Friday, 14 March 2014
Partridge Salad with Apple, Celery and Celeriac Remoulade.
Core and finely slice the apple into battens then finely chop the celery and mix all of them together in a bowl.
Add good quality mayonaise, a teaspoon of Dijon mustard, a sqeeze of lemon juice, a grind or two of black pepper and a little salt - combine until all the mixture is coated.
This is best made fresh and served straight away.
Oil and season the partridge breasts.
Pan fry for 2 mins on each side then place in an oven at 180 degrees for 3-4 mins.
Rest under foil for 3 mins or so and then carve and place on a bed of mixed lightly dressed leaves.
Pour over any juices from the breasts and serve with the remoulade.