Raymond-Blanc trained chef Martin Lee from The Plough makes his mark with this rich, tasty dish for autumn.
For the stock:
Preheat the oven to 175c. You will need a thick-bottomed large pan approximately 5L capacity. Roast bones in oven evenly until brown but not burnt! Roughly chop onion, carrot and celery and brown off evenly with garlic achieve. Add the bones to the browned vegetables, deglaze the roasting trays with water. Cover bones with cold water and bay and thyme. Bring to the boil, skim and simmer for five hours. Drain off the stock, place in a pan and reduce the stock until the consistancy of the liquid lightly covers the back of a spoon.
For the partridge sauce:
Slice shallots and garlic and sauté until shallots are soft and caramelised allow 10 minutes slow frying. Deglaze the pan with red wine vinegar and continue cooking until the liquor has evaporated. Add peppercorns, bay leaves and red wine bring back to the boil and reduce liquid by 2/3. Add brown chicken stock and reduce until sauce consistancy. Strain through a chinoise or fine sieve
For the roast squash:
Pre-heat the oven to 175c.
Peel and deseed and dice into 2cm square pieces. Chop marjoram. In an oven proof frying pan froth two tbsp butter. Saute the squash in the frothy butter for 2-3 minutes then add chopped matrjoram. Finish in the oven for 5-10 minutes
For the rosti:
Peel, wash and grate potato. Peel and grate apple. In a small frying pan heat a knob of butter. Layer half of the potato evenly on the base of pan no need to press down. Add the apple layer then layer the rest of the potato on top lightly seasoning each layer. Cook on one side for 5 minutes careful not to burn then turn and repeat on the other side or until both sides golden brown
7. Finish in the oven for a further 8 minutes
For the partridge:
Pre-heat the oven to 175c.
Truss partridges (You can ask your butcher or supplier to have the birds oven ready.) Wrap bacon around the breast and legs and tie on. Heat up a large frying pan with a small amount of butter.
Brown birds on all sides then put in the oven in the pan for 10-12 minutes. When partridge comes out of the oven let it rest for 10-15 minutes. Remove bacon and string. Chop bacon to use as a garnish. Either remove from the carcass or serve on the bone.
To serve, bring all the ingredients together.
» Metric Converter
Dear Sir/MA I Offer cut bank instrument for lease/sale, such as BG, SBLC, MTN, Bank Bonds, Bank Draft, T strips and others and can deliver lease instruments to Organizations or individuals with their preferred text verbiage as been approved by their bankers. We also proffer-sales option to interested buyers. Our terms and procedures are so flexible and workable by RWA clients. BROKERS ARE WELCOME & 100% PROTECTED!!! Intermediaries/Consultants/Bro kers are welcome to bring their clients and cases to our attention and in complete confidence we will work together for the benefits of all parties involve if interested do not hesitate to contact Info below: Thank you. gomez Richard Contact: firstname.lastname@example.org Skype ID: gomezfinance75
» 4h ago
We are direct providers of fresh cut bg, sblc, mtn, bonds and cds which we have specifically for lease. we do not have any broker chain in this offer or get involved in chauffer driven offers. you are at liberty to engage our leased instruments into trade programs as well as in other project(s) such as aviation, agriculture, petroleum, telecommunication, construction of dams, bridges and any other project(s) etc you can use these bank instruments for private placement platforms, commercial loan, business loans, credit lines and much more. For further details contact us with the below information.... Contact : Mr. Sorin Lassmann Email: email@example.com Skype ID: ls.nicu
» 4h ago