Roast partridge with cabbage, citrus, spiced sausage and bamboo
Bamboo shoots add a fresh counterpoint to the piquant sausage and deep, rich flavour of the partridge in Frances Atkins's exciting dish.
Ingredients
Partridge
- 4 partridges , oven ready
- 3 tbsp of olive oil
- 1 onion , peeled and chopped
- 1 carrot , peeled and chopped
- 2 celery sticks , chopped
- 25ml of Madeira
- 300ml of chicken stock
- 25g of butter
- 1 vanilla pod, split
- 25ml of double cream
- salt
- pepper
Potato patties
- 1 large potato
- 2 bamboo shoots, chopped
- 2 tbsp of chives , chopped
- 6 tbsp of sourdough breadcrumbs
- 25g of butter
- salt
- pepper
Citrus strips
Chervil cream
- 2 chervil roots
- 75ml of double cream
To plate
- 4 slices of spiced sausage
- 1 tsp English mustard
- 1/2 red cabbage , finely sliced
Method
2
Slice the citrus skin into thin strips and poach in the juice until soft, which should take around 10 minutes
3
Remove the strips from the liquid and roll in the sugar. Reserve the juice. Allow the strips to air dry on sheets of parchment
- 100g of caster sugar
4
For the potato patties, heat the oven to 200°C/gas mark 6. Place the potato in the oven to bake for 1 hour or until soft
5
To prepare the partridge, remove the legs from the partridges by cutting through the thigh joint where it meets the body
- 4 partridges , oven ready
6
Brown the legs lightly in a hot pan with 2 tablespoons of olive oil. Add the onion, carrot and celery and cook for a further 4-5 mintues. Add the Madeira and let it bubble. Add the chicken stock and bring to a simmer for 45 minutes
- 2 tbsp of olive oil
- 1 onion , peeled and chopped
- 1 carrot , peeled and chopped
- 2 celery sticks , chopped
- 25ml of Madeira
- 300ml of chicken stock
7
To make the chervil cream, cook the chervil root in simmering water until soft. Drain and purée with a little of the cream. Set aside until needed
- 2 chervil roots
- 75ml of double cream
8
Continue with the partridge by pre-heating the oven to 220˚C/gas mark 7. Place the partridge crowns on a tray. Dot them with butter and the remaining oil. Roast for 10 minutes and then rest. The partridge should be served slightly pink
- 25g of butter
- 1 tbsp of olive oil
11
Divide the potato mixture into 4 and shape into patties. Roll each patty in the sour dough breadcrumbs. Fry in some butter until crisp. Keep warm
- 6 tbsp of sourdough breadcrumbs
12
Return to the partridge, and remove the vanilla pod from the sauce reduction. Finish with the cream and stir well
- 75ml of double cream
13
Finally, cook the cabbage in simmering water until just tender, then drain. Add the poached citrus pieces, and spoon onto 4 plates
- 1/2 red cabbage
14
Remove each breast from the cooked partridge and slice lengthways. Place near the cabbage on the plates
15
Pan-fry the spicy sausage on both sides in a hot non-stick pan until just coloured. Place alongside the partridge with a spoonful of chervil root purée
- 4 slices of spiced sausage
16
Add the sauce to each plate and serve immediately
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Roast partridge with cabbage, citrus, spiced sausage and bamboo
