Partridge with Parsnip Puree, Leek and an Iberico and Thyme CrumbPosted on in Poultry & Game, Recipes, Uncategorized
There have been a couple of dishes I have done recently that I suppose would be classed as tasting dish recipes so if you are going to give them a go please bear in mind that they would be as starters or would need to be portioned up as a main course.
You will need:
1/2 Pint Milk
100ml Double Cream
Iberico Pork Fat (use duck fat if you can’t get it)
- Peel and chop your parsnips then add to a pan with milk and a little salt. Bring to the boil and simmer until the parsnip is tender.
- Take the parsnips and add to a blender with the cream and a small knob of butter. Season with a little salt and white pepper. Blend until completely smooth. If needed add a touch of the milk from the parsnips so the puree is of the consistency of a thick custard.
- Put a heaped tablespoon on the Iberico fat in to a pan on a medium heat. Add a handful of breadcrumbs and a few thyme leaves then season with a little salt and pepper. Cook until the crumbs are golden and crispy.
- Meanwhile cut 2 disks of leek about 1 cm in thickness and cook in a little butter until golden and tender.
- Season the partridge with a little salt and cook in a little olive oil for a couple of minutes each side.
- Time to assemble. Using a spoon place a circle of the puree in the middle. Top with 2 slices of the leek. Then top your partridge with the crumb. Carefully place it on top of the leek.