Almagro Aubergine in Partridge Broth
Clean 4 partridges and wrap in kitchen towels (to remove moisture and enhance flavour), reserve in refrigerator for 5 or 6 days.
Roast the red peppers, peel and chop.
Season with salt, pepper, olive oil and cumin.
Remove the aubergine flesh and wrap in a greased foil of fig leaves, adding 30 centilitres of partridge broth, olive oil, salt and pepper.
Vacuum and cook at low temperature for 90 minutes
Remove the aubergine skin and put in the oven at 40°C for 12 hours. Once dry, grind very finely.
Cook the partridge with the broth stock over a low heat for 6 hours. Make sure that the broth remains even throughout cooking.
Finally add 8 to 10 strands of saffron.
Bring the water to the boil with the fennel. Strain and add the gelatin to make a veil.
Heat the oil in a pan and add the paprika, flour, egg and water.
Stir until you have a smooth paste and transfer into a piping bag. Pipe onto the Silpac in your desired shape. Put in the oven at 180°C for 5 minutes until crispy.
Fill the aubergine halves with the flesh and position the pepper and partridge.
Present in a bowl with the partridge broth, the grass pea biscuit and a few drops of olive oil.
