February 20, 2014 by dgarnett2013
Roast partridge & Savoy cabbage: Cooking Without Fuss by Jonny Haughton
- 4 partridge, gutted
- Veg oil for brushing
- 80g butter
- Salt and pepper
For Savoy cabbage:
- 30g butter or duck fat
- 100g smoked bacon, cut into 1cm dice
- 1 onion, finely diced
- 1 garlic clove, finely diced
- 1/2 rib of celery, finely chopped
- 2 carrots, cut into 5mm dice
- 1/2 tsp chopped thyme, chopped
- 1 bay leaf
- 1 small Savoy cabbage, cored and shredded into 1cm strips
- 100ml chicken stock
Start with the Savoy cabbage. Melt the butter or fat in a roomy, heavy bottomed saucepan. When hot, add the bacon and cook gently for about 10 mins until it is well coloured.
Add the rest of the ingredients except cabbage and stock and season lightly with slat and pepper. Scrape up any residues that have stuck to the bottom of the pan and cook for a further 10 mins.
Throw in the cabbage and season well again. Add the chicken stock and give everything a good stir.
Cover and cook over a moderate heat for about 5 mins until the cabbage is tender, but still retaining its vibrancy. Keep warm if using immediately or leave to cool if you are reheating for later use.
Meanwhile, preheat the oven to 240 ℃ (or your oven’s highest setting). Heat a large, ovenproof frying pan or roasting tray over a high heat. Rub a little oil over the birds and season with salt and pepper (the oil helps the seasoning to stay on).
Melt the butter in the pan over a high heat, then brown each breast for about 3 mins until golden. Now place the birds breast-side up into the pan and place in the oven for 15 mins, basting after 7 mins. Remove from the oven and leave the partridge to rest for 15 mins in a warm place until ready to serve.
After the birds have rested, tip any juices that may have collected in their cavities into the Savoy cabbage. Their should be sufficient moisture in the cabbage not to warrant a gravy.
Serve with chips or roast vegetable and bread sauce.
Made during half term when we went to see the James Turrell exhibition.