Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to make a special dish, roast partridge, spinach butter & sage stuffing, & fondant swede. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
A delicious quick and easy recipe for partridge. Seriously, you have to try this! It's wild, it's natural and it's healthy - but above all, game tastes great!
Roast Partridge, Spinach butter & sage stuffing, & fondant swede is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed 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 have to first prepare a few ingredients. 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:
- Make ready 80 g Spinach
- Make ready 1 medium swede
- Make ready 2 medium carrots
- Take 1 medium parsnip
- Prepare 1 tbsp dried sage
- Make ready 3 garlic cloves
- Make ready 2 chicken stock cubes
- Prepare 20 g butter
- Prepare 5 g rosemary (approx. 2 sprigs whole)
- Get 2 Partridge
- Get 100 g panko breadcrumbs
- Make ready 1 tsp onion powder
- Make ready 2 Bay leaves
- Take 1 tsp yeast extract
How to roast peanuts and make peanut butter. Peanut butter is something I've discovered as an adult, I didn't grow up with it, but ever since making it for the first time, I almost always have a jar of it in the fridge. 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.
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.
Remove the bacon from the partridge breasts and chop into pieces. When the butter is foaming, add the bacon and curly kale, and season, to taste, with salt and freshly ground black pepper. Rub the skin of the Partridges with half of the butter and season with salt and black pepper, Place the remaining butter and the chopped onion inside the birds cavities. Add half of the butter, allow it to melt. Partridge Pot Roast may be served with mashed potatoes and buttered peas, and plenty of crusty bread to savour the sauce.
So that’s going to wrap this up for this exceptional food roast partridge, spinach butter & sage stuffing, & fondant swede recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
