INGREDIENTS

INSTRUCTIONS

CARAMELISD FIGS
To make the figs: Place the sugar in a medium frying pan and place
over the heat. Cook for 3-4 minutes until browned and liqufied. Add
the orange juice and zest and bring to the boil. Boil for 10 minutes
until reduced and thickened. Add the figs and spoon the orange syrup
over to coat. Cook, turning the figs occasionally and continuing to
spoon the syrup over, for 10 minutes until caramelised. Remove from
the heat.
Heat a deep sided frying pan until hot, then add 2 tbsp olive oil and
half the partridges. Fry on each side for 2-3 minutes until browned.
Remove from the frying pan and repeat with another 2 tbsp olive oil
and the remaining partridges. Wipe out the frying pan and return the
birds to the pan with 1 tbsp olive oil.
Pour in the commandaria and dry sherry then flame to burn off the
alcohol. Pour in the orange juice, brown stock and add the orange
zest and herbs. Season with salt and black pepper. Bring to the boil,
cover and reduce the heat. Simmer for 10-15 minutes until the juices
run clear when the meat is pierced at its thickest point.
Heat a large frying pna until hot then add the remaining 1 tbsp of
olive oil. When the oil is hot, add the bread and fry on both sides
until golden brown. Remove from the pan and drain briefly on kitchen
paper. Serve the partridge on top of the toast with the figs placed
around and sauce spooned over.
Converted by MC_Buster.
Per serving: 479 Calories (kcal); 26g Total Fat; (45% calories from
fat); 5g Protein; 65g Carbohydrate; trace Cholesterol; 141mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3
Fruit; 5 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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