Saturday , April 4 2020
Roast Partridge with Savoy cabbage and Pancetta 1

Roast Partridge with Savoy cabbage and Pancetta

Recipe from Keith Charlish, The Paddocks Butchers

Featured in Feast 22 – December 2017

Serves Four
Preparation time – 30 minutes, cooking time – 30 minutes
INGREDIENTS

4 partridges
4 sprigs of thyme
12 slices of pancetta
2tbsp of virgin olive oil
125ml of Port
1 savoy cabbage

1 garlic clove, sliced
1 carrot, finely chopped
half an onion, finely chopped
small celery stick, finely chopped
150g of cooked chestnuts, roughly chopped
500ml of chicken stock
salt and black pepper

Method
Preheat the oven to 180°C or 160°C fan, gas mark 4. Stuff the thyme sprig into each partridge, wrap 3 slices of pancetta round each and tie in place. Heat a tbsp of oil in a large oven proof pan and fry the partridges until golden all over. Turn the partridges breast down and transfer the pan to the oven to roast for 6 minutes. Turn the birds over, add the Port to the pan, then roast for further 6 minutes or until the juices run clear. Remove from the oven to rest for 5 minutes. While the partridges are roasting, blanch the savoy cabbage in a saucepan of boiling salted water for 7 mins or until tender then drain well. Heat the remaining oil in a pan and fry the garlic, add the chopped vegetables and chestnuts and cook for 4 to 5 minutes. Add the cabbage and stock. Bring to a simmer, then cook over a low heat, stirring, for 10 minutes or until the stock has reduced and the cabbage becomes slightly caramelised. Season.Spoon the cabbage onto warm plates, place the partridge on top and drizzle over the roasting juices. 

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