Partridge with Salt-Baked Celeriac
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.
|For the pot roast|
|500g||Mixed beetroots (red, candy, golden)|
|3x||Sprigs of thyme|
|3x||Sprigs of rosemary|
|2 roasting trays|
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.
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.
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.
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.
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.
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.
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.
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.