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Take 3
seasonal partridge and pumkin dish |
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• 4 partridges
• 600g pumpkin flesh
• 600ml double cream
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Heat the oven to 180ºC. Season the partridges and trim if needed. Place the pumpkin and cream in a pan over a mediam heat and boil until soft. Using a slotted spoon, remove the pumpkin and place in a blender. Blitz and adjust the purée's consistency with the boiled cream so that it is like mashed potatoes, but smooter. Heat a cast-iron pan until smoking, brown the partridge breast side down until golden, turn it over and brown the other side, then roast it in the heated oven for 7-8 minutes. Carve, and serve with the pumpkin purée.
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Preparation Time: 10-15 minutes |
Serves: 4 |
| Recipe Origin: United Kingdom |
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Submitted by: |
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mikky
United Kingdom |
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