Recipes

On the — day of Christmas a Partridge in a pear tree

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I last went out to diner and had Partridge delicous
Here is a Christmas recipe for you
Nice with fried sprouts and this year Yotam Ottolenghi has a great recipe on his site.
Roast partridge with sweet potato chips, roast garlic and bread sauce
Serves 4
4 red-legged partridge
2 heads garlic
1 orange fleshed sweet potato
Trim the partridge carcasses by removing the feet and wing tips. Carefully removing the legs and thighs and remove the wishbone to allow the carving to be easier later on.
Season the partridge well with salt and pepper and brown the carcasses in hot pan with a little olive oil and butter until golden and well-coloured. Cook further in a preheated oven at 180°C for a further 10-15 minutes. The breast meat should still be quiet pink. Allow to rest for about 10 minutes before removing the breast meat from the carcass.
To make the roasted garlic, cut each head in half horizontally. Lay each half on a piece of aluminum foil, drizzle with a little olive oil and sprinkle with some coarse sea salt and cracked black pepper. Close each little parcel and lay on an oven tray. Bake at 120-150°C for about an hour until the cloves are soft and sweet.
To make the sweet potato chips, peel the skin from the potato with a vegetable peeler. Slice into very thin chips on a mandolin and fry in deep hot fat until crisp and golden. Drain on kitchen paper and season with a little fine salt.
Bread sauce
75g fresh white breadcrumbs
1 medium onion
5 cloves
1 bay leaf
6 black peppercorns
425ml milk
50g butter
2 Tbsp cream
salt and freshly ground black pepper
Place the onion studded with the cloves, plus the bay leaf and the peppercorns in a saucepan with the milk. Add some salt, then bring everything to the boil. Take off the heat, cover the pan and allow it to infuse.
When you’re ready to make the sauce, remove the onion and reserve it; discard the bay leaf and peppercorns. Stir the breadcrumbs into the milk and add 25g of the butter and some salt. Leave the saucepan on a very low heat (stirring now and then) until the crumbs have swollen and thickened the sauce, approximately 15 minutes. Now replace the clove-studded onion and again leave the sauce in a warm place until needed. Just before serving, remove the onion, beat in the remaining butter and the cream and taste to check the seasoning.

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