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Email to Master Chef Don F. Easley Jr.      

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    Source of Recipe

    Master Chef Don Easley

    Recipe Introduction

    Serves 4-6

    List of Ingredients

    4 partridges (1 per person)
    3 tbsps soy sauce
    150ml (150ml) water
    50g (2 oz) butter
    streaky bacon
    2 medium pears, sliced
    125g (4oz) Stilton or similar blue cheese
    Salt & freshly ground black pepper
    Wholegrain mustard dressing (optional)


    1 Preheat the oven to 200C/400F/Gas 6. Wipe the birds and place a knob of butter inside each of the birds. Cover with rashers of streaky bacon.
    2. Put the birds in a roasting tin, mix the water and soy sauce together and pour into the bottom of the pan. Cover with foil.
    3. Place in the middle of the oven and cook for about 30 minutes. Remove the foil and cook for a further 10 minutes.
    4. To prepare the pears: melt the remaining butter in an oven proof dish and toss the pears in the hot butter. Return to the top shelf of oven for a further 10 minutes to soften and slightly brown.
    5. The partridges are ready to serve when the juices run clear. Allowing one partridge per person serve with slices of pear, a little dressing (optional) and cheese shavings. Garnish with crispy bacon.
    6. Serve with baby potatoes and sliced green beans.




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