SLOW-COOKED PORRIDGE
Put this oaty breakfast into your slow cooker before bed and wake up to a bowl of creamy comfort in the morning. Add your favourite toppings
Provided by Sarah Cook
Categories Breakfast
Time 12h5m
Number Of Ingredients 4
Steps:
- Heat the slow cooker if necessary. Find a sturdy ceramic bowl that will fit in the cooker. Put the oats in the bowl along with a pinch of salt, then pour over the milk, or a mixture of milk and water. Add the dried fruit, if using. Place the bowl in the slow cooker and put on its lowest setting and cook overnight for 7-8 hours. If anyone's up in the night, give the porridge a quick stir to scrape up the crustier bits from around the edges and bottom, but don't worry if not.
- In the morning, give the porridge a really good stir - it may have developed a crust on top, but just stir this in to break it up. Add a drop more milk to loosen if necessary, then ladle into bowls and add your favourite toppings.
Nutrition Facts : Calories 264 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.4 milligram of sodium
PARTRIDGE POT ROAST
A hearty, nourishing and delicious pot roast. Partridge Pot Roast may be served with mashed potatoes and buttered peas, and plenty of crusty bread to savour the sauce. A good red Rhone wine to aid digestion is suggested. Another recipe shared with you from "Supercook's Poultry and Game Cookbook". There are six Partridge recipes in this book; since acquiring a copy, happily I report having had success in the preparation and cooking of all six. A reasonably-priced meal, the preparation and cooking time will vary according to the skill of the individual cook. Don't be discouraged by the many cooking steps; it is really not as arduous as it seems. The recipe is really quite easy, have fun with it. Have plenty of crusty bread, "the telling is in the sauce".
Provided by TOOLBELT DIVA
Categories Poultry
Time 2h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large frying pan melt the butter over moderate heat.
- When the foam subsides, add the onions and carrots and cook stirring occasionally, for 5 to 7 minutes, or until the onions are soft and translucent, but not brown.
- Using a slotted spoon, transfer the vegetables to a large flameproof casserole.
- Set aside.
- Add the bacon and mushrooms to the pan and cook, stirring frequently, for 5 minutes, or until the bacon is crisp and has rendered most of its fat.
- With a slotted spoon, transfer the bacon mixture to the casserole.
- Place the partridges in the pan and cook, turning them occasionally, for 6 to 8 minutes, or until they are lightly and evenly browned.
- Remove the pan from the heat and transfer the partridges to the casserole.
- Add the salt, pepper and bouquet garni.
- Pour the beef stock and red wine over the partridges.
- Place the casserole over high heat and bring the liquid to the boil.
- Reduce the heat to low, cover the casserole and cook, stirring occasionally, for 1 hour, or until the partridges are tender when pierced with the point of a sharp knife.
- Remove the casserole from the heat.
- Using tongs or two large spoons, remove the partridges from the casserole.
- Cut each partridge into 4 pieces, and keep warm.
- Strain the cooking liquid and set the vegetables aside to keep warm.
- Remove and discard the bouquet garni.
- Return the strained cooking liquid to the casserole.
- Return the casserole to high heat and boil, stirring occasionally, for 5 to 7 minutes, or until the cooking liquid has reduced by about one-third.
- Reduce the heat to low.
- Gradually stir in the BEURRE MANIE*, a small knob at a time and continue cooking, whisking constantly, for 2 to 3 minutes, or until the sauce is smooth and has thickened.
- (*BEURREMANIE, is kneaded butter and is used to thicken stews and sauces. It is added in small knobs to the boiling liquid, which is then whisked until the butter melts and the sauce thickens.)*TO MAKE BEURRE MANIE: Mix together equal amounts of softened butter and flour (soften the butter with a fork to incorporate the flour) Replace the partridges and vegetables in the casserole and stir in the chopped parsley.
- Cook for a further 2 to 3 minutes or until the pot roast is piping hot.
- Remove the casserole from the heat and serve immediately.
Nutrition Facts : Calories 357.9, Fat 29, SaturatedFat 13.6, Cholesterol 57.4, Sodium 1336.2, Carbohydrate 11.6, Fiber 2.1, Sugar 4.4, Protein 8.6
PARTRIDGE IN CIDER WITH APPLES & CELERY
Serve a partridge as an individual portion for one in this seasonal stew with smoked bacon, Bramley apples, thyme and sage
Provided by Tom Kerridge
Categories Dinner, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 150C/130C fan/gas 2. Place a large frying pan over a medium heat and pour in 1 tbsp of the oil. Dust the partridges in the flour and fry until evenly browned all over. Remove from the pan and drain on a piece of kitchen paper.
- Put a large casserole dish on the heat. Pour in the remaining oil, add the lardons and cook until the fat has rendered out and the lardons are crisp. Add the onion and celery to the pan and sweat down until soft. Stir in the apples to soften a little. Add the thyme, sage and the partridges, then pour over the cider and chicken stock and bring to the boil. Cover and transfer to the oven for 25 mins or until the thigh meat is cooked through and will come away from the bone, and the sauce has reduced and thickened. Remove from the oven and serve with the Smoked butter mash (see 'Goes well with').
Nutrition Facts : Calories 1091 calories, Fat 47 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 21 grams sugar, Fiber 5 grams fiber, Protein 118 grams protein, Sodium 4.4 milligram of sodium
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