Ballotine of partridge, caramelised radish, vinegar-glazed turnip, hazelnut

Name: Ballotine of partridge, caramelised radish, vinegar-glazed turnip, hazelnut
Yield: Serves 4
Cuisine: British
Ingredients: 100 g soft blue cheese, Fourme d’Ambert or similar; 10 g salt; 150 ml water; 100 ml hazelnut oil; 100 g crushed toasted hazelnuts; 200 g plain flour; 50 g butter; 100 g soft blue cheese, Fourme d’Ambert or similar; 400 ml sunflower oil; 300 ml veal stock; 250 ml chicken stock; reserved partridge legs; 10 g table salt; 500 ml water; 20 g salt; 4 bunches watercress; 1 clove garlic, peeled; 1 tablespoon tomato purée; Worcestershire sauce; 1 lime, juiced; 2 carrots, peeled; reserved cabbage from ballotine; reserved turnip from glazed turnip; 1 onion, peeled; 10 g fresh horseradish, finely chopped; reserved braising liquor; 2 sprigs thyme; 1 clove garlic, peeled and finely chopped; 100 ml sunflower oil; reserved partridge carcasses

Preparation info

Serves
4

Difficulty
Medium

Appears in

Glorious Game

By Ben Tish

Published 2019

About

I like using partridge during game season as it provides a nice contrast to the more dominant flavours generally associated with the season. It can be paired with bigger flavours but is a great light alternative.

Ingredients

Ballotine

2 whole partridge
1 small Savoy cabbage
1 onion

Europe
United Kingdom
Main course

Method

For the ballotine, remove the legs from the partridges and reserve. Remove the skin, then remove the breast from the bone. Reserve the carcass for the sauce. Place the breast between two pieces of cling film and lightly bash with a pan to flatten slightly. Chill the breasts.

Remove the outer dark leaves from the cabbage and discard. Remove the next four leaves. Reserve the rest of the c