Hello everybody, 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. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Roast Partridge, Spinach butter & sage stuffing, & fondant swede is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Roast Partridge, Spinach butter & sage stuffing, & fondant swede is something that I’ve loved my whole life.
To get started 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 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
- Prepare 2 medium carrots
- Take 1 medium parsnip
- Get 1 tbsp dried sage
- Prepare 3 garlic cloves
- Get 2 chicken stock cubes
- Prepare 20 g butter
- Take 5 g rosemary (approx. 2 sprigs whole)
- Make ready 2 Partridge
- Get 100 g panko breadcrumbs
- Prepare 1 tsp onion powder
- Prepare 2 Bay leaves
- Make ready 1 tsp yeast extract
Instructions 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.
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