Partridge with Salt-Baked Celeriac

Serves
2

Prep Time
30 mins

Cook Time
2 hrs

Searching for a Sunday lunch showstopper? Partridge is ideal if you’re cooking for just the two of you, and the salt-baked celeriac makes a change from roast potatoes.  You’ll need to set aside a few hours in the kitchen, but trust us – it’s worth every minute.

Ingredients

Serving 2
  For the pot roast
500g Mixed beetroots (red, candy, golden)
1x Whole partridge
1x Celeriac
20g Egg white
100g Salt
300g Plain flour
Water
3x Sprigs of thyme
1x Garlic
3x Sprigs of rosemary
50g Goose fat
1/2x Peeled onion
1x Celery stick
1x Carrot

Equipment

2 roasting trays
Food mixer

1. Prepare the partridge

Rub the partridge with the goose fat, salt and pepper and herbs. Slice the garlic in halves and place them in the cavity of the bird.

2. Roast the Partridge

Place the prepared bird in a casserole dish with the carrot, onion and celery, top with 200ml water and cover. Roast for 1 hour 30 minutes at 160 degrees.

3. Meanwhile start the dough

Once you’ve put the partridge in the oven, attach a dough hook to your food mixer, add the flour and salt and egg white and mix. Add a little water as you go until the mixture starts to look like a stiff, firm dough.

4. Roll the dough

Roll out your dough, peel the celeriac and place it in the centre. Wrap the dough up and around the celeriac so it’s completely covered; it doesn’t have to be neat, as you’ll discard it later. Put the whole thing in the oven with the partridge and cook for 1 hour.

5. Prepare the beetroot

Now, prepare the beetroot. Season the beetroot with rapeseed oil and salt, then wrap each in an individual tin foil parcel with a sprig of thyme.

6. Bake the beetroot

Place in the oven at 160 degrees for 45 minutes, until just soft. Try to use similar sized beetroot to keep cooking times consistent. If you have a few that are bigger, give them a little extra time in the oven. When the beetroot is ready, unwrap the parcels then peel and slice into random shapes.

7. Check on Partridge

Check on the celeriac and partridge. When time’s up, bring out the partridge to rest while you crack open the salt crust and slice up the celeriac.

8. Plate up

Once everything’s ready, place the partridge in the centre of a plate or board and arrange the beetroot and celeriac around the sides. Garnish with fresh rosemary and thyme, and serve as a table centrepiece.

Partridge

Protein (100g)

26

Calories (100g)

112

Fat (100g)

1

Cholesterol (100g)

85

Selenium (100g)

0.43

View Partridge recipes