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John's Page

28th April 2017

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

Notes for the Month - March, 2017

Partridge wrapped in bread
Yes - you have read the title right!

Take the partridge breast off the bone and sear. Cool.
Make stock with the (diced) leg meat, remains of the bones, root vegetable trimmings, red wine and stock.
Fry some bacon lardons. Cool.
Soften some onions in the frying pan. Cool.
Find some individual containers. I use aluminium, round, flat-bottomed "muffin" tins but you could use more or less any tins.
Line the tins with lightly fried sliced bread, fill with the meat and onions and put a bread lid on. You can add blanched root vegetables to the meat if you have space in the tins, or serve separately.
30 minutes in an oven at 180 fan