Recipe Inspiration

Ingredients...

30ml rapeseed oil

20 partridge breasts, trimmed

Salt and pepper

20g unsalted butter

100g shallots, finely chopped

250ml port

750ml  tepid water

100g Essential Cuisine Premier Veal Jus Concentrate

10-20g Essential Cuisine Game Glace (or to your taste)

50 cubes of Dauphinoise potatoes

1kg celeriac, peeled and cubed, then cooked in Essential Cuisine Chicken Stock and pureed with double cream

Buttered Savoy cabbage

Method...

1. Heat the oil in a suitably sized frying pan, season the partridge breasts to your taste and seal all around until golden brown, add the butter and baste with the cooking juices.
   
   
2. When cooked, remove the breasts from the pan, keep warm  and allow to rest.
   
   
3. Add the shallots to the pan and fry gently until they are tender, but with not too much colour, add the port and reduce by two thirds over a high heat.
   
   
4. In a separate saucepan, whisk the Essential Cuisine Premier Veal Jus concentrate into the tepid water, bring to the boil stirring constantly, allow to simmer for 2-3 minutes.
   
   
5. Pour onto the shallot and port reduction and simmer again for 5 minutes, whisk in the Essential Cuisine Game Glace, season to your taste and keep warm.
   
   
6. Arrange your partridge breasts on warm plates, with the hot potato cubes, quenelles of puree and buttered greens. Drizzle the jus around and serve extra apart if desired.