Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, roast partridge, spinach butter & sage stuffing, & fondant swede. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Roast Partridge, Spinach butter & sage stuffing, & fondant swede is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Roast Partridge, Spinach butter & sage stuffing, & fondant swede is something which I have loved my entire life.
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. A delicious quick and easy recipe for partridge.
To get started with this particular recipe, we must first prepare a few components. You can have roast partridge, spinach butter & sage stuffing, & fondant swede using 14 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Roast Partridge, Spinach butter & sage stuffing, & fondant swede:
- Prepare 80 g Spinach
- Get 1 medium swede
- Get 2 medium carrots
- Prepare 1 medium parsnip
- Get 1 tbsp dried sage
- Make ready 3 garlic cloves
- Prepare 2 chicken stock cubes
- Prepare 20 g butter
- Make ready 5 g rosemary (approx. 2 sprigs whole)
- Prepare 2 Partridge
- Get 100 g panko breadcrumbs
- Make ready 1 tsp onion powder
- Get 2 Bay leaves
- Get 1 tsp yeast extract
Add half of the butter, allow it to melt. Reserve a tablespoon for cooking the pears, then spread this butter all over the birds, and particularly on their breasts. Lay the bacon rashers on a chopping board. Partridge Pot Roast may be served with mashed potatoes and buttered peas, and plenty of crusty bread to savour the sauce.
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.
A good red Rhone wine to aid digestion is suggested. Another recipe shared with you from "Supercook's Poultry and Game Cookbook". A recipe for pan roasted partridge served with a winter salad of radicchio, endive and greens. This recipe works with partridge, pheasant or grouse. The key is a moderate heat, a room-temperature bird and almost constant basting with butter.
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