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
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
- Crumble IOW blue cheese over.
- Return pan to the heat and add Blackberry Balsamic. Allow to bubble
- Drizzle over et voila!
- Serves 4
Along with asparagus, rhubarb is up early in Spring. This chutney is the perfect companion to rare breed pork chops or crispy slices of belly pork.
3 stalks of rhubarb
2 tablespoons of water
4 tablespoons of sugar
2 tablespoons of white wine vinegar
1/4 teaspoon of 5 spice
Finely chop the onion and soften in a pan with a few drops of oil. Chop the stalks of rhubarb into 2cm chunks and add to the onion. Add the water and cook until soft. Then add the sugar, vinegar and 5 spice bubble for another 10 mins on a low heat.
The chutney is best served when cold and will last up to week in the fridge.
The store cupboard is at a low ebb and with my supply of pine nuts gone, the basil wilted and rocket spent the time has come to innovate or starve. The unseasonably warm winter has meant the flat leaf parsley still sprouts and is perfect blitzed with a little Oil of Wight, finely grated cheddar (that even the mices would turn there noses up at), the last squeeze of dried up lemon and a hand full of toasted sunflower seeds. Seasoned with sea salt and black pepper the resulting pesto is a great partner to a large bowel of penne tossed through the drained pasta over heat.