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    Pot-roasted partridge with spiced pear, cabbage parcels and chestnuts.

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    Pot-roasted partridge with spiced pear, cabbage parcels and chestnuts.

    Post  Admin on Fri Oct 11, 2013 1:49 pm

    Serves 1.

    Ingredients

    7 whole chestnuts

    For the cabbage parcels
    3 Savoy cabbage leaves

    couple knobs of butter

    1 tbsp olive oil

    shallot, finely chopped

    clove garlic, finely chopped

    carrot, finely chopped

    1 tsp finely chopped pancetta

    1 tsp sausagemeat

    salt and freshly ground black pepper

    pinch chopped sage

    pinch chopped parsley

    For the spiced pear
    400ml water

    400ml caster sugar

    1 pear, peeled and cored

    1 star anise

    1 stick cinnamon

    For the partridge
    knob of butter

    1 tbsp olive oil

    giblets from the partridge

    stick celery, finely chopped

    shallot, finely chopped

    leek, finely chopped

    carrot, finely chopped

    clove garlic, finely chopped

    1 partridge

    salt and freshly ground black pepper

    few sprigs thyme

    1 lemon, zest only

    2 rashers streaky bacon

    sprig parsley

    300ml/11fl oz hot chicken stock

    For the sauce
    tsp white wine vinegar

    splash of full-bodied red wine

    splash of Madeira

    tsp redcurrant jelly

    salt and freshly ground black pepper (optional)


    Preparation method

    1.Preheat the oven to 220C/425F/Gas 7.

    2.Score the chestnuts with a sharp knife, then roast in the oven for 10-15 minutes. Remove and leave to cool, then remove the shells and the skins. Finely chop two of the chestnuts and leave the rest whole.

    3.For the cabbage parcels, remove the tough central stem from each of the leaves, then blanch in salted boiling water for 2 minutes. Cut out circles from the leaves with metal cutters and set to one side.

    4.Heat a knob of butter and olive oil in a frying pan and gently fry the shallot, garlic, carrot, pancetta, sausagemeat and salt and freshly ground black pepper. Stir for a few minutes until the vegetables are softened and the sausagemeat cooked through. Add the herbs and chopped chestnuts and divide the mixture between the Savoy cabbage leaves. Roll into parcels and wrap tightly in clingfilm. Leave to one side.

    5.For the spiced pear, mix the water with the sugar and pour into a saucepan. Add the pear, star anise and cinnamon and bring to a simmer. Gently simmer for 15-20 minutes until the pear is completely tender.

    6.For the partridge, heat the butter and olive oil in an ovenproof heavy-bottomed pan with a tight-fitting lid, then add the giblets and brown all over. Add the celery, shallot, leek, carrot and garlic and allow to soften for a few minutes.

    7.Season the partridge with salt and freshly ground black pepper, then stuff its cavity with a few sprigs of thyme and lemon zest. Cover the breasts with streaky bacon, then add to the cooked vegetables. Tuck a sprig of parsley in with the partridge and pour over the stock. Cover and place in the oven for 15-20 minutes, or until the partridge is completely cooked through. (Check that the juices run clear when the thigh is pierced with a skewer.)

    8.When the partridge is ready, remove from the pan and keep warm. Pour the remaining contents in the pan through a sieve and discard the giblets and vegetables. To make the sauce, put the liquid back in the pan and place on the hob and bring to a simmer. Pour in the vinegar, wine and Madeira and allow to bubble for a minute or so. Stir in the redcurrant jelly and taste for seasoning. Add the whole chestnuts and coat in the sauce to warm through.

    9.To finish off the cabbage parcels, melt the remaining butter in a frying pan and brown the parcels all over for a few minutes.

    10.To serve, place the partridge and spiced pear in the middle of a warmed plate, arrange the cabbage parcels and whole chestnuts around it and pour over the sauce.

      Current date/time is Sat Aug 19, 2017 4:33 pm