Hey everyone, welcome to our recipe page, If you're looking for new recipes to try this weekend, look no further! We provide you only the perfect Roast Partridge, Spinach butter & sage stuffing, & fondant swede recipe here. We also have wide variety of recipes to try.
Before you jump to Roast Partridge, Spinach butter & sage stuffing, & fondant swede recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
Opting to eat healthily provides marvelous benefits and is becoming a more popular way of life. There are a lot of illnesses associated with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and high blood pressure. Everywhere you look, people are encouraging you to live a healthier way of life but on the other hand, you are also being encouraged to rely on convenience foods that can affect your health in a terrible way. Most people typically think that healthy diets require a great deal of work and will significantly alter how they live and eat. In reality, however, simply making some minor changes can positively impact everyday eating habits.
One way to deal with this to start seeing some results is to understand that you do not need to alter everything right away or that you should altogether eliminate certain foods from your diet. If you want to commit to a wholesale change, that is fine but the main thing at first is to try to make sure that you are making more healthy eating choices. Eventually, you will see that you actually prefer to eat healthy foods after you have eaten that way for a while. Like many other habits, change occurs over a period of time and once a new way of eating becomes part of who you are, you will not feel the need to revert to your old diet.
As you can see, it’s easy to begin incorporating healthy eating into your life.
We hope you got benefit from reading it, now let’s go back to roast partridge, spinach butter & sage stuffing, & fondant swede recipe. To cook roast partridge, spinach butter & sage stuffing, & fondant swede you only need 14 ingredients and 13 steps. Here is how you achieve it.
The ingredients needed to cook Roast Partridge, Spinach butter & sage stuffing, & fondant swede:
- Use 80 g Spinach
- Get 1 medium swede
- Take 2 medium carrots
- Take 1 medium parsnip
- Get 1 tbsp dried sage
- Provide 3 garlic cloves
- Use 2 chicken stock cubes
- You need 20 g butter
- Prepare 5 g rosemary (approx. 2 sprigs whole)
- Get 2 Partridge
- Prepare 100 g panko breadcrumbs
- Take 1 tsp onion powder
- You need 2 Bay leaves
- Get 1 tsp yeast extract
Steps to make Roast Partridge, Spinach butter & sage stuffing, & fondant swede:
- Heat an oven to 180°c fan & boil a kettle.
- 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.
- 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.
- Peel the swede and cut into two large discs.
- 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.
- Once hot, add partridge, including the legs to the pan and brown all over.
- 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.
- 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.
- Add the tray to the over for 30-40mins or until the partridge is cooked to your liking.
- 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.
- 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.
- Whilst resting the partridge, reduce the stock to make the sauce.
- Remove the breasts from the partridge and serve with the reduce stock for your sauce.
If you find this Roast Partridge, Spinach butter & sage stuffing, & fondant swede recipe useful please share it to your friends or family, thank you and good luck.
