Autumn Apley films

Creamery Cafe, Specials menu, 1 Oct 2015

Partridge, £9 for 2 brace at the Apley Butchery

Just arrived – click HERE to see the trailer of the lovely film AgWa Media made on Saturday 26 Sept, when we held our annual Taste Off (Harvest Food Festival) at Apley Farm Shop. It’s the start of our Autumn film, which of course we’re still making as it’s only 1 October !

This isn’t a patch on Agata’s film I know, but it’s our summary of what’s happening in October at Apley Farm Shop, which we run on our in-store televisions – take a look (click HERE).

Partridge is on offer on the butchery this week – 2 brace for £9 is incredibly good value. In the Creamery Café at Apley Farm Shop, Dish of the Week is Apley partridge with figs & walnuts (see Specials menu). The Apley walnuts aren’t quite ready, but the our own fig tree has had produced masses – so it’s nearly 100% Apley.

The recipe card will be available next week to pick up in the farm shop, but in the meantime, here it is:

Apley partridge with fig & walnuts

Ingredients

• Partridge 2 breast & 2 legs (from our butcher)
• 1 teaspoon butter
• Cooking oil
• 2 fresh figs (from our garden)
• Walnuts
• Red currant & mint dressing (available in the farm shop or see recipe below)

Method

• Heat a tablespoon of oil in a frying pan
• Season two partridge breasts & two legs
• Place the partridge in a frying pan skin side down or remove skin if preferred
• Cook for 3-4 minutes then turn over
• Add a knob of butter & baste the partridge
• Cook for a further 54-5 minutes
• When you see the blood gently run from the breast, take it off heat & remove from pan. Keep it warm
• Quarter the figs & place under a hot grill or in the oven along with walnuts
• Watch carefully as walnuts can burn easily
• When walnuts are toasted & the figs are hot, remove from heat
• Place salad in centre of plate. Arrange partridge & figs. Scatter walnuts on top
• Dress with red currant & mint vinaigrette.

Red currant & mint dressing

Ingredients

• 3 tablespoons orange juice
• 1 punnet of red currants, chopped
• 1 tablespoon of red wine vinegar
• 1 teaspoon Dijon or whole grain mustard
• 4 tablespoon olive oil (walnut oil is a great alternative)

Method

• Whisk or liquid ingredients to combine (use a blender if preferred)
• Add red currants
• Season to taste