1 large Maris Piper or King Edward potato, peeled and balled using a melon baller
200g/7oz unsalted butter
For the roasted partridge
2 prepared partridge, breasts removed and keep the bones (ask your butcher or supplier to do this for you)
2 tbsp olive oil
75g/2½oz unsalted butter
For the sauce
2 tbsp oil or unsalted butter
reserved bones, from the partridge (see above)
1 shallot, chopped
2 garlic cloves, chopped
4 carrots with tops, peeled and chopped
2 sprigs sage
2 sprigs thyme
2 bay leaves
500ml/18fl oz red wine
300ml/10fl oz chicken stock
For the green bean salad
200g/7oz green beans
1 bunch flat leaf parsley, chopped
2 tbsp olive oil, plus 4 tbsp for the dressing
100g/3½oz girolle mushrooms
For the noisette potatoes, preheat the oven to 200C/180C Fan/Gas 6. Using a melon baller, scoop out balls of the potato.
Heat an ovenproof pan over a medium heat and add the butter. Once the butter has turned nut-brown in colour, add the potatoes and baste with the butter. Transfer to the oven for 8–10 minutes.
For the roasted partridge, heat a large ovenproof pan or sauté pan and add the oil. Once hot, fry the partridge until golden-brown all over. Add the butter and baste the partridge for 4 minutes.
Transfer to the hot oven to roast for 4–6 minutes, depending on how you like your meat.
For the sauce, heat a saucepan and add the oil. Once hot, add the reserved partridge bones and cook until golden-brown. Add the shallot, garlic, carrots, sage, thyme and bay leaves. Cook for 8–10 minutes, or until softened. Add the wine and cook until the volume of liquid has reduced by half, then add the stock and reduce again by half. Strain the sauce and keep warm.
For the green bean salad, heat a medium saucepan of salted boiling water and blanch the beans for 2–3 minutes. Drain and set aside. Heat the oil in a frying pan and fry the mushrooms for 1–2 minutes. Place the beans and cooked mushrooms into a bowl. Add the parsley, remaining oil and salt and pepper to a small bowl and whisk to combine. Just before serving, add the parsley dressing to the green beans and mushrooms and mix to combine.
To serve, place the partridge breast onto serving plates with the potatoes, green bean salad and sauce.
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