Roast English Partridge with Forcemeat Balls & Celeriac Pt 1 - BigOven 131419

Roast English Partridge with Forcemeat Balls & Celeriac Pt 1

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Top-ranked recipe named "Roast English Partridge with Forcemeat Balls & Celeriac Pt 1"

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Try this Roast English Partridge with Forcemeat Balls & Celeriac Pt 1 recipe, or contribute your own. "Seasonal" and "Tessas" are two tags used to describe Roast English Partridge with Forcemeat Balls & Celeriac Pt 1.


Ingredients

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50 g Unsalted butter plus a
500 g Small shallots or pickling
125 g Fresh blueberries
150 ml Red wine
1 Leek; diced
1 tb Dry Madeira
3 Juniper berries; crushed (3
; diced
1 ts Caster sugar
175 g Game or chicken livers
1 Shallot
2 ts Plain flour
Salt and ground black pepper
Grated nutmeg
2 tb olive oil
250 g Spinach; wilted in a little
175 g Pork fillet; well trimmed
Salt and ground black pepper
8 sm Spri thyme
BLUEBERRY COMPOTE
2 1/2 Cm root ginger; peeled and
25 g Fresh white breadcrumbs
Zest from 1 large orange;
1 tb Dry sherry
4 Shallots; diced
150 ml Brown chicken or game stock
; butter
2 tb Chopped fresh parsley
500 g Peeled celeriac
FORCEMEAT BALLS
1 tb Fresh thyme leaves
1 Carrot; diced
1 tb Chopped fresh chives
225 g Peeled potatoes
2 tb Apple or crab apple jelly
2 tb olive oil
50 g Unsalted butter
4 Greyleg English partridge;
CELERIAC PUREE
1 tb White wine vinegar
1 Bouquet garni
Salt and ground black pepper
1 Dessert apple; peeled, cored

Original recipe makes 1 servings

Servings  

Preparation

To make the compote, heat the oil in a pan, add the shallots or onions and cook until lightly coloured. Add the wine vinegar, sherry, sugar and ginger, shaking the pan. Continue cooking for 4-5 minutes, until almost tender. Add the jelly and orange zest and cook through. Add the blueberries at the last moment - do not allow to cook - and serve immediately. To make the forcemeat, chop the pork, livers, breadcrumbs, shallot and seasoning very finely in a food processor. Stir in the herbs and diced apple. Fry a small piece of forcemeat in a pan, taste and adjust seasoning. Form into walnut-sized balls and roll in the flour. Just before serving, heat the olive oil in a pan and fry the balls until golden. Remove the partridge legs at the hip join. Place the legs in a casserole or roasting tin, add the diced vegetables, stock, red wine, bouquet garni, Madeira and juniper berries. Bring to the boil, then place in a preheated oven at 180C/350F/gas 4 for 45 minutes until the skin is glossy and the legs tender. Keep warm until ready to serve. Make an incision each side of the breast bones and tuck in little sprigs of fresh thyme. Lift the skin away from the breast and smear a little unsalted butter under the skin. Season. Heat the remaining butter in a heavy-based pan and sear the breasts on both sides, then sit them on their sides in a roasting tin. Place in a preheated oven at 220C/425F/gas 7 for 5-6 minutes. Turn over and continue roasting for a further 5 minutes. Remove and rest in a warm place for 5 minutes. Meanwhile cook the potatoes with two-thirds of the celeriac. Mash, beat in the nutmeg and half the butter and check the seasoning. Form into small cakes and fry in the remaining butter until crusty and golden. Keep hot. Cut the remaining celeriac into fine julienne strips. Stir-fry quickly in butter until crisp. Season. Strain the cooking liquid from the legs, reduce by half and whisk in a little butter. Remove the breasts from the carcasses. Place the legs and forcemeat balls on heated dinner plates. Arrange the continued in part 2

Calories Per Serving: 1153 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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