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

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, roast partridge, spinach butter & sage stuffing, & fondant swede. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Roast Partridge, Spinach butter & sage stuffing, & fondant swede is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Roast Partridge, Spinach butter & sage stuffing, & fondant swede is something which I have loved my entire life.

Try this National Trust recipe for warming partridge, spinach and pumpkin soup. A delicious quick and easy recipe for partridge. Seriously, you have to try this!

To begin with this particular recipe, we have to first 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 cook that.

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

The best way to roast partridge, or grouse, or quail or even pheasants and small ducks, is, well, to not roast them at all. The bird will be little salty and bathed in butter or olive oil or whatever oil or fat makes you swoon. Try our roast partridge stuffed with spinach and feta. Stuffing is the best way to incorporate new flavours - and the possibilities are endless.

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.

Roast partridge stuffed with spinach, grapes and feta enjoys a hefty nod to Greek cuisine. Remove the bacon from the partridge breasts and chop into pieces. When the butter is foaming, add the bacon and curly kale, and season, to taste, with salt and freshly ground black pepper. Tossed with roasted pumpkin, spinach and a buttery sauce. Plus roasted pumpkin is so juicy, it provides more "wetness" to this dish instead of adding more butter.

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