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

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, roast partridge, spinach butter & sage stuffing, & fondant swede. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Line a roasting tin with aluminium foil. Lay the sage leaves on the breast of the partridge and lay a piece of bacon on top. Rub the softened butter over each partridge. After applying the butter, pour the chicken broth over the partridges, as well.

Roast Partridge, Spinach butter & sage stuffing, & fondant swede is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Roast Partridge, Spinach butter & sage stuffing, & fondant swede is something which I have loved my entire life.

To begin with this 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 cook that.

The ingredients needed to make Roast Partridge, Spinach butter & sage stuffing, & fondant swede:
  1. Make ready 80 g Spinach
  2. Take 1 medium swede
  3. Prepare 2 medium carrots
  4. Make ready 1 medium parsnip
  5. Take 1 tbsp dried sage
  6. Get 3 garlic cloves
  7. Make ready 2 chicken stock cubes
  8. Take 20 g butter
  9. Prepare 5 g rosemary (approx. 2 sprigs whole)
  10. Make ready 2 Partridge
  11. Get 100 g panko breadcrumbs
  12. Make ready 1 tsp onion powder
  13. Prepare 2 Bay leaves
  14. Make ready 1 tsp yeast extract

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. Remove the birds from the heat and let them rest, uncovered, on a cutting board for a few minutes before serving. Make a paste of the butter, garlic, mace, half-teaspoon salt and a few screws of pepper.

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.

Remove the birds from the heat and let them rest, uncovered, on a cutting board for a few minutes before serving. Make a paste of the butter, garlic, mace, half-teaspoon salt and a few screws of pepper. Rub this mixture all over each of the eight partridge breasts coating as evenly as possible. Cover the breasts by curling round a rasher of bacon. Blend the soft butter with the flour in a cup and whisk in, a little at a time, until the gravy is thickened.

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