Tuesday 1st December 2020
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Serves 6
Preparation time: 15 minutes
Cooking Time: 30 minutes

6 whole partridges
300g barley, soaked in cold water overnight
300g butter
2 red onions, chopped
2 cloves of garlic, sliced
900ml chicken or game stock
1 cooked beetroot, chopped
200ml Muscat sweet wine
100g grated parmesan cheese
Salt and black pepper to taste

For the filling:
4 figs, diced
50g breadcrumbs
½ teaspoon chopped fresh thyme
25ml peaty whisky
Pinch of nutmeg

For the butternut puree:
400g butternut squash or pumpkin, small diced
2 large shallots, chopped
2 cloves garlic, chopped
1 celery stalk, chopped
100g butter
100ml gin
500ml vegetable stock
Salt to taste

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Fig stuffed whole partridge, barley and beetroot risotto with squash puree

Have your butcher debone the partridges.

To make the filling, mix all the ingredients, divide between the partridges and wrap them individually in cling film. Refrigerate overnight.

Pan roast the partridges in 200g butter for 2-3 minutes, turning them frequently. Pass them on a baking tray and bake at 190C for 9-10 minutes.

Melt the butter in a pan, add the chopped shallots, garlic and celery, cook for 5 minutes on medium heat, add the squash and cook for 5 minutes. Wet with the gin and stock, cook for 20 minutes and season. Blend to puree.

For the risotto: In a deep pan cook the onions and garlic with 100g butter for 2 minutes. Add the drained barley and cook for 1 minute. Add the beetroot and wet with the Muscat wine. Cook for 2 minutes, add all the stock and gently simmer for 25 minutes. Stir constantly and add more water if required.

Season with salt, pepper and parmesan and serve.

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