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Serves: 4
Cook Time: 10 minutes
Prep Time: 10 minutes
Effort: easy.
Ingredients
•4 partridge breasts
•salt, and freshly ground pepper
•paprika
•olive oil, for shallow-frying
•1 loaf of walnut bread, cut on the diagonal to make 4 large croutes
•4 pears, quartered lengthways
•salad leaves, such as wild rocket, to serve
Method
1. Season the partridge breasts with salt, freshly ground pepper and paprika.
2. Heat the olive oil in a frying pan and pan-fry the breasts for about 4 minutes each side until cooked through.
3. Meanwhile, heat a griddle pan. Toast the walnut bread until browned on both sides. Griddle the pear quarters until tender.
4. To make the dressing, whisk together the walnut oil and pear liqueur and crumble in the Stilton cheese. Add a dash of white wine vinegar, more oil or liqueur if needed, Season with salt and freshly ground pepper.
5. To serve, place a handful of salad leaves on a plate and arrange the walnut bread croute in the centre. Top each croute with a partridge breast and decorate with the pear quarters. Drizzle with the dressing and finish with a dusting of paprika.
Cook Time: 10 minutes
Prep Time: 10 minutes
Effort: easy.
Ingredients
•4 partridge breasts
•salt, and freshly ground pepper
•paprika
•olive oil, for shallow-frying
•1 loaf of walnut bread, cut on the diagonal to make 4 large croutes
•4 pears, quartered lengthways
•salad leaves, such as wild rocket, to serve
Method
1. Season the partridge breasts with salt, freshly ground pepper and paprika.
2. Heat the olive oil in a frying pan and pan-fry the breasts for about 4 minutes each side until cooked through.
3. Meanwhile, heat a griddle pan. Toast the walnut bread until browned on both sides. Griddle the pear quarters until tender.
4. To make the dressing, whisk together the walnut oil and pear liqueur and crumble in the Stilton cheese. Add a dash of white wine vinegar, more oil or liqueur if needed, Season with salt and freshly ground pepper.
5. To serve, place a handful of salad leaves on a plate and arrange the walnut bread croute in the centre. Top each croute with a partridge breast and decorate with the pear quarters. Drizzle with the dressing and finish with a dusting of paprika.
