Autumn menu three

Autumn menu three

Mid–late autumn

By
From
Annie's Farmhouse Kitchen
Serves
8
Photographer
Patricia Niven; Illustrations: Robin Cowcher

Pate en croute

Partridge with coq au vin sauce & roasted parsnips

Concorde cake

Pate en croute

Ingredients

Quantity Ingredient
1 quantity Kate's excellent shortcrust pastry
1 egg, whisked with a little water

Aspic

Quantity Ingredient
1 pig's trotter
1 bay leaf
1 carrot, roughly chopped
1 onion, roughly chopped
6 peppercorns
salt flakes
freshly ground black pepper

Terrine filling

Quantity Ingredient
200g english spinach
300g pork shoulder, minced
225g boneless skinless chicken thighs, minced
150g veal, minced
225g pork fat, minced
2 scant tablespoons salt flakes
1/2 teaspoon freshly ground black pepper
1/2 teaspoon quatre epices
1 garlic clove, finely chopped
2 tablespoons chopped flat-leaf parsley
3 sage leaves, chopped
3 thyme sprigs, leaves stripped and chopped
40ml armagnac
1 egg

Method

  1. To make the aspic, place all the ingredients, except the salt and pepper, in a large saucepan along with 2 litres of cold water. Bring to the boil, then reduce the heat and simmer for 2 hours, regularly skimming any foam off the surface. Strain, return to the cleaned saucepan and reduce for another 10 minutes. Adjust the seasoning if necessary, then set aside to cool completely.
  2. Preheat the oven to 180°C.
  3. To make the terrine filling, heat a frying pan over a medium heat and saute the spinach until wilted. Remove and set aside to cool in a bowl. Add the remaining ingredients to the cooled spinach and mix well.
  4. Roll out the pastry to a thickness of about 2 mm. Line your pate en croute mould or standard terrine tin with the pastry, leaving a little hanging over the side to attach the lid to. Cut a piece of pastry the same size as the top of the mould for the lid.
  5. Spoon the terrine filling into the pastry case, pressing down firmly and smoothing the surface. Attach the pastry lid, pressing gently to seal, then cut a hole in the middle and decorate with pastry scraps, if you like. Brush with the egg wash.
  6. Bake for 1–1 1⁄4 hours or until a cooking thermometer inserted in the centre reads 65°C. Set aside to cool completely.
  7. Melt the aspic over a low heat, then set aside to cool completely. Pour the cooled aspic into the pastry case through the hole at the top, then allow to set in the refrigerator overnight. Cut into slices to serve.

Partridge with coq au vin sauce & roasted parsnips

Ingredients

Quantity Ingredient
16 french shallots
salt flakes
freshly ground black pepper
olive oil, for cooking
unsalted butter, for cooking
200g small mushrooms
8 partridges
6 thyme sprigs, leaves stripped
12 juniper berries
8 thin slices kaiserfleisch
4 parsnips, cut into large wedges
2 tablespoons cognac
125ml red wine
100ml Veal Stock, reduced
see method for ingredients, to serve
Blanched green beans, to serve

Method

  1. Preheat the oven to 180°C.
  2. Bring a saucepan of water to the boil, add the shallots and bring back to the boil, then strain. Rinse under cold water. Peel the shallots, and place in a baking dish. Season with salt and pepper, sprinkle with olive oil and a knob of butter and roast for 20 minutes or until golden brown, then remove and set aside.
  3. Heat 40 g butter in a frying pan over a medium heat and cook the mushrooms until golden brown. Set aside.
  4. Increase the oven temperature to 220°C.
  5. Inspect your partridges. If they have come with their heads you will need to chop them off. Remove the first two joints of the wing, and check the cavity for any internal organs. Wipe the cavity and dry the outside with paper towel.
  6. Put the thyme leaves, juniper berries, 100 g butter and a pinch of salt and pepper in a mortar and mash together with the pestle. Spread this butter all over the birds, particularly on their breasts, then wrap a slice of kaiserfleisch around each bird. Place in a flameproof roasting tin, breast side up, and arrange the parsnip wedges around the birds. Roast for 30 minutes. If the kaiserfleisch looks like it’s in danger of becoming too crisp, peel it off the birds and set it aside.
  7. Remove the birds and parsnips from the roasting tin and set aside to rest, covered loosely with foil to retain the heat. Put the roasting tin over a medium heat, pour in the Cognac and mix with the pan juices, then add the red wine and stir to dissolve all the bits stuck to the bottom of the tin. Bring to the boil and boil until the sauce has reduced by half. Add the shallots, mushrooms and reduced veal stock and continue to boil for another 5 minutes or until the sauce has reduced to a velvety consistency.
  8. Carve the birds off the breastbone, arrange on plates with the roasted parsnips and spoon over the sauce.

Concorde cake

Ingredients

Quantity Ingredient
dutch (unsweetened) cocoa powder, to decorate, optional
icing sugar, to decorate, optional
whipped pouring cream, to serve

Meringue

Quantity Ingredient
50g dutch (unsweetened) cocoa powder
160g icing sugar
9 egg whites
220g caster sugar

Chocolate mousse

Quantity Ingredient
240g dark chocolate (55%), broken into pieces
150g unsalted butter
4 egg yolks
6 egg whites
2 tablespoons caster sugar

Method

  1. Preheat the oven to 150°C and line a large baking tray with baking paper.
  2. To make the meringue, sift together the cocoa powder and icing sugar. In a stand mixer, whip the egg whites to stiff peaks, then add 1 tablespoon caster sugar and beat in. Add the remaining caster sugar in batches, then gently fold in the cocoa mixture.
  3. Scoop the meringue into a piping bag fitted with a 1 cm (1⁄2 in) plain nozzle and pipe three 18 cm (7 in) rounds onto the prepared tray. Pipe the rest in strips (the length doesn’t matter as you will be breaking them up later). Place in the oven and bake for 1 hour. Turn off the oven and allow the meringues to cool in the oven with the door propped open.
  4. To make the chocolate mousse, melt the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water. Stir until smooth and well combined, then whisk in the egg yolks. Whip the egg whites to soft peaks, then beat in the caster sugar. Gently fold the whites into the chocolate mixture, then cover and refrigerate until needed.
  5. To assemble, spread a thin layer of mousse (about a quarter of it) on each meringue disc and place on top of each other. Seal the outer edge with the remaining mousse. Decorate the top and side with the broken strips of meringue. Sift over icing sugar and cocoa powder if you wish to decorate further. Serve with the whipped cream.

Timeline

  • The day before

    Make the shortcrust pastry. Cool the stock for the aspic. Make the pate en croute filling. Assemble and bake the pate en croute. Make the veal stock. Prepare the partridge. Make the meringue. Make the chocolate mousse.

    On the day

    Fill the pate en croute with aspic. Strain and reduce the veal stock. Prepare the parsnips. Assemble the Concorde cake and refrigerate. Whip the cream.

    1–2 hours before serving

    Assemble the creamed potatoes. Arrange the partridge and parsnips in a baking tray. Bake the potatoes – these can be reheated later. Remove the potatoes and increase the oven temperature to 220°C.

    To serve

    Place the partridge in the oven and set the timer. Serve the pate en croute. Return to the kitchen on the command of your timer. Remove the partridge from the oven, make the sauce, cook the beans and reheat the potatoes in the oven. Carve the birds and serve. Enjoy the birds. Serve the Concorde cake with whipped cream.
Tags:
French classics
Farmhouse
rustic
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