Gracie's Wild Mushroom & Partridge Pithivier



Ingredients

  • Wild Mushroom & Partridge

  • Pithivier Sautéed cabbage

  • Steamed Winter Root Vegetables

  • Sumac Crème

  • Steamed Winter Root Vegetables

  • Pomegranate & Mushroom reduction

  • Wild mushroom & Partridge Pithivier

  • 4 partridge breasts or 6 chicken goujons (if partridge is out of season)

  • 25g raisins soaked in tea

  • 50g smoked bacon lardons

  • 1 shallot, chopped

  • 5g dried wild mushrooms, soaked & drained

  • 25g pine nuts

  • Sprig tarragon

  • 300g puff pastry, rolled out to 3mm thickness

  • 1 egg

  • 1/2tbsp vegetable oil

  • Butter

  • Salt & pepper

  • 1 beaten egg

  • Sumac Crème

  • 2tbsp creme fraîche

  • 1/4 tsp sumac

  • Lemon juice

  • Sautéed Cabbage 1/4 seasonal green cabbage

  • Knob salted butter

  • A selection of seasonal root vegetables e.g. 2 small beetroot, 2 chantenay carrots, 2 mini turnips or winter radishes.

  • 25g wild mushrooms (soaked, if dried)

  • 1tsp pomegranate molasses

  • 1/2 tbsp mushroom glacé 50ml water


Method

Remove any skin from the breasts and trim the narrow ends so that they will cook evenly; retain the trimmings for the farce. Soak the raisins in the jasmine tea for 30 minutes. Fry the lardons, shallots, pine nuts, soaked raisins, mushrooms and tarragon for 2 minutes in a little vegetable oil and butter. Leave to cool. Take 2 breasts and all the trimmings blend with the whole egg. until smooth, slowly pouring in the vegetable oil. Place the mix into a bowl and stir in the fried mixture. Season with salt and pepper. For each pithivier, place lightly oiled cling film inside the mould, allowing enough cling film to hang over the sides. Use 2 tablespoons of the mixture to line the base and sides of the mould. Place one breast of partridge in the centre of the mould and cover with more of the mixture. Press down firmly, wrap around the overhanging cling film, and turn out. Re-line your mould with the puff pastry, allowing plenty to hang over the rim of the mould. Remove the cling film from the partridge domes and place inside the pastry. Cover the top with pastry and chill for 30 minutes, then turn out onto a baking sheet. Wash the pastry with the beaten egg. To decorate, make curved incisions through the pastry almost to the base, turning the pie after each cut until it is scored all the way round. Cook the pithiviers for 20-25 minutes at 200˚C until golden brown (check internal temperature with food probe). Rest for a few minutes and serve on a mound of sautéed cabbage with root vegetables, sumac crème and drizzled with the dressing. Sumac Crème Mix all ingredients together and spoon into mini squeegee bottle. Sautéed Cabbage Finely slice the cabbage into chiffonade. Rinse under running water and drain. Gently heat sauté pan. Add knob of butter and melt. Add cabbage and sauté for 1-2mins or until lightly softened. Cover with lid to keep warm. Steamed Winter Root Vegetables Prepare all vegetables. Place in steamer, cook for approximately 10-15mins until cooked but firm. Place on heatproof tray/plate and use blowtorch to grill carrots. Pomegranate & Mushroom Dressing Add remaining ingredients to small pan. Simmer gently for 10mins. Increase heat. Whisk in knob butter. Leave to sit in pan.

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