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

Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, roast partridge, spinach butter & sage stuffing, & fondant swede. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Roast Partridge, Spinach butter & sage stuffing, & fondant swede is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Roast Partridge, Spinach butter & sage stuffing, & fondant swede is something that I have loved my entire life. They’re fine and they look fantastic.

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

Toss the potatoes with the butter and mustard on a baking sheet until coated; season with salt and pepper. Stir in the spinach and garlic and continue to roast until the spinach is wilted. How to roast peanuts and make peanut butter. Peanut butter is something I've discovered as an adult, I didn't grow up with it, but ever since making it for the first time, I almost always have a jar of it in the fridge.

Instructions 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, grouse or quail is a great idea, but in practice the bird often dries out. 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. 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.

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