6 ISSUES FOR £6 Subscribe to Kent Life today CLICK HERE

Cooking with Andy McLeish

PUBLISHED: 07:14 22 August 2014 | UPDATED: 07:14 22 August 2014

Roast partridge

Roast partridge

© Ming Tang-Evans

Michelin-starred Andy McLeish chooses his ingredients for this tasty game dish and explains why autumn is his favourite season, with the best local ingredients

Without question autumn is my favourite time of the year. It’s game season and I absolutely love everything game.

You can find me rummaging through forests in hope of also coming across the prized cep mushrooms, as well as all seasonal game. At my restaurant, I will always have three to four different game dishes on my menu, which will hopefully include cep mushrooms if they are plentiful.

There is a large selection of game in Kent and as a chef I am truly spoilt for choice. In particular there are a lot of game birds such as partridge, woodcock, pheasant and mallard.

During this time of year, it’s legal to hunt all birds and you must adhere to the seasons. However, I don’t like using pheasant until the first frost is on the ground. The cold produces more fat, which in turn make it a better quality bird.

I often go shooting for game to serve in my restaurant. I’ll always choose rough shooting as opposed to shooting from a peg, as it’s a more ethical way of hunting.

Venison is also a favourite of mine with Fallow, Sika, Roe and the occasional Muntjac deer in season now. When I’m not shooting, I’ll always head to Chart Farm in Seal for my venison. Their meat is second to none and they also have an exotic breed of Pere Davide; it’s divine.

This month I am challenging you to cook a bird which isn’t very popular in British households. My recipe of roast partridge with Brussels sprouts, chestnuts and Madeira is extremely tasty and surprisingly very easy to do.

Enjoy - and happy game season!

RECIPE

Roast partridge with Brussels sprouts, chestnuts and Madeira

Serves four

Ingredients

4 partridge crowns (legs and wishbone removed)

200g Brussels sprouts

100g peeled chestnuts

100ml Madeira

200ml chicken stock

200g salsify

100g pancetta lardons

150g butter

2 large parsnips (peeled and cut into small pieces)

100ml milk

For the parsnip purée

In a pan, warm the milk and add the chopped parsnip pieces and slowly cook until it is soft, cover with a lid. Next, remove the parsnips from the pan and place in a blender. Blend until smooth, season and put aside. This can be made in advance and re-heated.

For the garnish

Remove the outside leaves of the Brussels sprouts and cut in half. Place them cut side down in a hot pan with a little butter and caramelise the one side until a dark golden brown colour is achieved. Add a splash of chicken stock and reduce until the stock has evaporated. Remove from the pan and put aside. Next, colour the chestnuts in a hot pan with a little butter. Add 100ml of Madeira reduce then add 100ml chicken stock and reduce further until the chestnuts have a nice sticky glaze. Remove from the pan and keep warm.

Peel and cut the salsify into four lengthways. Pan-fry in a hot pan until nicely coloured. Add the pancetta lardons, colour and remove from the heat.

Next, season and colour both sides of the partridge in butter. Place in a hot oven at 180 degrees for six minutes. Remove from the oven and rest in a warm place for three minutes and keep in the roasting juices.

While the partridge is resting, warm the vegetables in a little butter and toss together with the sprouts, salsify and chestnuts. Season with salt and pepper and place in a neat pile on a plate.

You can either serve the partridge on the bone whole or you can take the breasts off the bone. Place on top of the vegetables with some parsnip purée and a drizzle of the roasting juices.

FIND OUT MORE

Chapter One, Farnborough Common, Locksbottom, Kent, BR6 8NF

01689 854848

www.chapteronerestaurant.co.uk

Follow Andy on [Twitter SYMBOL] @andy23471

Next month: autumn comfort food

More from Food & Drink

Yesterday, 10:27

From Creole-inspired seafood to rustic Italian dishes, Margate is rapidly becoming one of Kent's top places to eat. We've gathered 10 of the best places to eat in the town

Read more
Friday, August 30, 2019

No Sunday is complete without a roast dinner, and in the glorious county of Kent you'll be spoilt for choice with fantastic places to go. We have picked 12 great places where you can indulge in a roast with all the trimmings

Read more

Visit The White Horse in Dover for a slice of ancient and contemporary history, a huge welcome and hearty, homely cooking without any airs and graces

Read more
Tuesday, August 27, 2019

Win one of five pairs of tickets to Bluewater Gin Festival on 27-29 September 2019 and one of five bottles of Anno B3rry Pink Gin, courtesy of Anno Distillers

Read more
Tuesday, August 27, 2019

From the classic battered cod and chips to vegan 'fish' and deep fried gherkins, everybody loves a good fish and chip shop. We have picked 10 of the best places for fish and chips in Kent

Read more
Tuesday, August 27, 2019

Recipe by Mike Janey from Mickey's Plaice, fishmonger at Shipbourne and Hildenborough Farmers' Markets

Read more
Tuesday, August 27, 2019

Working with Kent Farmers' Market Association, we put a different market in the spotlight

Read more
Thursday, August 8, 2019

If sipping a tipple in the sun is your idea of a great summer's afternoon, these pretty pub gardens will be heaven

Read more
Wednesday, August 7, 2019

Christmas Day is about celebrating with loved ones over good food and conversation, so head to one of these fantastic restaurants or cosy pubs and have a festive feast

Read more

New kid in town Verdigris is making a real impact on Tonbridge's burgeoning foodie scene

Read more

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy

Kent Life Food & Drink awards. Open for entries.

Subscribe or buy a mag today


subscription ad


Follow us on Twitter


Like us on Facebook


Local Business Directory

Search For a Car In Your Area

Property Search

Most Read

Latest from the Kent Life