Easiest Way to Cook Yummy Roast Partridge, Spinach butter & sage stuffing, & fondant swede

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

Roast Partridge, Spinach butter & sage stuffing, & fondant swede very diverse and have ideal flavor that unique. Few kinds of Roast Partridge, Spinach butter & sage stuffing, & fondant swede recipes are also sufficient simple to process and do not take lengthy. Although not everyone likes Roast Partridge, Spinach butter & sage stuffing, & fondant swede food, currently some people are get attached and like the sundry Roast Partridge, Spinach butter & sage stuffing, & fondant swede foods available. This could be seen from the number of restaurants that provide Roast Partridge, Spinach butter & sage stuffing, & fondant swede as one of the dishes. You can cook Roast Partridge, Spinach butter & sage stuffing, & fondant swede using 14 ingredients and 13 steps. Here is how you achieve it.

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

1. It's 80 g of Spinach.
2. Prepare 1 of medium swede.
3. It's 2 of medium carrots.
4. It's 1 of medium parsnip.
5. You need 1 tbsp of dried sage.
6. It's 3 of garlic cloves.
7. It's 2 of chicken stock cubes.
8. You need 20 g of butter.
9. You need 5 g of rosemary (approx. 2 sprigs whole).
10. You need 2 of Partridge.
11. It's 100 g of panko breadcrumbs.
12. Prepare 1 tsp of onion powder.
13. It's 2 of Bay leaves.
14. Prepare 1 tsp of yeast extract.

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

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..

Got ingredients for making Roast Partridge, Spinach butter & sage stuffing, & fondant swede recipes is also not hard. You can easily get the main ingredients at the proximate supermarket and indeed on the market. There are much kinds of Roast Partridge, Spinach butter & sage stuffing, & fondant swede that are simple and fast to process into delicious serving. You can constantly practice this Roast Partridge, Spinach butter & sage stuffing, & fondant swede recipe at home, and can serve it to your children and extended family. If you wish to cook another foods on our website, we prepare sundry types of food recipes which are of course very delicious and enjoyable to enjoy, please try they.

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