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.
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