Ingredients

4 Small fillets of Smoked Salmon about 1 inch wide
Small Brioch Loaf
Crème Fraiche
Fresh Chives

For the Red Cabbage
Head of Red Cabbage
½ bottle red wine
½ litre orange juice
1 Orange Zest
2 Star Anise
Tsp Grated Nutmeg
250g Demerera Sugar
125g Rasins/Sultanas

Method

Red Cabbage
Slice wash and drain the cabbage head removing tough centre stalks add to pan with all other red cabbage ingredients bring to a gentle boil then reduce heat and cook slowly for about 2 hours until soft and glazed Check and stir regularly adding more wine if necessary This can be made for up to 2 days in advance stored in a refrigerator and reheated as needed.
Slice brioch into ½ inch slices cut out round with pastry cutter. Lightly toast and set aside
Chop chives and stir into crème fraiche. Lightly season with salt and white pepper as desired
Re heat red cabbage and keep warm
Heat a small amount of oil in a frying pan until hot Add salmon fillets and sear on both sides for about 1 minute till cooked to your liking. Keep warm

To assemble
Place toasted brioch slice in centre of plate then place one tablespoon of red cabbage on top. Then place the cooked salmon on the cabbage and top with a quenelle of the crème Fraiche


Serve while still warm

Pot Roasted Partridge with Chestnut and Tarragon Mouse, Parsnip puree and steamed baby pak choi

Serves 4
Ingredients

8 Skinless Partridge Breasts
4 Slices Pama ham
Chicken Stock
Four small rounds of pancake

For the Mousse
2 x 225g Chicken Breasts
3 Dessert Spoons Fresh Chopped Tarragon
2 Whole Eggs
250ml Double Cream
½ Tin Chestnuts
Salt and Pepper

2 large Parsnips
Chicken stock
250ml Double Cream
25 g Butter
4 x Baby Pak Choi

Make the mousse
Add Chicken, Tarragon, eggs salt and pepper to food processor and blitz until smooth transfer to large clean bowl and fold in un-whipped cream. Leave to cool in fridge for 1 hour
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Lightly roast chestnuts in a dry pan in oven until lightly crisp (about 10 minutes)
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Lay 2 overlapping pieces of cling film on work surface then place 1 slice of the ham on top of cling than 1 partridge breast on top of the ham. Spoon one table spoon of the mousse onto this and smooth. Onto the mousse lay a few chestnuts then add another spoon of mousse followed by the second partridge breast. Gently bring the ends of the ham over the top of the meat and roll tightly in the cling taking care not to roll the cling into the ingredients Repeat another three times, you now have the four portions
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Peel parsnips quarter, remove and discard the hard centre core. Chop into 25cm pieces. Gently bring the chicken stock to a boil add parsnips and cook until soft. Strain the parsnips then reduce chicken stock over heat until it resembles single cream. Add the cream and butter and bring to the boil then add the parsnips to re heat. Transfer to food processor and process until smooth. Season with salt and pepper and keep warm.
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Bring the second quantity of chicken stock to a gentle simmer in a pan then add the partridge (still in the cling film) and cook for 12 minutes (You may need to weight these down in the stock so they are fully immersed and cook evenly) Check they are cooked by inserting a sharp knife. This should come out clean and hot cook for longer if necessary. Once cooked remove and discard all cling film and transfer to a hot frying pan for about 2 minutes to crisp the parma ham.
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Cook the Pak Choi in boiling salted water for 1 minute strain and keep warm
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Slice the partridge diagonally across the centre and transfer to your warmed serving plate along with a pak choi. Spoon a small quantity of the parsnip onto the plate and serve while still warm
 

Lemon tart