Pot Roast Partridge


December ’12 menu – all about the pot

Potted shrimps

Pot roast partridge

Chocolate pot with Orange polenta biscuits

Potted Shrimps (from Guardian website and adapted) Serves 4

300g unsalted butter (you may get away with less depending on how compact you make your shrimps)

Juice of ¼ lemon

¼ tsp ground mace

¼ tsp white pepper

½ tsp Gentleman’s Relish

200g cooked and peeled brown shrimps

Cayenne pepper

1. Clarify the butter. Strain through a couple of sheets of kitchen roll, into a jug.

2. Wipe pan, and pour in two-thirds of the butter. Add the lemon juice, mace, pepper, relish and a pinch of salt and simmer gently for 5 mins. Take off the heat and allow to cool. It needs a good stir to distribute the ingredients evenly.  Divide the shrimps between 4 ramekins, pressing them in tightly.

3. When just warm, but still liquid, divide the spiced butter between the ramekins and put in the fridge to set. Once solid, pour over the remainder of the clarified butter and return to the fridge to set.

4. Serve with a sprinkle of cayenne pepper and a lot of hot toast.

Pot roast Partridge Recipe here  http://www.bbc.co.uk/food/recipes/potroastedpartridgew_71892 Apple mash – boil Maris piper pots in salted water. Mash with a little milk and a couple of knobs of butter. Add a couple of spoons of apple purée and season

Chocolate pots with orange polenta biscuits  Recipe here  http://www.foodandwine.com/recipes/chocolate-pots# And here  http://www.foodandwine.com/recipes/orange-and-polenta-biscuits


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