Roast Partridge

Our January Recipe with our resident chef James Howe - Roast Whole Partridge - Sweetcorn & Potato Casserole

Happy New Year Everyone and welcome to the first recipe of 2018. Looking out of the window it's pretty grim and we all need some comfort food. So let's get to the fun stuff.

You will need:

Whole Partridge (I get mine from Priors of West Lynn, top quality and only about ₤2 a bird)

White or Spanish Onion

Carrot

Celery

Garlic

Thyme

Oil

Sweetcorn (tinned is fine)

Potatoes

Chicken or game stock

Flat leaf Parsley

Cream

Butter

Salt

Black cracked pepper

Deep roasting dish

2x chopping boards

Ladle

Bowl

Sieve

The Method:

Start by preparing the bird. Give it a rub and check all the feathers and organs have been removed. Now take a lump of butter and massage it into the bird. Season with salt and pepper and set to one side. Roughly chop the onion, carrot, celery and garlic and place at the bottom of a deep roasting dish. Chefs call this a trivet. Nest your bird on top of the vegetables. Pop in a couple of thyme sprigs and nap with a glug of good quality oil. Roast at 200'C/Gas 4 for 10 mins.

After 10 mins pour in some game or chicken stock so the bird is half submerged. Cover with foil or a lid and put back in the oven for 20 mins.

While the bird is having a warm bath. Peel and dice your potatoes. Place in a pan with a pinch of salt. Pour in some water, enough to cover and begin to boil. Check they are cooked by pushing a knife through them. If there is no resistance remove from the heat and drain away the water.

After the 20 mins are up, bring out your bird and remove from the tray. Place into a bowl or another tray. Cover with foil and leave to rest. Now pour the stock and vegetables through a sieve over the potatoes (keep the vegetables for soup or stock). Pour the sweetcorn into the potato and stock. Place on the stove to simmer. Add a dash of double cream and reduce until the gravy is as thick as you like it.

Pour the sweetcorn into the potato and stock. Place on the stove to simmer. Add a dash of double cream and reduce to as thick as you like it.

To serve, ladle your potatoes and sweetcorn into a deep serving bowl and simply place your bird on top. Finely chop your parsley and sprinkle over the top for a chefy finish.

Enjoy a winter warming meal!

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15/Jan/2018

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