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Roast Partridge

Roasted Partridge, Boulangerie Potatoes, Braised Red Cabbage, Roasted Pear, Sprout with Chestnut, Port Jus

Recipe by Damien Woolard, The Norfolk Mead Hotel
Visit www.norfolkmead.co.uk

Featured in Feast 21 – November 2017

SERVES FOUR

INGREDIENTS

2-4 partridges, dependent on the size of the bird
1 red cabbage, finely sliced
800ml of partridge or chicken stock
4 large peeled Maris Piper potatoes,
into water
2 large thinly sliced Maris Piper potatoes, into water
4 onions, sliced
2 pears, halved and cored
250g of sprouts, halved
1 jar of red currant jelly
100g
of fresh chestnut
100g
of brown sugar

500ml of Port
200ml of red wine
2 bay leaves
1/2 tsp of mixed spice
1tsp of sherry vinegar
1 apple, peeled and diced
30g of sultanas
1tbsp of tomato paste
60g of butter
1 bunch of thyme
1 parchment paper

Method
Boulangerie Potatoes
Cook the thinly sliced Maris Piper potatoes until soft. Add 300ml of the stock to half of the sliced onions, add two bay leaves and simmer for 10 minutes. Take the stock mixture off heat and alternate layers of the stock mixture and potatoes into a small oven proof serving dish. Place parchment paper on top of the potatoes and put in oven at 190°C

Red Cabbage
Whilst your Boulangerie is cooking, place 200ml of red wine, 200ml of port, 2tbsp of red currant jelly, 100g of brown sugar and 1/2 tsp of mixed spice, into a pan and simmer. Add the red cabbage to the simmering liquid, followed by the diced apple and sultanas. Cook on a slow heat until the cabbage is tender

Partridges
Heat up a frying pan. Season the partridges, and stuff the carcasses with the thyme. Seal the partridges evenly in the hot pan. Remove the partridges from the pan and add the sliced onions. Place the partridges on top of the onions and add 300ml of stock. Place the remaining sliced onion, stock and partridge into a casserole dish and place in the oven with the Boulangerie for 16 minutes

Pears and Sprouts
Re-heat the same frying pan. Add the sprouts and pears in a pan with a splash of oil. Colour on one side, then flip. Add 6g of the butter and 100ml of the stock. Place into an oven proof dish. Place in the oven for 8 minutes. After 5 minutes, add the chestnuts to warm through 

If timed correctly, everything should be ready at the same time. Remove them all from the oven and set aside

Port Jus
Heat a saucepan, when hot, pour in the remaining Port and reduce by half. Strain juices from the partridge into the reduction. Reduce again by a third. Whisk in the tomato paste and 2tbsp of red currant jelly. Add the thyme and simmer for 5 minutes

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