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Foodie

Partridge Breasts With Marsala, Mixed Mushrooms, Bay Sauce & Celeriac Mash

You don’t have to wait for Christmas, or indeed own a pear tree, to enjoy partridge, the season runs from September to February, with October and November widely acknowledged as the prime months. With their natural diet, the succulent meat of a partridge is a healthy, satisfying option, making this dish the perfect plate of the season.

Partridge Breasts With Marsala, Mixed Mushrooms, Bay Sauce & Celeriac Mash

Ingredients

 

Serves 4

2 tbsp olive oil
8 partridge breasts
400g chestnut, morels or mixed mushrooms, trimmed and sliced
2 garlic cloves, crushed
150ml Marsala
200ml chicken stock
4 sprigs thyme
5 bay leaves
1 tbsp crème fraîche
½ tbsp butter
Micro red shiso leaves, to serve

For the celeriac mash:
1 litre milk
1 celeriac root (about 600g), coarsely chopped
200g potatoes, peeled and coarsely chopped
50g butter, coarsely chopped
1 tbsp wholegrain mustard
1 tbsp crème fraîche

Method

1. To make the celeriac mash, put the milk, celeriac and potato in a saucepan, bring to the boil and cook for 15-20 minutes until the vegetables are just tender. Drain, reserving 100ml of the liquid, add the butter to the celeriac mixture, and coarsely mash with a fork or whizz in a food processor for a smoother finish. Add enough reserved milk to form a soft consistency, stir in the mustard and crème fraîche, and season.

2. Heat 1 tbsp of the oil in a frying pan over a medium-high heat, then add the partridge breasts, turning occasionally (1-2 minutes each side) until browned all over – you may need to do this in batches. Transfer to a plate.

3. Add the remaining oil to the pan, turn up the heat and cook the mushrooms until golden. Season, add the garlic and fry for 1 minute. Deglaze the pan with the Marsala, then add the stock, thyme and bay leaves, and simmer for 10 minutes or until the liquid has thickened a little. Add the partridge with the butter, and simmer gently for a further 5 minutes; then add the crème fraiche.

4. Serve the partridge on a bed of celeriac mash and mushrooms, and top with red shiso.

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