Roast Partridge, Squash Puree with Wild Mushroom Essence.

Roast Partridge, Squash Puree with Wild Mushroom Essence.

Roast Partridge, squash puree and mushroom foam

 

This is my first game posting of the year. Roast Partridge is good place to start for anyone who is anti-game as it’s very mild tasting. Pretty much like a good chicken. They are a perfect portion size too, one per person.

The squash puree was roasted with a touch of curry powder and the wild mushroom essence is simply milk with dried mushrooms. I was lucky enough to have girolle mushrooms in my supermarket, if you can’t find any, a good chestnut one will do.

I served it with my favourite fondant potatoes, follow the link for the recipe. The dish is really easy, its all down to symmetrical presentation.[purerecipe]

Ingredients

  • 4 Partridges
  • Squash Puree

  • Any variety, 1kg Squash
  • 1 Tbsp Curry Powder
  • 100ml Chicken Stock
  • 1 Bulb, plus one clove Garlic
  • 250g Girolle Mushrooms
  • 2 Tbsp Chopped Parsley
  • 15g Dried Mushrooms
  • 300ml Milk
  • 2 Tsp Soya Lecitin

Directions

  1. Chop and peel the squash, add to a pan with the curry powder and stock. Place a lid on the pan and cook for 10-12 mins until soft. Puree with a stick blender.
  2. Peel the garlic cloves and wrap in foil, roast at 180°c for 40mins. Let cool.
  3. For the birds, season well and brown the breasts briefly in a pan. Transfer to the oven for 30minutes.
  4. Soak the dried mushrooms in warmed milk. Puree and pass through a sieve. Add the soya lecithin, or add a touch of double cream. Warm to 70°c and froth up ready to serve, as if making a cappuccino.
  5. As soon as the birds are cooked, place to one side to rest. While they are resting fry the qirolles in butter and garlic. Finish with a tablespoon of parsley.
Serve with fondant potatoes and a jus of your choice, it doesn't actually need the jus though!

8 Comments

  1. I love the partridge with the creamy squash puree and the wild mushroom accent. I’m not good at game but this looks marvelous.

  2. I would love this with butternut squash so the sweetness of the squash blends with the heat of the curry and the savoury of the game. Once again a beautiful fine dining experience. Why don’t you fly over to Hong kong and cook for us… well at least stop on by if your in the neighbourhood. Take care, BAM

    • Dave Crichton

      It would be a pleasure Bam, don’t have many HKs on my roster though at the moment. More Dominican Republic and Cuba.

  3. I love that you reconstituted your mushrooms in milk, I usually just use water.
    I am unable to comment using your new mobile version, my comments fail all the time. I am now commenting on the mobile look (not the ap).

    • Dave Crichton

      Hi Eva, thanks for the info. I’ve heard other people having a few problems with “mobile” site. I’ve deactivated now so it should just be the standard format now.

  4. The mushroom essence is something I have never read about. I am going to try this. I am very intrigued with partridge…..

  5. Very happy to see this recipe as I love partridge. You are right, it is a good game bird to start with. What a gorgeous, autumnal dish!

  6. I am glad you mentioned that partridge is a mild bird! I am not a game person, and sometimes can’t even eat dark chicken meat! Like all your creations, this looks fabulous Dave!

    Nazneen

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