Christmas Recipes - Roast local partridge with creamed potato & roast root vegetables

Roast local partridge with creamed potato & roast root vegetables

Serves 4

MethodPreheat oven to 170�C.

1. Dice all the vegetables to the same size and place them into a roasting tray, season with salt and pepper and add a good splash of olive oil before mixing, then place into the oven.

2. Whilst the vegetables are roasting, put your potatoes into a pan with the skins still on. Cover with cold water, add a pinch of salt and bring them to the boil, then simmer until cooked. Cooking in the skins will giveyou a drier mash which is easier to work with when adding butter and cream, leaving a richer taste.


You may also want to watch:


3. Once cooled remove from the heat and drain using a cloth. Peel off the outside skins and mash well, slowly adding as much or as little butter and cream- according to your preference.

4. Once your root vegetables are nearly cooked, add the golden syrup and continue to roast for 10 minutes before removing from the oven.

Most Read

Syrup is a better option than honey as it has a higher burn factor leaving a delicious golden glaze.

5. Seal the partridge on all sides in a frying pan then place into the oven- still at 170�C, for 8- 10 minutes until firm. Remove and rest the partridge on a cooling wire for 5 minutes.

6. Remove the legs and the breast from the bone as you would a chicken and serve with the creamed potato, roasted vegetables and beef stock sauce.

The Bear's Paw, School Lane,Warmingham, Sandbach, CW11 3QN01270 526317www.thebearspaw.co.uk

Become a Supporter

This newspaper has been a central part of community life for many years. Our industry faces testing times, which is why we're asking for your support. Every contribution will help us continue to produce local journalism that makes a measurable difference to our community.

Become a Supporter
Comments powered by Disqus