Island Life Magazine Ltd December 2011/January 2012 | Page 125

Bryn Edward's Island partridge, chestnut purée, sautéed brussel sprouts, buerre noisette Williams pear Ingredients 200g Whole cooked chestnuts 500ml Milk Salt Place the cooked chestnuts in a pan and add the milk, then bring to the boil. Blend in a food processor until smooth and silky. Season to taste and cover with clingfilm until needed. Cut the Brussel sprouts into quarters. Blanche the Brussel sprouts in a pan of salted water until they are cooked but still firm. Lightly fry the Brussel sprouts until golden brown. Finish with a little butter for flavour, season and serve. Cut the pears into quarters and turn the pear until it looks barrel-shaped. Once turned, heat the butter 200g Brussel sprouts 25g Butter Veg oil 4 pears 4 partridge in a pan until slightly brown. Blanche the pears until al dente, and add to the pan with the butter - lightly cook until nice and golden. Serve. Butcher the partridge so you have the crown. In a frying pan sear both sides. Add the butter to the pan and baste the crown for a minute. Put the partridge in a pre-heated oven at 180C and cook for 4-5 minutes, remove and let sit for a minute to rest (so the meat retains all its flavour). Carve the breast from the crown and arrange on a plate (as pictured) - then serve. Emily Lloyd Jones' Homemade beef burger Ingredients For the burger: 500g Minced beef 500g Minced pork 8 Chopped cornichon Parsley 1 Chopped onion Butter 1 Egg Salt & Pepper By hand mixing the beef mince, pork mince, parsley, cornichon and egg until thoroughly mixed, add a little bit of salt and pepper. Using your hands, form into thick burgers, use your thumb to make a hole in the burger and push in a knob of butter, this helps to keep it moist while cooking. Cook the burger on a low heat in a heavy bottom frying pan for 4 minutes each side – finish in a 200*c oven for 5 minutes. Leave to rest a couple of mins On the top: 2/3 Red onion rings Lettuce leaf Sliced tomato Mayonnaise Soft bun before serving. Cut the bap in half, spread one side with mayo, add the burger. Place the lettuce, tomato and red onion rings on other half of the bap and serve with fries and coleslaw. www.visitislandlife.com 125