Newsletter September 2005
Modern Country Living - Domestic Bliss
Game On: September 2005
September gets off to a flying start this year
– our first Partridge day at home is in early September and secretly
I can’t wait. Sick to death of hauling all the paraphernalia to
the beach, I’m only too glad to hang up the lifejackets and dust
off the tweeds. This month’s recipe is a great accompaniment to
all sorts of game but especially good with Partridge. Sometimes
I shove a piece of ginger into the partridge before going into
the oven. The ginger not only tastes delicious but the smells
waft around the kitchen sharpening the appetite too.
Recipe
Apple and Ginger Sauce
1 kilo of apples
6-8cm piece of fresh ginger
A splash of water
A knob of butter
Sugar to taste
Peel and core the apples and cut into chunks. Using
a teaspoon edge, rub it over the ginger to peel – amazing – the
skin comes right off. Grate the ginger and put it and the apples
into a saucepan with a splash of water (or you could use organic
apple juice). Add about 2 tbsp of sugar to start with or less
if you like a tarter sauce. Heat it over a low heat for about
10-15 minutes stirring from time to time and being careful to
prevent it from burning until the apple has completely dissolved
into a fluffy mass. Stir in the butter. Taste for sweetness and
cool. Serve with Roast Partridge.
Tip:
This month I am opening my Food Hall at The George Hotel on the
30th of September. I am passionate about being able to buy the
best quality food and to do little to it that I decided to open
my own “market”. Do come and see us. Amy’s Food Hall, The George
Hotel, Yarmouth IOW. Every Friday morning 8:30-12:00 noon. For
details call 01983 760331 www.amywillcock.co.uk
This article by Amy Willcock appears
in The Shooting Gazette September 2005, and is reproduced here with
permission.
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