Roast Partridge, Spinach butter & sage stuffing, & fondant swede
Roast Partridge, Spinach butter & sage stuffing, & fondant swede

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, roast partridge, spinach butter & sage stuffing, & fondant swede. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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Serve them with the warm pears and chutney. 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.

To begin with this particular 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:
  1. Make ready 80 g Spinach
  2. Get 1 medium swede
  3. Prepare 2 medium carrots
  4. Get 1 medium parsnip
  5. Get 1 tbsp dried sage
  6. Get 3 garlic cloves
  7. Get 2 chicken stock cubes
  8. Get 20 g butter
  9. Get 5 g rosemary (approx. 2 sprigs whole)
  10. Make ready 2 Partridge
  11. Get 100 g panko breadcrumbs
  12. Get 1 tsp onion powder
  13. Get 2 Bay leaves
  14. Prepare 1 tsp yeast extract

If there is any butter left after the outside is finished, tuck it underneath the skin. Having a brace of partridges, and access to a nearby farmer's market, the other day I decided to combine the two to make this pan-roasted partridge with a lovely winter salad. Pan roasting small game birds, especially the white meat birds like partridges, grouse, quail and pheasants, is a vastly superior way to cook them over simple oven. 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:
  1. Heat an oven to 180°c fan & boil a kettle.
  2. 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.
  3. 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.
  4. Peel the swede and cut into two large discs.
  5. 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.
  6. Once hot, add partridge, including the legs to the pan and brown all over.
  7. 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.
  8. 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.
  9. Add the tray to the over for 30-40mins or until the partridge is cooked to your liking.
  10. 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.
  11. 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.
  12. Whilst resting the partridge, reduce the stock to make the sauce.
  13. 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. Learn how to cook great Easy roast partridge. Crecipe.com deliver fine selection of quality Easy roast partridge recipes equipped with ratings, reviews and mixing tips. Get one of our Easy roast partridge recipe and prepare delicious and healthy treat for your family or friends. Philippa Davis' pot roast partridge with summer vegetables, parsley, olive and caper sauce makes for a satisfying supper.

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