0 comments25 SeptemberBilly Hamilton
A huge thank you to all who attended the Great British Food Festival last weekend over at Floors Castle.
As well as tempting you with our Beef Carpaccio and our Posh Bird Baguette using grouse we gave away all of our partridge recipe which was a roulade stuffed with Stornoway black pudding, spinach and red onion marmalade. If you didn’t manage to pick up the recipe card then just keep this handy to recreate our stunning and fairly simple autumn/winter casserole.
ROULADE OF PARTRIDGE
For the roulade:
**4 breasts of partridge (can also include the legs) 10 slices of pancetta
½ bag of spinach (blanched)
1 slice Stornoway black pudding
Red onion jam
For the Cassoulet:
6 small new potatoes (quartered)
2 carrots (1cm peeled then diced)
¼ turnip (1cm diced)
½ onion (fine diced)
2 cloves garlic (sliced)
Shot of Pernod
½ cup chopped chervil or parsley
2ltr chicken stock
¼ cup of plain flour
½ block butter
Salt and pepper
**Put a pan of water on to boil.
Place two strips of cling film about 60 cm each and repeat for the second, then place the pancetta overlapping onto the cling film.
Using baking parchment smash out the partridge breasts with a rolling pin and place onto the pancetta evenly.
Then take the spinach and red onion jam, evenly spread them over the partridge and season a little.
With the aid of the cling film, roll the roulade up tightly to the other side then bring the roulade back rolling into the cling film, take each side and roll up like a cracker until it is firm.
When the water is boiling turn down to a simmer, then add the partridge. Cook for 10 minutes and take out, allow to sit for 5 minutes then take out of the cling wrap. Put a frying pan on the heat with a knob of butter and sear off the roulade until it is browning, rest, then serve sliced over the cassoulet.
Have a heavy pan on the heat ready for the butter, when the butter has melted, add the carrot, potato, turnip and onion, garlic and Pernod. Cook out until the onion is translucent.
Add the flour and cook for 3 minutes stirring constantly, then slowly add the chicken stock a little at a time until the consistency is that of double cream. Allow to cook for 15 minutes, then finish with the chervil and seasoning to taste.
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