You could make this recipe using pheasants if you prefer.
Serves 6 hungry people:
- 6 partridges
- 4 or 5 tablespoons olive oil
- 6 thick rashers streaky bacon, diced
- 4 small or two large onions
- 4 garlic cloves sliced
- 3 carrots, sliced
- 1 red pepper, diced
- 2 bay leaves
- 2 teaspoons black peppercorns,
- 4 sprigs thyme
- 5 sprigs flat-leaf parsley, chopped
- 1 bottle dry white wine
- 2 tablespoons sherry vinegar
- one pint game or chicken stock
- salt & pepper
- Pre-heat your oven to 180 C.
- Heat a heavy oven-proof casserole with the olive oil.
- Place the partridges in it and brown on all sides and then remove.
- Add the bacon.
- Peel and finely chop the onion, frying with the bacon until opaque in the casserole.
- Add the garlic, then the carrots and peppercorns.
- Sauté gently for 7 or 8 minutes until the onions are opaque.
- Put the partridges back into the casserole, adding the bay leaves, a small pinch of salt, the thyme, white wine, vinegar and stock.
- Cover and simmer in a medium oven for 45 to 60 minutes.
- Remove them to a hot serving dish.
- A little cream or crème fraîche can be added at the last minute for a luxurious creamy finish.
- Serve on piping hot plates with a spoonful or two of the sauce and some creamy mashed potato.
This was Winston Churchill’s favourite recipe. It is actually a French recipe and is called Crème Marie-Louise.
- 6oz dark chocolate
- 5 eggs
- 1 small coffee cup of very strong sweet black coffee
- 1oz Caster Sugar
- 5 fl oz double or whipping cream
- Take a pyrex (or similar) dish and a saucepan in which the dish can sit without its bottom touching the water.
- Fill the saucepan with enough water so that you can boil the water to melt the chocolate in the dish.
- Pour the cup of strong coffee (good instant will do) into the bowl, add the chocolate and heat until the chocolate has melted and the mixture is smooth.
- Remove from the saucepan.
- Separate the egg yolks from the whites and beat them.
- Whisk the yolks into the chocolate mixture. Leave to cool to room temperature.
- Meanwhile, whisk the egg whites and sugar until firm.
- Whisk a third of this into the chocolate, gently folding in the rest.
- Whisk the cream until light and airy and also fold this in to your mixture (you can omit the cream if you’re watching the calories).
- For individual mousses, pour into ramekins or tall stemmed glasses. For a single mousse pour into a suitable dish.
- Place in the fridge for at least an hour or so until well set.
- Remove from the fridge 20 minutes or so before serving, to give the chocolate a chance to soften a little.
- Decorate with chocolate leaves or curls (see separate recipes) if required, and serve with a light biscuit such as an Amaretti.
What can we say – just delicious!
Serves 4 to 6
- 2 oz dark chocolate
- 2 fl oz milk
- 5 fl oz double cream
- ½ a vanilla pod
- 1 whole egg and 3 egg yolks
- 3 oz caster sugar
- Pre-heat the oven to 170 °C, 325 °F, Gas 3.
- Put the chocolate, milk, vanilla pod (split lengthways) and cream into a heavy based saucepan.
- Bring to the boil.
- Meanwhile, in a bowl, cream the egg, egg yolks and sugar together, using a wooden spoon.
- Pour in the melted chocolate mixture and blend.
- Strain into a jug removing the vanilla pod. Pour the mixture into oven-proof ramekins.
- Place them in an oven dish and pour in hot water to within ½ inch of the tops of the dishes.
- Bake for about 30 minutes until the mixture is set like a custard.
- Remove the ramekins from the dish and allow to cool.
- Decorate with white chocolate curls or serve with some cream.
Serves as many as you can make!
- Go into the garden and find some pretty leaves. Rose leaves are good, as they have nice veins and are shiny.
- Wipe clean and allow to dry.
- Melt the chocolate in a bain marie, or in a dish over (but not in) some boiling water.
- Remove from the heat.
- Using the underside of the leaf, because they are better veined, paint the chocolate on to the leaf with a small paintbrush.
- Allow to set, then peel the leaf away from the chocolate.
For adding that professional touch to your dessert. Serves as many as you like!
- A bar of good quality chocolate. Make sure it is cool or this gets very messy!
- Simply run a vegetable peeler down the side of the chocolate as if you were trying to peel it, and you have your chocolate curls!