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
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.
partridge
with pears and
cranberry sauce
sweet potatoes
carrots
parsnip
onion
garlic
egg
salt & pepper
nutmeg
almond flour
Parmesan
spinach
pine nuts
