Text 5449, 105 rader
Skriven 2008-04-14 19:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Bacon infused whisky!
=================================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> I have a similar recipe around here for making bacon-infused vodka.
 DS> Have to admit that the whiskey sounds tastier.  I guess I'll have
 DS> to try making both. [g]


I just know you will!


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Partridge With Bacon, Barley, Pea And Lettuce Stew
Categories: Wild, grouse, bacon, grains, stews
  Servings: 4

      4 oz pearl barley
           Olive oil
      1    red onion, peeled and finely
           chopped
           Sea salt and freshly ground
           black pepper
      8 oz frozen peas
      2 c  good chicken or vegetable
           stock
      1    heaping tablespoon
           all-purpose flour
      2 TB butter
      2    partridges, washed and
           patted dry, broken into legs
           and breasts
      4 oz thick bacon or pancetta,
           rind removed, cut into
           pieces
           few sprigs fresh thyme,
           leaves picked and chopped
      1    handful romaine lettuce
           leaves, washed and spun dry
      1    handful arugula, washed and
           spun dry

Pan-Fried Partridge with a Delicate Pearl Barley, Pea and Lettuce
Stew

What a simple, beautiful dish. Partridge is mild-flavored, so it's a
great introduction to game birds. Barley is an old-fashioned
ingredient that isn't used so much these days, but it's fantastic in
stews. Peas with lettuce is a French thing and they work so well
together. And I love the pan-cooking method - not only is it quick
but it's exciting too.

Cook the pearl barley in boiling, salted water for about 50 minutes,
or until tender but still with a little bite, then drain and leave
to steam dry. Next, heat a glug of olive oil in a frying pan and add
the onion and a pinch of salt. Cook slowly on a low heat for about
10 minutes, without coloring too much. Add the barley and the peas.
Cover with the stock and bring to the boil. Simmer for 10 minutes,
stirring every now and then.

On a board, mash the flour and butter together with a fork until you
have a paste. This is called a "beurre manie" and it's a great way
of thickening stews or sauces without having to stir the flour in
directly, which could give you lumps. Stir half of the paste into
the peas and barley and continue to simmer until the liquid begins
to thicken. If, after 5 minutes, it's not thick enough, add some
more of your beurre manie. What you want to achieve is a silky
smooth broth. Continue to simmer for another 10 minutes, adding a
little extra stock if it gets too dry, while you cook your
partridges.

Put some olive oil into another frying pan. Season the partridge
legs with salt and pepper and add them to the pan. (The legs go in
first because they're tougher than the breasts and need longer to
cook.) Shake them about and, after a few minutes, when they're
lightly golden, add the bacon bits and stir gently to stop them
catching on the bottom. Meanwhile, lay the partridge breasts out,
sprinkle over the chopped thyme and press onto both sides with a
good pinch of seasoning. When the bacon is lightly golden, push it
to 1 side of the pan with the partridge legs and lay the breasts in,
skin side down. Cook for 4 minutes, then turn and cook on the other
side for a minute to give you crispy skin and moist meat. You can
cook them for longer if you like your meat well done.

When the breasts are done, taste the barley broth and adjust the
seasoning, then stir in the lettuce and arugula - they only need a
minute or so to cook. Serve the barley, peas and lettuce with the
partridge breasts and legs on top and sprinkle with the bacon
pieces. Spoon the broth juices over the top. Lovely homey cooking!

Show:  Jamie at Home Episode:  Game Birds

From: Terry Pogue
                   
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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