Snipe on Spelt Toast with Yoadwath Mill Air-Dried Ham and Ampleforth Addey Apple Brandy Juices

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Preparation info

  • Starter/Snack - Serves

    two

    • Difficulty

      Medium

    • Ready in

      35 min

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

THE LITTLE SKINNY SNIPE NEEDS A HELPING HAND IOR WINGI SO WE VE BUILT HIM UP WITH SOME SUCCULENT AIR-DRIED HAM. A THICK SLICE OF BREAD AND SET HIM ON HIS WAY WITH A NIP Of AMPLEFORTH APPLE BRANDY.

Ingredients

  • 4 snipe, dressed but with innards
  • 4 slices of spelt bread
  • 4 slices of Yoadwith Mill air-dried ham
  • 50 g butter plus 50 g chilled butter
  • 50 g dripping
  • 2 measures Ampleforth Abbey apple brandy, or similar
  • a little rapeseed oil
  • seasoning

    Method

    Preheat the oven to 200°C/gas mark 6.

    Take the dressed snipe, but do not gut. Remove the wings and the lower leg sections (crack the bone, twist and pull to remove the sinews). Season the birds and wrap with the air-dried ham. Colour in a little butter and oil, then place in the hot oven for 4 to 5 minutes. Remove from the oven, but keep warm.

    Shallow-fry the spelt bread in the dripping. Keep warm. Deglaze the roasting tray with the apple brandy and add a little chilled butter.

    Remove the breasts and legs from the birds, chop the ham and arrange on the fried bread, brush with melted butter and season. Pour the apple brandy and juices over and serve immediately.