Top Blog Recipes

10 Feb 2013

FABULOUS ROAST PARTRIDGE

 
 JUICY INDIVIDUAL ROAST BIRDS
 
COOKING TIMES
Roast potatoes 60 oven minutes + 10 minutes par-boil
Birds 35 oven minutes + 15 minutes resting
Gravy 10 minutes make during resting time
 
INGREDIENTS
 
ROAST BIRDS
2 whole partridges plucked
8 rashers of sweetcure bacon
GRAVY STOCK VEG
1 carrot rough chopped
2 onions quartered
2 sticks of celery halved
1 leek quartered and halved
salt & pepper
 
 
 Drape the sweetcure bacon over the tops of the birds and place in your hot roasting tin on top of the bed of seasoned roasting vegetables that are for the gravy.  Roast at 180 degrees for 30-35 minutes, until the juices run clear when pierced with a skewer.  Remove from the oven and pop under the grill just to crisp up the bacon if needed.  Remove from the pan and wrap well in tinfoil to keep warm and finish cooking slowly keeping all the juices in the meat.  Place the roasting tin on the stove add the chicken stock and bring to a simmer just to de-glaze the pan. 
 For the next stage scroll down to find the gravy method and ingredients.
 
ROAST POTATO'S
4 King Edwards peeled & halved
2 tbsp cornmeal
salt & pepper
100g beef dripping
 
 
Par-boil in boiling slated water for 10 minutes, drain and then leave for a couple of minutes to dry, toss in the colander and sprinkle over the cornmeal and season.  Place the dripping in your roasting tin to heat hot and then toss in the potatoes turning them so that they are fully covered in the dripping.  Place in your oven to cook, after 20 minutes turn the potatoes and repeat this again another after another 20 minutes, this is to ensure a fully crispy crunchy potato with a fluffy centre.
 
CREAMED SPINACH
50g pancetta diced
2 tsp butter
1 shallot fine diced
1 clove garlic fine diced
1 red chilli fine diced
300g fresh spinach
100ml double cream
50g Parmesan grated
1 pinch grated nutmeg
 
 
Pan fry the shallots, garlic, chilli and pancetta in the butter gently for five minutes, then add the spinach and stir once it has half wilted add the cream and bring to a simmer, add the parmesan and nutmeg, stir in well, taste and season if needed, unlikely due to the pancetta, serve immediately.
 
 
GRAVY
All the roasting juices
300ml chicken stock
100ml red wine
1 tbsp quince jelly
1 tbsp butter
1 glug of cassis 

 
Take the roasting tin pan that you have de-glazed with the chicken stock and push through a sieve with the back of a spoon, now bring that gorgeous stock that has been flavoured with all the roasting juices to a simmer.  From the resting birds add any juices into the stock, add the wine and reduce by 1/4, add the cassis and then to thicken add the quince jelly and whisk in the butter, these last two ingredients will help thicken the gravy and give a glossy rich texture too.

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