and diced
  • 1
    pear, peeled and diced
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  • 2
    Tomato peeled, seeded and diced
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  • 1 tsp.
    (5 mL)
    honey
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  • 2 tsp.
    (10 mL)
    white wine vinegar

  • crushed cinnamon and chilli peppers to taste

  • brussels sprouts:
  • 3/4 lb
    (400 g)
    brussel sprouts
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  • extra virgin olive oil as needed
  • 1/4 cup
    (60 mL)
    nuts
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Imprimer ma sélection

Preparation

In a skillet, sweat shallot in butter.

In a bowl, combine shallot, garlic, prunes, ground chicken, ground pork, walnuts, herbs, salt, pepper and lemon juice.

Brown a bit of stuffing to adjust seasoning.

Preheat oven to 350°F (180°C).

Cut partridges along backbone and debone. Save the bones.

Stuff and tie partridges. Roast for 30 minutes.

Gravy: In a saucepan, brown partridge bones in oil. Add celery, carrot and onion. Cook over very low heat for 1 hour.

Mashed potatoes: Cook potatoes in cold water, salted as soon as it comes to a boil. Drain. Using a food mill, mash potatoes. Add cream, butter and cheese. Season and set aside.

Applesauce: Peel and cut up apples. Cook them in a pan with a little water, lemon juice and 2 star anise.

Purée them with a food mill. Set aside.

Raw fruit ketchup: Combine celery, pear and tomatoes, honey, vinegar and spices. Set aside.

Brussels sprouts: Remove tough outer leaves and thinly slice sprouts. Pan-fry in olive oil for 5 minutes. Add nuts.

Presentation: Remove string from partridges. Lay birds over mashed potatoes and Brussels sprouts. Accompany with fruit ketchup, apple sauce and partridge gravy.

Brigitte Laquerre

Source : Émission Les Chefs

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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