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

partridge with pears and cranberry sauce

sweet potatoes carrots parsnip onion garlic egg salt & pepper nutmeg almond flour Parmesan spinach pine nuts
Nederlands - français
stewed pears Poire Williams cinnamon cloves star anise partridges olive oil cranberries chicken stock cream mustard stevia
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Belgian Cuisine and more creative cooking
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.

partridge

with pears and

cranberry sauce

sweet potatoes carrots parsnip onion garlic egg salt & pepper nutmeg almond flour Parmesan spinach pine nuts
stewed pears Poire Williams cinnamon cloves star anise partridges olive oil cranberries chicken stock cream mustard stevia
DIRECTIONS INGREDIENTS
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Belgian Cuisine and more creative cooking
Nederlands
français
Ingredient quantities are only listed when absolutely necessary. Making the right choices when following a recipe, with your fiery passion for cooking, that's creative cooking !