Читать книгу Fortnum & Mason: Christmas & Other Winter Feasts - Tom Bowles Parker - Страница 45

· 4 salsify sticks

· a squeeze of lemon juice

· 1 head of Savoy cabbage

Remove the legs and breasts from the partridges (save the carcasses to make stock or soup, if you like). Heat 50g of the butter in a heavy-based saucepan. Season the legs, add them to the pan and sear until golden brown all over. Add the onions, garlic, thyme leaves, mushrooms and bacon lardons and cook until lightly coloured. Pour in the port and simmer until reduced by two-thirds. Now add the beef and chicken stock, bring to the boil and simmer gently for around 45 minutes, until the legs are tender. Remove the legs from the pan and set aside.

Next prepare the salsify and Savoy cabbage. Peel the salsify until you have removed all the brown. Bring a pan of salted water to the boil, add a good squeeze of lemon juice, then add the salsify and simmer for about 15 minutes, until tender. Drain well and cut into 3cm lengths. Blanch the Savoy cabbage in a separate pan of boiling salted water for 3–4 minutes, then drain, refresh in cold water and set aside.

Season the partridge breasts with salt and pepper. Heat the remaining butter in a large frying pan, add the partridge breasts, skin side down, and cook over a medium-high heat for about 4 minutes, until golden brown underneath. Turn and cook the other side for about 1 minute. Remove from the pan and leave to rest while you finish the dish.

Add the salsify to the frying pan and cook until golden brown all over. Add the Savoy cabbage and warm through gently. Season with salt and pepper.

Reheat the sauce, returning the partridge legs to it and adding the fig quarters. Check the seasoning.

To serve, put the cabbage and salsify in the centre of 4 plates. Arrange the partridge breasts and legs on top and generously spoon the fig sauce over.