Winter Warmer Recipe

Winter Warmer Recipe

We are delighted to be able to share with you this wonderful recipe from Skye Gengell. Skye is one of Britain’s most highly acclaimed chefs, owner of ‘Spring’ restaurant in London and Culinary Director at one of our partner hotels Heckfield Place. Heckfield Place is truly spoiling and based just 25 minutes from the Royal Berkshire.   WARM SALAD OF PARTRIDGE, WHITE DANDELION, COBNUTS AND GRAPES Serves 4 Ingredients: 1 grey or red-legged partridge, cleaned Sea salt and freshly ground black pepper 5tbsp good-quality extra-virgin olive oil The peel and zest of one lemon 2 celery stalks, trimmed A handful of white dandelion (Try your local speciality or Asian supermarket) A handful of rocket leaves A handful of Trevisse  (A wonderful fleshy lettuce with a unique bitter-sweet flavour that is only available during the winter months – although you could substitute with radicchio which is readily available year-round.) 15-20 grapes A handful of cobnuts For the vinaigrette: 1tbsp Dijon mustard Sea salt and freshly ground black pepper 1tbsp caster sugar 2tbsp balsamic vinegar 1tbsp extra-virgin olive oil   Prepare your bird 24 hours ahead of time. Grey-legged partridges are more delicious than their red-legged cousins. Like other game, an early salting will improve the juiciness and texture and give time for the seasoning to diffuse into the meat. Allow a tablespoon of good-quality sea salt for each bird. Salt evenly and refrigerate for at least 24 hours. Wipe off any excess salt and do not re-season before cooking. Heat the oven to 200C/400F/Gas6. Place the partridge on a roasting tray and drizzle with the oil. Turn the birds to coat once or twice, then place on the middle rack of the oven and roast for 20-25 minutes or until the juices from the thigh run clear when pierced. Remove, cover loosely with foil and allow to sit for 5-10 minutes. For the vinaigrette, place the mustard in a bowl, season, add the sugar and vinegar, stir and then whisk in the olive oil. To assemble the salad, place the salad leaves, white dandelion and celery in a bowl and sprinkle with the lemon zest. Spoon over a couple of teaspoons of the vinaigrette and toss lightly. Tear the warm partridge meat from the carcass using your hands. Toss through the leaves. Add the grapes and cobnuts. You will need to add a spoonful or two more dressing but don't saturate the dish, it is important to let the ingredients speak for themselves. Serve while the partridge is still warm.