• 1 beetroot
• Apple juice
• Vegetable oil
• 200ml beef stock
• 200ml red wine
• 2 parsnips
• 65g butter
• Salt and pepper to season
• 240ml single cream
• 2 large potatoes
• Small bunch of fresh thyme
• 1tbsp olive oil
• 4 whole partridge
• Bag of kale
1. First, add the beetroot to a pan, cover in a ‘half and half’ mixture of apple juice and water and simmer for a minimum of 4-6 hours until tender. Leave to cool in the liquid and then peel and portion into wedges. Set aside for later.
2. Remove the legs from the partridge, place into a pan and cover with vegetable oil. Poach on a low gas heat or cook in a preheated the oven (130˚C) for 2 hours until soft. Once cooked these can be set aside and re-heated.
3. Next, make the sauce. We make our partridge stock fresh in house, but a good beef stock will work just as well. Add an equal quantity of red wine and reduced down by half to a ‘syrupy’ consistency. Set aside.
4. Peel and chop the parsnips and place in a pan with a knob of butter. Add a cup of cold water, season and then bring to the boil. Simmer for 4-5 minutes and then add 240 ml of single cream. Keep simmering for another 5 minutes until the parsnips are tender. Blitz the parsnips with the liquid in a blender until the puree is of a thick consistency. Add water if too thick or reduce down in a pan on a medium heat to thicken.
5. Preheat the oven to 180˚C / 350˚F. Place the beetroot wedges from earlier on a roasting tray and roast for 20 minutes.
6. Meanwhile, grate the potatoes and season. Place the grated potato into a tea towel and squeeze out the excess liquid. Remove the stalks from the thyme and chop the leaves. Add to the potato mix, along with the remainder of the butter and mould into a ‘patty’. Heat a tablespoon of olive oil in a pan, add the potato mix and push down firmly. Fry on all sides until golden and crispy.
7. Blanch the birds (minus legs) in salted water for 4 minutes on a rapid boil. Remove and set aside to dry. Add a knob of butter to a pan and seal the birds so all sides are golden. Roast in the oven for 4 minutes or until the juices run clear. If reheating the confit legs place in the oven at this time.
8. Blanch the kale in a pan with boiling water until tender and then drain.
9. Finally, cut the rosti into four portions. Swirl the parsnip puree onto the plates and place the rosti on top alongside the kale. Add the partridge and pour the sauce (reheated if required) over the top of the bird to finish.