Roast Partridge, Spinach butter & sage stuffing, & fondant swede. Roast Partridge, Spinach butter & sage stuffing, & fondant swede. Serve them with the warm pears and chutney. Divide the spinach between four warm plates and spoon the sauce, fruit and chestnuts around the spinach keeping a little sauce back.
Add the breadcrumbs, sage, onion powder and Spinach to a bowl, add the melted butter and mix well.
Stir and add to the breadcrumb mix.
When the butter has started to sizzle, then add both partridge to the pan, spooning over the butter.
You can cook Roast Partridge, Spinach butter & sage stuffing, & fondant swede using 14 ingredients and 13 steps. Here is how you achieve that.
Ingredients of Roast Partridge, Spinach butter & sage stuffing, & fondant swede
- It's 80 g of Spinach.
- Prepare 1 of medium swede.
- Prepare 2 of medium carrots.
- Prepare 1 of medium parsnip.
- It's 1 tbsp of dried sage.
- You need 3 of garlic cloves.
- Prepare 2 of chicken stock cubes.
- You need 20 g of butter.
- Prepare 5 g of rosemary (approx. 2 sprigs whole).
- Prepare 2 of Partridge.
- It's 100 g of panko breadcrumbs.
- You need 1 tsp of onion powder.
- Prepare 2 of Bay leaves.
- You need 1 tsp of yeast extract.
Fry until the outsides are golden in colour. Place on a plate to one side to rest whilst you prepare the other ingredients. Tie the legs together with some string before cooking. Spread softened butter and oil over the birds and place a rasher of bacon on each breast.
Roast Partridge, Spinach butter & sage stuffing, & fondant swede instructions
- 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..
Lay the sage leaves on the breast of the partridge and lay a piece of bacon on top. For the game crumbs, heat the butter in a pan and once. To finish, turn the heat up to medium-high again, and ladle butter over the breast until the skin browns; this is where the butter comes into its own — butter browns things faster than most other fats. Remove the birds from the heat and let them rest, uncovered, on a cutting board for a few minutes before serving. Sometimes, the best and most delicious recipes are made with the simplest of ingredients, such as this garlic butter sauteed spinach recipe.
