October is a fantastic month for entertaining. Everyone is back to normal after the summer holidays and children have settled into school. If you are lucky with the weather you can still enjoy drinks out side before going in for supper. Don’t serve a pudding instead finish off supper with Vacherin Mont d’Or, still a seasonal cheese!
Recipe
Partridge Saltimbocca
Serves 4
8 partridge breasts beaten out so they are flat and thin
4 -6 slices of prosciutto
8 sage leaves
8 cocktail sticks soaked in water for at least 15 minutes
Olive oil or lardo
Butter
Salt and pepper
1 tbsp plain flour
Season the flour with salt and pepper and put it on to a flat dish.
Take each partridge breast and lay a slice of prosciutto (you may have to cut it in a half other wise it might be a bit too big) on top and then a sage leaf. Secure the sage, prosciutto and partridge with a soaked cocktail stick. Dip the parcel of meat into the flour and lightly dust.
Heat a large frying pan with a good glug of olive oil and when it is hot add a knob of butter and when it foams add the meat – don’t over crowd the pan, fry them in batches. Each side will only take a few minutes. Drain on kitchen paper and serve with a salad of sliced pears and radicchio leaves dressed with balsamic vinegar and olive oil.
Tip:
After carving your pumpkin for Halloween, try spraying them with gold or silver paint and make a display of “gilded” spooky pumpkins – Boo!
This article by Amy Willcock appears in The
Shooting Gazette October 2007, and is reproduced here with permission.
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