Page 16 - The Bowler

Partridge, red wine, poached pears & chestnut crumble
MONICA GALETTI
Serves 4
Partridge
1 whole partridge, plucked and innards removed 2 rashers of thin streaky bacon
olive oil, for cooking and dressing
1 tbsp salted butter
3 Brussels sprouts, leaves separated
4 cooked chestnuts, thinly sliced
sea salt and freshly ground black pepper
Chestnut purée
125g cooked chestnuts 1tsp butter
250ml chicken stock
Pears & sauce
2 small Conference pears 400ml red wine
zest and juice of 1 orange 80g granulated sugar
1 cinnamon stick 4 cloves
2 cardamom pods 1 star anise
200ml brown chicken stock knob of butter
Crumble
1 tbsp crushed pistachios
1 tbsp chopped cooked chestnuts 1 tbsp crushed feuilletine biscuits
16 | The Bowler | Issue One