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Roasted partridge with garlic jus and spinach with nutmeg (recipes)






Serves 1



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



For the partridge1 oven-ready partridgesalt and freshly ground black pepper 1 tbsp olive oil150/5fl oz water½ chicken stock cube2 garlic cloves, sliced50ml/2fl oz white wine1 tbsp butterFor the spinach1 tbsp butter150g/5oz spinach leaves, blanchedsalt and freshly ground black pepper freshly grated nutmeg



Method



1. Preheat the oven to 200C/400F/Gas 6.2. For the partridge, season the partridge all over with salt and freshly ground black pepper.3. Heat the oil in an ovenproof frying pan and fry the partridge on all sides until golden-brown.4. Transfer the pan to the oven and roast for about 15-20 minutes, or until completely cooked through (the juices will run clear when the thigh is pierced at its thickest part with a skewer.)5. Remove from the oven and remove both legs and breast from the partridge using a pair of scissors, reserving the carcass. Place the partridge legs and breast onto a plate and cover with foil while you make the sauce.6. Place the partridge carcass, water, stock cube, garlic and white wine into a saucepan and bring to the boil. Simmer until the volume is reduced by half.7. Strain the mixture through a sieve into a clean saucepan over a gentle heat. Add the butter and stir until the sauce is slightly thickened.8. For the spinach, heat the butter in a frying pan, add the blanched spinach and fry for a few minutes. Season, to taste, with salt and freshly ground black pepper and grate over a little nutmeg.9. To serve, place the spinach onto a serving plate, top with the partridge and drizzle over the sauce.