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Roast partridge, Savoy cabbage, bacon and chestnuts, celeriac fondant & puree, red wine sauce

09 September 2019

Roast partridge, Savoy cabbage, bacon and chestnuts, celeriac fondant & puree, red wine sauce

Prep & Cooking Time: 2 hrs 15 mins  


 Ingredients 

Instructions

    1. Brown the partridge legs with some oil in a saucepan then remove and put to one side.
    2. Add the sliced shallots and star anise and caramelise the onions well. The anise reacts with the sulphur in the onions creating heterocyclic molecules these have notes of clove, cinnamon, chili, black pepper, thyme and oregano. Making a meat dish seem even meatier.
    3. Add the browned legs back to the pan and deglaze with the red wine. Reduce to a syrup and then add the stock with a bouquet garni of thyme and bay.
    4. Cook out for an hour reducing slowly. Then pass through muslin and return to the heat.
    5. Keep reducing the sauce skimming regularly until it coats the back of a spoon.

To cook the partridge

Celeriac puree and fondant

Instructions

    1. Melt the butter in a pan add the celeriac pieces and cover with water, add a little ‘flavour magic’ smoked salt and then a cartouche.
    2. Simmer slowly till the celeriac is cooked through, remove from the pan and put to one side.
    3. While the fondants are cooking, slice the remaining celeriac on a mandolin and place in a thermo mix wit the rest of the butter.
    4. Set to a high heat and start the machine at ½ speed. Add about 200ml water and cook for 25 minutes, (you may need to add more water to keep the puree moving). Then turn up the speed for another five minutes, season and keep warm.

For the cabbage

Instructions

    1. Melt the butter in a pan and stir in the cabbage.
    2. Put a lid on or wrap the top in cling film and gently let it cook in its own steam shaking the pan regularly to avoid the cabbage from sticking.
    3. When the cabbage is cooked add the pancetta and chestnuts.
    4. Season with salt and pepper.

To serve