Partridge with Jerusalem Artichoke Purée, Caramelised Apple and Chicken Sauce
Pan-seared partridge served with earthy artichoke purée, pickled artichoke discs, crispy kale, sweet caramelised apples, and a rich chicken sauce.
Estimated Nutrition
Calories
2105.3
kcal / serving
4210.5 kcal total
Carbs
102.3g
per serving
204.5 g total
Fat
166.4g
per serving
332.8 g total
Protein
57.1g
per serving
114.2 g total
Cook Time
60
minutes
Serves
2
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
100
g
100
g
Sugar
for caramel
CondimentsSauces
200
ml
Chardonnay Vinegar
or white wine vinegar
Dairy
100
ml
Double Cream
to finish sauce
150
g
200
ml
Double Cream
for puree
15
g
Butter
knob for partridge
15
g
Butter
knob for garnish
50
g
Butter
for caramelised apple
Fruits
1
piece
Lemon
juice only
1
piece
Granny Smith Apple
cored and cut into rings
Liquids
Meat
NutsSeeds
OilsFats
200
ml
Rapeseed Oil
for marinade
1
tbsp
Rapeseed Oil
for sauce
1
tbsp
Rapeseed Oil
for frying partridge
500
ml
Vegetable Oil
for deep frying
1
tbsp
Rapeseed Oil
for garnish
Vegetables
2
piece
Jerusalem Artichoke
thinly sliced
2
piece
Banana Shallot
sliced
30
g
Button Mushroom
sliced
150
g
Celeriac
diced
100
g
Kale
leaves
50
g
Girolle Mushrooms
trimmed
Method
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16