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Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, roast partridge, spinach butter & sage stuffing, & fondant swede. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Tie the legs together with some string before cooking. Spread softened butter and oil over the birds and place a rasher of bacon on each breast. In a large frying pan melt the butter over moderate heat. Using a slotted spoon, transfer the vegetables to a large flameproof casserole.

Roast Partridge, Spinach butter & sage stuffing, & fondant swede is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Roast Partridge, Spinach butter & sage stuffing, & fondant swede is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook roast partridge, spinach butter & sage stuffing, & fondant swede using 14 ingredients and 13 steps. Here is how you can achieve it.

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

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

Drizzle the olive oil over the birds, place a knob of butter on top of each, then put the roasting tray in the oven. Heat up a skillet and add the butter. Saute the garlic until aromatic, add the spinach into the skillet, follow by the salt and lemon juice, stir to combine well. As soon as the spinach leaves start to wilt, turn off the heat and transfer to a serving platter.

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.

Saute the garlic until aromatic, add the spinach into the skillet, follow by the salt and lemon juice, stir to combine well. As soon as the spinach leaves start to wilt, turn off the heat and transfer to a serving platter. Garnish with some fresh lemon wedges and serve immediately. Heat a skillet or frying pan which can be transferred to the oven, adding a lump of butter and a splash of olive oil. When the butter has started to sizzle, then add both partridge to the pan, spooning over the butter.

So that’s going to wrap it up with this special food roast partridge, spinach butter & sage stuffing, & fondant swede recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!