Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, roast partridge, spinach butter & sage stuffing, & fondant swede. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
To prepare the garlic mushrooms and spinach, cook the shitakes in a little butter with the pressed garlic cloves and plenty salt and pepper. To serve, warm the sauce through and season with lemon juice and add two thirds of the chopped chervil. Divide the spinach between four warm plates and spoon the sauce, fruit and chestnuts around the spinach keeping a little sauce back.
Roast Partridge, Spinach butter & sage stuffing, & fondant swede is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Roast Partridge, Spinach butter & sage stuffing, & fondant swede is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook roast partridge, spinach butter & sage stuffing, & fondant swede using 14 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Roast Partridge, Spinach butter & sage stuffing, & fondant swede:
- Prepare 80 g Spinach
- Prepare 1 medium swede
- Get 2 medium carrots
- Prepare 1 medium parsnip
- Prepare 1 tbsp dried sage
- Prepare 3 garlic cloves
- Prepare 2 chicken stock cubes
- Get 20 g butter
- Get 5 g rosemary (approx. 2 sprigs whole)
- Make ready 2 Partridge
- Get 100 g panko breadcrumbs
- Make ready 1 tsp onion powder
- Make ready 2 Bay leaves
- Get 1 tsp yeast extract
Philippa Davis' pot roast partridge with summer vegetables, parsley, olive and caper sauce makes for a satisfying supper. Pot roasting will ensure the bird stays perfectly moist, and works fantastically for partridge. For more game supper inspiration, try our pot roast partridge with figs, honey and balsamic. This is delicious served with breadcrumbs fried in garlic and butter until crisp and toasted, and heaps of spinach.
Steps to make Roast Partridge, Spinach butter & sage stuffing, & fondant swede:
- Heat an oven to 180°c fan & boil a kettle.
- Peel and chop the carrots and parsnip into bit size chunks. Add these to a roasting tray covered in tin foil. Meanwhile put the butter in a small ramekin and place in the oven for a couple of minutes until melted.
- Add the breadcrumbs, sage, onion powder and Spinach to a bowl, add the melted butter and mix well. Add 200ml boiled water to half of one chicken stock cube. Stir and add to the breadcrumb mix. Mix well.
- Peel the swede and cut into two large discs.
- Pre heat a pan with some veg oil over a high heat. Pat dry the partridge and cut off the legs, season it all with plenty of salt.
- Once hot, add partridge, including the legs to the pan and brown all over.
- Once the partridge bodies are browned, add them to you roasting tray, but keep the legs in the pan. Add the swede discs to brown on both sides.
- Add 500ml boiled water to 1 whole chicken stock cube. Meanwhile, make the breadcrumb mix up into large balls and add them to the roasting tray.
- Add the tray to the over for 30-40mins or until the partridge is cooked to your liking.
- Once the swede discs are browned, add the stock and scrape the pan to deglaze. Then add the yeast extract, rosemary sprigs, bay leaves. Crush the garlic with skins still on and add to the pan. - Bring to the boil then reduce the heat to medium and cook covered for 35-40mins or until the swede is soft.
- Once the partridge is cooked, take out the oven and leave to rest. Pour any juices into the stock braising the swede. Mix the veg and stuffing balls through any remaining juices in the pan and return to the oven.
- Whilst resting the partridge, reduce the stock to make the sauce.
- Remove the breasts from the partridge and serve with the reduce stock for your sauce.
It's traditional in Britain to roast game birds fast in very hot ovens. Roast partridge stuffed with spinach, grapes and feta enjoys a hefty nod to Greek cuisine. Stuffing a bird is a great way to incorporate more unusual flavours in to game. Rub the butter all over and under the skin of each partridge, place on an oven tray. Once cooked remove the partridge and allow to rest.
So that’s going to wrap it up with this exceptional food roast partridge, spinach butter & sage stuffing, & fondant swede recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
