Half an Hour to Serving Yummy Roast Partridge, Spinach butter & sage stuffing, & fondant swede

Hoping to dine Roast Partridge, Spinach butter & sage stuffing, & fondant swede a luxurious restaurant's, but for some causes are not able to go to restaurants. This site is going to guide you with clear procedures on producing a Roast Partridge, Spinach butter & sage stuffing, & fondant swede like a famous chef made.

We hope you got insight from reading it, now let's go back to roast partridge, spinach butter & sage stuffing, & fondant swede recipe. To cook roast partridge, spinach butter & sage stuffing, & fondant swede you need 14 ingredients and 13 steps. Here is how you cook it.

To prepare an unforgettable Roast Partridge, Spinach butter & sage stuffing, & fondant swede, below are the ingridients required:

1. You need 80 g of Spinach.
2. Use 1 of medium swede.
3. Provide 2 of medium carrots.
4. Prepare 1 of medium parsnip.
5. You need 1 tbsp of dried sage.
6. Take 3 of garlic cloves.
7. Prepare 2 of chicken stock cubes.
8. Provide 20 g of butter.
9. Provide 5 g of rosemary (approx. 2 sprigs whole).
10. You need 2 of Partridge.
11. Use 100 g of panko breadcrumbs.
12. Prepare 1 tsp of onion powder.
13. Use 2 of Bay leaves.
14. Get 1 tsp of yeast extract.

After readying the components, now you are good to make your 5-star Roast Partridge, Spinach butter & sage stuffing, & fondant swede by following the procedures below:

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..

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. 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.

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

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