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17th October 2017

Personal thoughts from the Festival Director - not necessarily endorsed by the Festival Organisers.

Notes for the Month - October, 2017

Breaded Partridge

OK so I am cooking for friends on Saturday and need to decide what to do.
What about raviolo of wild mushrooms for starter and breaded partridge for main? For the starter you need to wait till next month, but for the main here is the idea:

I have some skinned crowns of partridge in the freezer. I will separate the breast from the crowns and turn the legs into a red wine stock with vegetables and red wine reduced. I will then batter the breasts out until they are even in thickness, dip them in flour, then lightly beaten eggs, then seasoned breadcrumbs. 5 minutes per side frying on a medium heat should be enough and I can serve them with rosti and friepak choi. That should do.