Partridge with Apples and Port
recipe
Partridge with Apples and Port
No commentsIngredients
- 2 young partridges, oven ready
- 2 Cox’s apples (or other small, English apples)
- 50g butter, softened
- 1 medium-sized onion, chopped
- 175ml port
- salt and freshly ground black pepper
Serves:
2
Preparation:
15
Cook Time:
40
Total Time:
55min
Directions
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- Preheat the oven to //gas mark Cut one of the apples into quarters, remove the core and stuff quarters into each bird cavity. Peel, core and roughly chop the other apple.
- Heat half of the butter in a saucepan and gently fry the onions until soft and transparent but with no colour.
- Add the apple, cover and cook for another minutes.
- Add the port and bring to the boil.
- Pour the port and apple mixture into the base of a small roasting tin fitted with a rack and place the partridge on top. Smear the breasts with the rest of the butter.
- Roast for - minutes, basting once or twice with the sauce. Remove from the oven and let the birds rest while you finish the sauce.
- Pour the sauce into a blender or food processor (or use a hand blender) and process until smooth. Pass through a sieve, taste for seasoning, adding salt and pepper if necessary and serve separately with the partridge.
- Serve with cabbage braised in a little apple juice.
Source: Terry Farris
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