The Old Vicarage Restaurant
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Address Ridgeway Village, Near Sheffield S12 3XW
   
Fine Dining at The Old Vicarage Restaurant, Ridgeway, Sheffield

The Old Vicarage: Nathan's kitchen blog


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Partridge with Crab apple and thyme jelly

I’ve been really excited this season with a new partridge dish on the menu, preparing  it with spiced puy lentils and crab apple and thyme jelly. When choosing partridge, always buy fresh young birds. The legs will be smooth and pliable and the breasts plump without any shot or bloody streaks.

We’ve had a bumper crop of all the apples this year, particularly the crab apples, and believe it or not have still been picking them lovely and rosy red in December. This jelly goes particularly well with the gentle flavour of partridge but can also be used with other game, terrines and liver parfaits.

To make the crab apple jelly you will need a jelly bag or else a large piece of muslin tied to stool legs and suspended over a bowl to catch the drips. It’s really very simple. All you have to remember is not to squeeze the bag to remove the liquid quicker because this will give you a cloudy jelly. We are aiming for a shimmering crystal clear result. You can also make this with a tart apple such as Bramley seedling. Give it a go and good luck!

Crab apple and thyme jelly

Ingredients

  • 4lb washed crab apples – cut in half
  • 3pints water
  • 1 lb caster sugar to every pint of liquid
  • Good handful fresh thyme leaves stripped from the stems

Method

  • Bring apples to the boil with the water in a large pan.
  • Simmer for 30 minutes.
  • Remove from heat and strain through a jelly bag suspended over a large bowl.
  • The next day measure the liquid and add to the pan with 1lb of sugar to every pint.
  • Bring to the boil and then reduce heat to a rolling simmer until a set is reached. Test this by dripping a little onto a chilled sauce. Push the gel and if it wrinkles and starts to set it is ready.
  • Pour into sterilised jars and leave for 20 minutes to settle.
  • Add the thyme leaves and distribute with the point of a fine knife.
  • Cover the surface with waxed paper and put on the lids. It is ready as soon as it is set.
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