Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make 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 is gonna smell and look delicious.
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.
Roast Partridge, Spinach butter & sage stuffing, & fondant swede is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes yummy. 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 entire life.
To get started 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 that.
The ingredients needed to make Roast Partridge, Spinach butter & sage stuffing, & fondant swede:
- Get 80 g Spinach
- Make ready 1 medium swede
- Take 2 medium carrots
- Prepare 1 medium parsnip
- Prepare 1 tbsp dried sage
- Get 3 garlic cloves
- Prepare 2 chicken stock cubes
- Make ready 20 g butter
- Get 5 g rosemary (approx. 2 sprigs whole)
- Take 2 Partridge
- Make ready 100 g panko breadcrumbs
- Make ready 1 tsp onion powder
- Make ready 2 Bay leaves
- Prepare 1 tsp yeast extract
If there is any butter left after the outside is finished, tuck it underneath the skin. This is delicious served with breadcrumbs fried in garlic and butter until crisp and toasted, and heaps of spinach. It's traditional in Britain to roast game birds fast in very hot ovens. Philippa Davis' pot roast partridge with summer vegetables, parsley, olive and caper sauce makes for a satisfying supper.
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.
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. 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. Roast partridge stuffed with spinach, grapes and feta enjoys a hefty nod to Greek cuisine.
So that is going to wrap it up with this special food roast partridge, spinach butter & sage stuffing, & fondant swede recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
