qatsi (qatsi) wrote,

The Sky at Night

Last night, as I wandered over to feed uitlander's cat Angus, I paused to admire the night sky.

Or rather, I tried, but there were too many Christmas lights in the way. I imagine the logic among the well-meaning middle-classes goes something like "well, we know the price of energy is going up and we know it's lots of completely unnecessary CO2 emissions, but it's Christmas, isn't it?". Bah humbug, that's what I say.

Anyhow, not wanting to abandon the festive spirit entirely, kharin and I had pear-stuffed partridges for dinner last night. I think it worked rather well. I claim little originality: inspiration came variously from traditional Catalan cooking, a Christmas carol, and rosamicula's Promenade Indulgence.

per person:
1 partridge
1-2 pears (depending on the size of the pears and the size of the partridge)
juice of 1/4 lemon
1 tablespoon sloe gin
red wine (just enough to cover the pears)

Peel and coarsely chop the pears, then soak in the lemon juice, sloe gin and red wine overnight. Stuff the partridges with the pear pieces and roast at 190°C for 50 mins - 1 hour. Boil the wine to reduce with any left over pear pieces and a cinnamon stick, then serve as a sauce.

Perhaps the partridges were a little bit dry. I suspect braising would also have worked well; this would require more wine or stock to pad out the liquid.
Tags: food
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