Partridge croustillant
- • 250g/9oz caster sugar
- • 250ml/9fl oz cider vinegar
- • 1 sprig fresh tarragon
- • 1 sprig fresh thyme
- • 2cm/¾in piece fresh root ginger
- • ½ red chilli
- • 500g/1lb 2oz fresh blackberries
- • 500g/1lb 2oz carrots, sliced
- • 1 litre/1¾ pint fresh carrot juice
- • salt and freshly ground black pepper
- • 450g/1lb large-leaf spinach, stalks removed, leaves blanched briefly in lightly salted water
- • 6 partridge breasts (off the bone)
- • 6 feuilles de brick pastry circles (available online and from specialist retailers)
- • 4 Maris Piper potatoes, cut into strings using a spiraliser
- • vegetable oil, for deep-frying
- • 1 free-range egg, beaten
- • 1 shallot, finely chopped
- • 75g/2½oz unsalted butter
- • 150g/5½oz girolles, cleaned
- • 150g/5½oz chanterelles, cleaned
- • 2 tbsp chopped fresh tarragon
- • 6 circles sliced bread, fried in lard
- • 6 leaves hispi cabbage, cooked and refreshed in ice water
- • partridge jus or gravy
Partridge croustillant
Feuilles de brick pastry is an incredibly thin pastry used in Middle-Eastern cooking, but it's now available from some large supermarkets. It's important to use large leaves of spinach for this dish as the meat is wrapped in them. For this recipe you will need a blender and a spiraliser.
Gently broil a squeeze of the shallots in a little margarine. Include the shellfishes, garlic and juice then cover and steam softly. When the shellfish shells are open go through a colander holding the stock (dispose of any mollusks that don't open).
For the cured blackberries, blend the sugar, juice vinegar, tarragon, thyme, ginger and bean stew in a pan. Convey to the bubble then cool a little before including the blackberries. Permit to implant for a couple of hours and for up to 2 weeks.
For the carrot purée, put the carrots in a huge pan and cover with enough carrot juice to cover. Convey to the bubble and afterward stew until the carrots are delicate. Exchange to a blender and heartbeat until smooth. Push through a sifter, season with salt and pepper. Keep warm until prepared to serve.
For the partridge, preheat a profound fat fryer to 160C. Then again until a little bit of bread turns fresh and golden-chestnut inside of a moment. (Alert: Hot oil can be risky. Try not to leave unattended.)
Lay out 6 spinach leaves on a work surface. Put a partridge bosom amidst every leaf and season with salt and pepper. Wrap up into a package, then design 2 circles of the block baked good and cut every circle into quarters. Wrap every spinach package in a quarter of baked good, brushing the edges with beaten egg to offer them some assistance with staying set up.
Wrap the bundles totally in potato strings. Lower every bundle into the fryer and cook for 3 minutes. Uproot utilizing an opened spoon and put aside to lay and deplete on kitchen paper.
Heat the margarine in a vast griddle, then broil the shallot until delicate. Include the mushrooms and when cooked, complete with the tarragon.
When prepared to serve, if important, sear the bundles again quickly to guarantee they are hot. To serve, lay a leaf of hispi cabbage in focal point of every plate. To the other side place the seared bread, on top of this include the mushrooms. Cut the croustilliant packages in 2 and lay them on the cabbage. Channel the blackberries and organize them around the plates. Spoon over partridge jus and complete with a perfect spoonful of carrot purée