Partridge with Bread Sauce
An alternative Sunday Lunch! Partridge with Bread Sauce is just the thing! It is served with recurrent jelly, game chips, baby beets, kale and pear.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Deep fryer
- Mandoline
- Kitchen scale
- Oven
- Stove
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Slotted spoon
- Spoon
- Plate
- Serving platter
- Whisk
- Measuring cup
- Measuring spoon
- Kitchen timer
- Instant-read thermometer
Ingredients
- 2 partridge, spatch-cocked
- 25g butter
- 15ml olive oil
- Salt
- pepper
- 500ml beef stock
- 2 tablespoons redcurrant jelly
- 300ml milk
- 100g white breadcrumbs
- 1 onion, peeled
- 6 cloves
- 50ml double cream
- One large potato
- Cornflour
- 6 baby beets cooked
- 1 pear, cored and sliced thickly
- 50g kale
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