partridge with pears and cranberry sauce
Poached pears: poach peeled and sliced pears in Poire Williams. Add, cinnamon, cloves and star anise. Strain and reserve the liquid. Keep the poached pears warm. Brown the partridges in a pan in a splash of olive oil, then cook for 20 minutes over low heat with a splash of water and covered. Let rest covered. Sauce: set washed cranberries with the strained cooking liquid from the pears. Add chicken stock, bring to a simmer and strain. Add cream, a spoonful of mustard, a few drops of liquid stevia and reduce. Thicken the sauce if desired.
Puree: steam peeled sweet potatoes, carrots and parsnips until tender. Fry onion and garlic until golden brown. Turn both preparations through the passe-vite. Add a dash of cream, an egg, pepper, salt and nutmeg. Let a few spoons of almond flour color in a dry pan and mix it with the puree. Fill medium-sized rings with the puree and cover with a layer of grated Parmesan. Bake for 20 minutes in an oven at 185°C on hot air setting and the last few minutes on grill setting. Fry the raw spinach in butter and then season with sea salt. Mix with lightly toasted pine nuts. On the dinner plate: a partridge, next to it a deformed ring of au gratin puree, a scoop of poached pears, a scoop of spinach and a jar of sauce.
ingredients - info stewed pears Poire Williams cinnamon cloves star anise partridges olive oil cranberries chicken stock cream mustard stevia

partridge with pears and cranberry sauce

sweet potatoes carrots parsnip onion garlic egg salt & pepper nutmeg almond flour Parmesan spinach pine nuts
Creative Cooking
Belgian Cuisine

taste and tradition

the fiery passion
ingredients - info stewed pears Poire Williams cinnamon cloves star anise partridges olive oil cranberries chicken stock cream mustard stevia
Poached pears: poach peeled and sliced pears in Poire Williams. Add, cinnamon, cloves and star anise. Strain and reserve the liquid. Keep the poached pears warm. Brown the partridges in a pan in a splash of olive oil, then cook for 20 minutes over low heat with a splash of water and covered. Let rest covered. Sauce: set washed cranberries with the strained cooking liquid from the pears. Add chicken stock, bring to a simmer and strain. Add cream, a spoonful of mustard, a few drops of liquid stevia and reduce. Thicken the sauce if desired.
Puree: steam peeled sweet potatoes, carrots and parsnips until tender. Fry onion and garlic until golden brown. Turn both preparations through the passe-vite. Add a dash of cream, an egg, pepper, salt and nutmeg. Let a few spoons of almond flour color in a dry pan and mix it with the puree. Fill medium-sized rings with the puree and cover with a layer of grated Parmesan. Bake for 20 minutes in an oven at 185°C on hot air setting and the last few minutes on grill setting. Fry the raw spinach in butter and then season with sea salt. Mix with lightly toasted pine nuts. On the dinner plate: a partridge, next to it a deformed ring of au gratin puree, a scoop of poached pears, a scoop of spinach and a jar of sauce.
privacy policy
Ingredients Directions

partridge

with pears and

cranberry sauce

sweet potatoes carrots parsnip onion garlic egg salt & pepper nutmeg almond flour Parmesan spinach pine nuts
Belgian Cuisine

taste and tradition

Creative Cooking
the fiery passion