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Pomme sauté with creamed leeks and pan fried partridge

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Brian Turner

From Ready Steady Cook

Method


  1. In an ovenproof frying pan, heat the oil and cook the potato slices for around 15-20 minutes or until golden.

  2. Meanwhile, heat the butter in a sauce pan and fry the leeks for 5-8 minutes or until soft. Add the cream and cook for a further three minutes. Season with salt and freshly ground black pepper.

  3. In a frying pan heat one tsp olive oil, when hot fry the partridge breasts for 1-2 minutes on each side.

  4. Remove the partridge breasts from the pan and set them aside somewhere warm while you make the sauce.

  5. Tip the brandy into the pan to de-glaze. Stir and add the cream. Season with salt and freshly ground black pepper.

  6. To serve, place the potatoes on a plate. Top with the leeks, then top with the partridge breast. Pour over the brandy sauce.

Ingredients

  • 2 tbsp olive oil
  • ½ potato, sliced
  • 1 tbsp butter
  • ¼ leek, sliced
  • 100ml/3½oz double cream
  • salt and freshly ground black pepper
  • 1 tsp olive oil
  • 2 partridge breasts
  • 1 tbsp brandy
  • 100ml/3½oz double cream

Shopping List

Pomme sauté with creamed leeks and pan fried partridge

Fruit and vegetables

Cooking ingredients

Drinks

Dairy, eggs and chilled

Meat, fish and poultry

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