Roast English Partridge with Forcemeat Balls and a Cake of Celeriac Purée

Name: Roast English Partridge with Forcemeat Balls and a Cake of Celeriac Purée
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 4 greyleg English partridge, properly hung; 1 shallot; 4 shallots, diced; salt and freshly ground black pepper; 1 carrot, diced; 150 ml/¼ pint brown chicken or game stock; 1 leek, diced; salt and freshly ground white pepper; grated nutmeg, to taste; 250 g/8 oz spinach, wilted in a little butter; 25 g/1 oz fresh white breadcrumbs; 500 g/1 lb peeled celeriac; 50 g/2 oz unsalted butter, plus extra to finish the sauce; 3–4 juniper berries, crushed; 1 tablespoon dry (sercial) Madeira; 1 bouquet garni; 175 g/6 oz game or chicken livers; 2 teaspoons plain flour; 125 g/4 oz fresh blueberries; 2.5 cm/1 inch root ginger, peeled and grated; 1 teaspoon caster sugar; 2 tablespoons apple or crab-apple jelly; zest from 1 large orange, blanched; 1 tablespoon dry sherry; 1 tablespoon white wine vinegar; ½ pork fillet, about 175 g/6 oz, well trimmed; 50 g/2 oz unsalted butter; 2 tablespoons chopped fresh parsley; 500 g/1 lb. small shallots or pickling onions; 8 small sprigs of fresh thyme

Preparation info

Serves
4

Difficulty
Complex

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

4 greyleg English partridge, properly hung
4 shallots, diced
1 carrot, diced

Europe
United Kingdom
Dinner
England

Method

To make the blueberry compote, heat the oil in pan, add the shallots or onions and cook until lightly coloured. Add the wine vinegar, sherry, sugar and ginger, shaking the pan. Continue cooking for 4–5 minutes, until almost tender. Add the jelly and orange zest and cook through. Add the blueberries at last moment – do not allow to cook – and serve immediately.

To make the forcemeat, cho