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

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, roast partridge, spinach butter & sage stuffing, & fondant swede. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Roast Partridge, Spinach butter & sage stuffing, & fondant swede is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Roast Partridge, Spinach butter & sage stuffing, & fondant swede is something which I’ve loved my whole life.

Now remove the legs and breast keeping the carcass for your sauce. In a frying pan heat some butter and place the partridge. Clarified butter is a good choice, but I like the browning of the solids in the butter; it adds something to the birds. When the butter melts, set the birds breast side up in the pan.

To begin with this particular recipe, we have to 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 cook that.

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

Using a slotted spoon, transfer the vegetables to a large flameproof casserole. 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. Remove the birds from the heat and let them rest, uncovered, on a cutting board for a few minutes before serving.

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.

For the game crumbs, heat the butter in a pan and once. Remove the birds from the heat and let them rest, uncovered, on a cutting board for a few minutes before serving. Place the partridges in a small roasting tray, then tuck the herbs in and around the birds. Add the two halves of the garlic bulb and season well with salt and pepper. Drizzle the olive oil over the birds, place a knob of butter on top of each, then put the roasting tray in the oven.

So that’s going to wrap it up with this special food roast partridge, spinach butter & sage stuffing, & fondant swede recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!