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I'm going to make a very simple dish that's got great complicated flavours.
I'm going to work with some great pumpkin
fantastic partridges
amazing spinnach.
We're only going to take
a quarter to a third of the pumpkin.
I'm going to expose
all these great colours
and its flavor.
Amazing!
Remove the peel
using a serrated knife
chop the pumpkin up into 2 centimetre dice.
A good *** of butter.
That's going to go in.
A good bit of seasoning.
Garlic and thyme onto the board
give them a quick crush then straight in.
Next thing is a little water. This is just steaming the pumpkin, softening it.
That way we can get a nice, smooth rich flavoured soup.
I'm going to blend the soup up.
Then back into the pan.
Add a little bit of butter
to give it an amazing richness.
Mmm. Amazing!
Now we're going to prep the partridge. A great bird with great flavour.
Pull the wishbone out.
Make a wish!
Next we're going to start cooking the bird
Pull the skin down to protect the breast.
Fold it over.
Add a touch of olive oil to a nice hot pan
and place the bird in the pan to seal it.
Add some bayleaf and rosemary.
A bit of butter gives it richness and depth of flavour.
Caramelize the bird to give a nice golden crisp colour.
That looks ready to eat now and I've only just started.
Into the oven now for 6 to 8 minutes at 160 celsius.
This is a great little garnish. Pumpkin seeds, a tiny bit of olive oil and some rock salt.
For the last garnish, I've got some lovely spinach.
Just a *** of butter.
Place in the spinach.
Give it a quick stir.
I'm just going to pull this bird out.
What we're looking for
Is a little bit of give in the back of the breast.
Onto the board and now you see the benefits of taking the wishbone out.
Straight down - brilliant!
Inside just keeping that little bit of pink.
Take the breast away now
Lovely pumpkin soup.
Spinnach
in the middle of the plate.
Criss-crossed meat
height is everything.
Pupmkin seeds and, for a final touch, just a little chilli oil.
Fantastic!