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Ingredients
Partridge
2 partridge (legs and wings removed)
20g thyme
20g Douglas fir pine needles
10 juniper berries
Sea salt
Partridge sauce
Sunflower oil
All the trimmings and bones from the partridge legs and wings
2 shallots (finely chopped)
3 star anise (crushed)
500ml brown chicken stock
10g thyme (finely chopped)
Bread sauce
25g salted butter
2 shallots (diced)
2 cloves
2 sprigs thyme
2 bay leaves
2 sprigs pine needles
100g white chicken stock
100g semi-skimmed milk
3 slices white bread (crusts removed)
Sea salt to taste
Pickled blackcurrants
50g white wine vinegar
25g sugar
20 blackcurrants
Cabbage and bacon
75g smoked bacon (diced)
2 shallots (finely sliced)
10g thyme (finely chopped)
10g pine needles (finely chopped)
200g white cabbage (finely shredded)
100g sauerkraut
100g white wine
100g white chicken stock
100g double cream
Sea salt to taste
Method
Partridge
Place the thyme, pine and juniper berries into a suitable pot (i.e. Le Creuset). Sear the partridge in a hot pan and place on top of the aromats. Cover with a lid and roast in a 220˚C oven for 3 minutes. Take the lid off and cook for a further 3 minutes before resting in a warm place for a further 10 minutes. When ready to serve, take off the breasts and sear, skin-side down. Season with a little salt.
Partridge sauce
Brown the trimmings in a pressure cooker in a little sunflower oil before adding the shallots and star anise and cooking until golden. Add the stock, put the lid on and bring to full pressure and cook for 30 minutes. Remove from the heat and allow the pan to cool naturally. Remove the lid and strain the sauce through a fine sieve into a clean pan. Reduce the liquid to a sauce consistency, add the thyme, remove from the heat and leave to infuse for 30 minutes. Reheat when needed.
Bread sauce
Melt the butter over a medium heat before adding the shallots and cook until translucent. Add the cloves, thyme, bay, pine and the white chicken stock and bring to the boil. Add the milk and take off the stove and leave to infuse for 10 minutes before straining through a fine sieve into a blender. Start blending while adding the torn up pieces of bread until you have achieved the desired consistency.
Pickled blackcurrants
Bring the vinegar and sugar to the boil, pour over the blackcurrants and leave to infuse for 20 minutes.
Cabbage and bacon
Sweat off the bacon in a little sunflower oil until crispy, add the shallot, thyme and pine and cook for 30 seconds. Add the white cabbage and sauerkraut and cook for a further 1 minute before adding the white wine and reducing until evaporated. Add the white chicken stock followed by the cream and reduce to a desired consistency and season with a little salt.
Partridge
2 partridge (legs and wings removed)
20g thyme
20g Douglas fir pine needles
10 juniper berries
Sea salt
Partridge sauce
Sunflower oil
All the trimmings and bones from the partridge legs and wings
2 shallots (finely chopped)
3 star anise (crushed)
500ml brown chicken stock
10g thyme (finely chopped)
Bread sauce
25g salted butter
2 shallots (diced)
2 cloves
2 sprigs thyme
2 bay leaves
2 sprigs pine needles
100g white chicken stock
100g semi-skimmed milk
3 slices white bread (crusts removed)
Sea salt to taste
Pickled blackcurrants
50g white wine vinegar
25g sugar
20 blackcurrants
Cabbage and bacon
75g smoked bacon (diced)
2 shallots (finely sliced)
10g thyme (finely chopped)
10g pine needles (finely chopped)
200g white cabbage (finely shredded)
100g sauerkraut
100g white wine
100g white chicken stock
100g double cream
Sea salt to taste
Method
Partridge
Place the thyme, pine and juniper berries into a suitable pot (i.e. Le Creuset). Sear the partridge in a hot pan and place on top of the aromats. Cover with a lid and roast in a 220˚C oven for 3 minutes. Take the lid off and cook for a further 3 minutes before resting in a warm place for a further 10 minutes. When ready to serve, take off the breasts and sear, skin-side down. Season with a little salt.
Partridge sauce
Brown the trimmings in a pressure cooker in a little sunflower oil before adding the shallots and star anise and cooking until golden. Add the stock, put the lid on and bring to full pressure and cook for 30 minutes. Remove from the heat and allow the pan to cool naturally. Remove the lid and strain the sauce through a fine sieve into a clean pan. Reduce the liquid to a sauce consistency, add the thyme, remove from the heat and leave to infuse for 30 minutes. Reheat when needed.
Bread sauce
Melt the butter over a medium heat before adding the shallots and cook until translucent. Add the cloves, thyme, bay, pine and the white chicken stock and bring to the boil. Add the milk and take off the stove and leave to infuse for 10 minutes before straining through a fine sieve into a blender. Start blending while adding the torn up pieces of bread until you have achieved the desired consistency.
Pickled blackcurrants
Bring the vinegar and sugar to the boil, pour over the blackcurrants and leave to infuse for 20 minutes.
Cabbage and bacon
Sweat off the bacon in a little sunflower oil until crispy, add the shallot, thyme and pine and cook for 30 seconds. Add the white cabbage and sauerkraut and cook for a further 1 minute before adding the white wine and reducing until evaporated. Add the white chicken stock followed by the cream and reduce to a desired consistency and season with a little salt.
