Partridge Breast with Blackberry Balsamic

On Sourdough Crouton with Blue cheese and Griddled Pears

4 tablespoons Wild Island Blackberry Balsamic
4 Brownrigg Partridge Breasts
1 tablespoon Oil of Wight cold pressed rapeseed oil
50g crumbled IOW Blue Cheese
4 slices Island Bakers Sourdough Bread
6 Blackberries
2 Pears
3 handfuls Fresh Spinach and Rocket
Freshly ground black pepper

This particular recipe as well as giving a taste of the Isle of Wight in
Autumn and indeed Christmas with the nickname ‘Partridge in a Pear tree’
showcases the Great Taste award winning Wild Island Blackberry Balsamic

- Heat griddle pan
- Slice sourdough on the diagonal, brush with a little rapeseed oil. Griddle for
a couple of minutes each side and remove from pan.
- Slice pears into 6 lengthways, core then griddle until tender and remove
- Prepare salad leaves and arrange on serving plates
- Place griddled sourdough on each
- Season partridge breasts with freshly ground black pepper
- Heat a little more oil in pan and pan fry partridge breasts for 2 -3 minutes
each side (depending on how rare you would like them)
- Remove from pan and arrange on top of sourdough along with the pears
and blackberries.
- Crumble IOW blue cheese over.
- Return pan to the heat and add Blackberry Balsamic. Allow to bubble
- Drizzle over et voila!
- Serves 4