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

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Spread softened butter and oil over the birds and place a rasher of bacon on each breast. To check the bird is cooked, place a skewer in between the leg and breast and the birds are cooked when the juices run clear. Pour some of the juice into a small saucepan and keep on a low heat.

Roast Partridge, Spinach butter & sage stuffing, & fondant swede is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Roast Partridge, Spinach butter & sage stuffing, & fondant swede is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook 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:
  1. Get 80 g Spinach
  2. Make ready 1 medium swede
  3. Make ready 2 medium carrots
  4. Make ready 1 medium parsnip
  5. Get 1 tbsp dried sage
  6. Make ready 3 garlic cloves
  7. Take 2 chicken stock cubes
  8. Prepare 20 g butter
  9. Prepare 5 g rosemary (approx. 2 sprigs whole)
  10. Get 2 Partridge
  11. Make ready 100 g panko breadcrumbs
  12. Make ready 1 tsp onion powder
  13. Prepare 2 Bay leaves
  14. Take 1 tsp yeast extract

After applying the butter, pour the chicken broth over the partridges, as well. When applying the butter, make sure that you get all outer sides of the skin. If there is any butter left after the outside is finished, tuck it underneath the skin. Pull the spinach out of the water and let drip.

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.

Add no water, the water clinging to the spinach will be enough. Place pot on high heat until steaming. Return to pan, add butter, salt and pepper, stir to coat. Serve with lemon juice or vinegar on. Sometimes, the best and most delicious recipes are made with the simplest of ingredients, such as this garlic butter sauteed spinach recipe.

Above is easy methods to cook roast partridge, spinach butter & sage stuffing, & fondant swede, very simple to make. Do the cooking stages appropriately, chill out and use your coronary heart then your cooking will be delicious. There are lots of recipes which you can try from this web site, please discover what you want. When you like this recipe please share it with your pals. Happy cooking.