{"id":2708,"date":"2017-01-24T13:14:16","date_gmt":"2017-01-24T13:14:16","guid":{"rendered":"https:\/\/fresh-n-local.co.uk\/?page_id=2708"},"modified":"2017-09-19T15:34:26","modified_gmt":"2017-09-19T15:34:26","slug":"partridge","status":"publish","type":"page","link":"https:\/\/fresh-n-local.co.uk\/partridge\/","title":{"rendered":"Chef\u2019s Table: Roasted red legged partridge with glazed apples and plums"},"content":{"rendered":"

Chef\u2019s Special:\u00a0Roasted red legged partridge with glazed apples and plums, served with partridge croquet, dauphinoise potatoes and red wine jus.<\/h1>\n

Celebrate autumn with this seasonal recipe from Mill\u2019s Caf\u00e9 Bistro in Withey\u2019s Yard<\/h2>\n

\"\"<\/p>\n

Serves 4<\/strong><\/p>\n

Ingredients:<\/strong><\/p>\n

4 red leg partridge
\n400ml red wine sauce
\n2 eating apples
\n8 plums
\n50g dark sugar
\n4 portions dauphinoise\u00a0potatoes
\n1 bunch baby carrots
\n50g flour
\n1 egg, beaten
\n100g breadcrumbs
\n200g duck\/goose fat
\n50g butter, melted
\nOil for deep frying
\nAdditional oil for cooking bird
\n100g mashed potatoes
\n4 slices Parma ham<\/p>\n

Method<\/strong><\/p>\n

    \n
  1. To make the partridge croquettes, remove the legs from the birds, place in duck or goose fat and slow cook for one and a half hours or until the meat is tender. Strip the meat off the legs and break into small pieces. Mix with the mashed potatoes and set aside.<\/li>\n
  2. In an oven proof pan heat a small amount of rapeseed oil and roast the remainder of the birds until golden brown. Place in a moderate oven for 10-15 mins or longer if well done is required.<\/li>\n
  3. Crisp the Parma ham between two sheets of greaseproof paper in the oven.<\/li>\n
  4. Halve the plums and de-stone. Quarter the apples, de-core and leave the skins on. Place the fruit in the melted butter, add the sugar and cook until golden brown; set aside.<\/li>\n
  5. Peel the carrots, cook with a small amount of water, sugar and salt until tender.<\/li>\n
  6. Roll up the leg meat into small balls, dip in the flour, then the beaten egg and finally coat in bread crumbs. Cook till golden brown in the fryer. Then place in the oven.<\/li>\n
  7. Heat the dauphinoise potatoes. Heat the red wine sauce in a small saucepan.<\/li>\n
  8. On a warm plate arrange the bird, potatoes, vegetables, fruit, crispy Parma ham and finish with the red wine jus. Serve with the bunched carrots and green beans if desired.<\/li>\n<\/ol>\n

    Mill\u2019s Caf\u00e9 Bistro is open from 8.30am-5pm with an evening menu and Happy Hour from 6pm on Fridays and Saturdays. The evening menu consists of small sharing platters, as well as meat, fish and vegetarian plates using seasonal ingredients and vegetables sourced at the farmers\u2019 market. Look out for special events including music nights, private parties also caterd for.<\/em><\/p>\n

    Next music night: Friday September 29th<\/sup>, an evening of music provided by local artist, Amy. <\/em><\/p>\n

    For more information, call 01453 752222 or visit the Facebook page!<\/em><\/p>\n

     <\/p>\n

    <\/div>\n
    \"Stroud<\/div>\n
    \"Stroud<\/div>\n
    \"Stroud<\/div>\n
    <\/div>\n
    <\/div>\n

    <\/h2>\n","protected":false},"excerpt":{"rendered":"

    Chef\u2019s Special:\u00a0Roasted red legged partridge with glazed apples and plums, served with partridge croquet, dauphinoise potatoes and red wine jus. Celebrate autumn with this seasonal recipe from Mill\u2019s Caf\u00e9 Bistro in Withey\u2019s Yard Serves 4 Ingredients: 4 red leg partridge 400ml red wine sauce 2 eating apples 8 plums 50g<\/p>\n","protected":false},"author":7,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"acf":[],"yoast_head":"\nChef\u2019s Table: Roasted red legged partridge with glazed apples and plums - Fresh N Local<\/title>\n<meta name=\"description\" content=\"Delicious, seasonal recipes from top local chefs, made using freshly sourced ingredients from your Farmers\u2019 Market\u2026\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fresh-n-local.co.uk\/partridge\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef\u2019s Table: Roasted red legged partridge with glazed apples and plums - 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