Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, roast partridge, spinach butter & sage stuffing, & fondant swede. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Roast Partridge, Spinach butter & sage stuffing, & fondant swede is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Roast Partridge, Spinach butter & sage stuffing, & fondant swede is something that I have loved my whole life. They’re fine and they look fantastic.

Rub the softened butter over each partridge. After applying the butter, pour the chicken broth over the partridges, as well. When applying the butter, make sure that you get all outer sides of the skin.

To get started with this recipe, we have to prepare a few ingredients. You can have roast partridge, spinach butter & sage stuffing, & fondant swede using 14 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Roast Partridge, Spinach butter & sage stuffing, & fondant swede:

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

Stuffing a bird is a great way to incorporate more unusual flavours in to game. It's traditional in Britain to roast game birds fast in very hot ovens. Put a fair amount of fat or oil in it. Unless you are pathologically opposed to butter, use at least some.

Instructions to make Roast Partridge, Spinach butter & sage stuffing, & fondant swede:

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.

Clarified butter is a good choice, but I like the browning of the solids in the butter; it adds something to the birds. Sometimes, the best and most delicious recipes are made with the simplest of ingredients, such as this garlic butter sauteed spinach recipe. The recipe contains plenty of iron, vitamin A and C, spinach is an excellent leafy vegetable to have in your diet. To prepare the garlic mushrooms and spinach, cook the shitakes in a little butter with the pressed garlic cloves and plenty salt and pepper. Learn how to cook great Easy roast partridge.

So that’s going to wrap it up for this exceptional food roast partridge, spinach butter & sage stuffing, & fondant swede recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!