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

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, roast partridge, spinach butter & sage stuffing, & fondant swede. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Roast Partridge, Spinach butter & sage stuffing, & fondant swede is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Roast Partridge, Spinach butter & sage stuffing, & fondant swede is something which I’ve loved my whole life.

A delicious quick and easy recipe for partridge. Seriously, you have to try this! It's wild, it's natural and it's healthy - but above all, game tastes great!

To get started with this recipe, we must 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 can achieve that.

The ingredients needed to make Roast Partridge, Spinach butter & sage stuffing, & fondant swede:
  1. Take 80 g Spinach
  2. Take 1 medium swede
  3. Take 2 medium carrots
  4. Prepare 1 medium parsnip
  5. Get 1 tbsp dried sage
  6. Get 3 garlic cloves
  7. Make ready 2 chicken stock cubes
  8. Prepare 20 g butter
  9. Prepare 5 g rosemary (approx. 2 sprigs whole)
  10. Make ready 2 Partridge
  11. Make ready 100 g panko breadcrumbs
  12. Make ready 1 tsp onion powder
  13. Take 2 Bay leaves
  14. Make ready 1 tsp yeast extract

Roasted spinach, especially when combined with flavorful additions like cherry tomatoes, olive oil or lemon juice, makes a tasty and nutritious side dish. Spinach is a nutritional powerhouse rich in vitamins A, C and folate, as well as minerals including manganese, magnesium, calcium, zinc and iron. Roast game with this seasonal warm salad is the perfect dish for an autumn evening or wintry lunch. Heat half of the butter in a large ovenproof frying pan, when foaming, add the partridges.

Steps 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.

All Reviews for Roasted Mushrooms and Spinach. Roasted Mushrooms and Spinach. this link is to an external site that may or may not meet accessibility guidelines. Rub the skin of the Partridges with half of the butter and season with salt and black pepper, Place the remaining butter and the chopped onion inside the birds cavities. Add half of the butter, allow it to melt. Roasted Parsnips from Delish.com is unbeatably easy.

So that’s going to wrap it up with this exceptional food roast partridge, spinach butter & sage stuffing, & fondant swede recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!