Roast partridge with cabbage, citrus, spiced sausage and bamboo

servings4
3 hours 30 minutes

Ingredients

Partridge

  • 4 partridges, oven ready
  • 3 tbsp of olive oil
  • 1 onion, peeled and chopped
  • 1 carrot, peeled and chopped
  • 2 celery sticks, chopped
  • 25ml of Madeira
  • 300ml of chicken stock
  • 25g of butter
  • 1 vanilla pod, split
  • 25ml of double cream
  • salt
  • pepper

Potato patties

  • 1 large potato
  • 2 bamboo shoots, chopped
  • 2 tbsp of chives, chopped
  • 6 tbsp of sourdough breadcrumbs
  • 25g of butter
  • salt
  • pepper

Citrus strips

  • 1 orange
  • 1 lemon
  • 100g of caster sugar

Chervil cream

  • 2 chervil roots
  • 75ml of double cream

To plate

  • 4 slices of spiced sausage
  • 1 tsp English mustard
  • 1/2 red cabbage, finely sliced

Method

1
For the citrus strips, peel the orange and lemon, and hand squeeze the juice from each into a pan
  • 1 orange
  • 1 lemon
2
Slice the citrus skin into thin strips and poach in the juice until soft, which should take around 10 minutes
3
Remove the strips from the liquid and roll in the sugar. Reserve the juice. Allow the strips to air dry on sheets of parchment
  • 100g of caster sugar
4
For the potato patties, heat the oven to 200°C/gas mark 6. Place the potato in the oven to bake for 1 hour or until soft
  • 1 large potato
5
To prepare the partridge, remove the legs from the partridges by cutting through the thigh joint where it meets the body
  • 4 partridges, oven ready
6
Brown the legs lightly in a hot pan with 2 tablespoons of olive oil. Add the onion, carrot and celery and cook for a further 4-5 mintues. Add the Madeira and let it bubble. Add the chicken stock and bring to a simmer for 45 minutes
  • 2 tbsp of olive oil
  • 1 onion, peeled and chopped
  • 1 carrot, peeled and chopped
  • 2 celery sticks, chopped
  • 25ml of Madeira
  • 300ml of chicken stock
7
To make the chervil cream, cook the chervil root in simmering water until soft. Drain and purée with a little of the cream. Set aside until needed
  • 2 chervil roots
  • 75ml of double cream
8
Continue with the partridge by pre-heating the oven to 220˚C/gas mark 7. Place the partridge crowns on a tray. Dot them with butter and the remaining oil. Roast for 10 minutes and then rest. The partridge should be served slightly pink
  • 25g of butter
  • 1 tbsp of olive oil
9
Strain the partridge and chicken stock, then add the split vanilla pod and the remaining citrus juice. Simmer to reduce by half. Season
  • 1 vanilla pod, split
  • salt
  • pepper
10
Once the potato is cooked, scoop the flesh from the skin and mash. Mix the bamboo shoots and mashed potato with the chopped chives, then season
  • 2 bamboo shoots, chopped
  • 2 tbsp of chives, chopped
  • salt
  • pepper
11
Divide the potato mixture into 4 and shape into patties. Roll each patty in the sour dough breadcrumbs. Fry in some butter until crisp. Keep warm
  • 6 tbsp of sourdough breadcrumbs
12
Return to the partridge, and remove the vanilla pod from the sauce reduction. Finish with the cream and stir well
  • 75ml of double cream
13
Finally, cook the cabbage in simmering water until just tender, then drain. Add the poached citrus pieces, and spoon onto 4 plates
  • 1/2 red cabbage
14
Remove each breast from the cooked partridge and slice lengthways. Place near the cabbage on the plates
15
Pan-fry the spicy sausage on both sides in a hot non-stick pan until just coloured. Place alongside the partridge with a spoonful of chervil root purée
  • 4 slices of spiced sausage
16
Add the sauce to each plate and serve immediately