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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
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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 tomatoes 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

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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
  • 0.500
    garlic clove
  • 3
    prunes, pitted and chopped
  • 3/4 tsp.
    (3 mL)
    chopped parsley
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  • 3/4 tsp.
    (3 mL)
    chopped thyme
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  • 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
  • 3 oz
    (75 g)
    ground pork
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  • 2
    partridges
  • gravy :

  • 1/4 cup
    (60 mL)
    olive oil
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  • 1
    stalk celery, thinly sliced
  • 1
    medium carrots, thinly sliced
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  • 1
    onion
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  • mashed potatoes:
  • 6
    medium potatoes, peeled
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  • 1/2 cup
    (125 mL)
    35% m.f. cream
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  • 1 Tbsp.
    (15 g)
    butter
  • 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
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  • 1
    stalk celery, peeled and diced
  • 1
    pear, peeled and diced
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  • 2
    tomatoes peeled, seeded and diced
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  • 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
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  • extra virgin olive oil as needed
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  • 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

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