Glazed Partridge on Barley Risotto

Glazed Partridge on Barley Risotto
Print Recipe
Glazed Partridge on Barley Risotto
Print Recipe
Instructions
  1. Portion game birds in readiness for serving (breasts and wing/leg so 4 pieces from each bird) and place other parts in a pan for stock. Cover bones with boiling water, season with salt, pepper and herbs. Simmer for at least half an hour before ladling out any liquid.
  2. Sauté partridge portions in butter with a drizzle of rapeseed oil until golden, adding mushrooms and season. Remove from pan. Set aside mushrooms and place partridge in an ovenware dish with glaze ingredients. Place in pre heated oven at 190 C, covered with foil, and braise whilst barley cooking on hob. Remove foil towards end of cooking time to reduce sauce.
  3. Meanwhile add barley to the frying pan with all the lovely flavours and sauté with sliced leeks. Gradually add ladles of stock, deglazing the pan and simmering the barley. It will take approx. 45mins to soften.
  4. Towards end of cooking, add mushrooms to barley, adjust seasoning to taste and blend in redcurrant jelly.
  5. Serve in bowls with partridge set on top of barley.
  6. Serves 2 generous portions
Recipe Notes

Partridges kindly supplied by Craigadam. Craigadam Country House Hotel & Country Larder is on the outskirts of Castle Douglas where Richard and Celia Pickup have been entertaining guests for over 40 years. Their accommodation is beautiful and it is a very popular venue for weddings. Their country house style dining is rightly famed across Scotland as I can testify having just dined with a group of Les Dames d’Escoffier International who adored both their hosts and their dinner. Richard is a highly entertaining raconteur, sharing tales from the estate with the gathered guests. https://www.craigadam.com

Share this Recipe

Janet Henderson’s Vegetarian Haggis

Janet Henderson’s Vegetarian Haggis
Print Recipe
Janet Henderson’s Vegetarian Haggis
Print Recipe
Ingredients
Servings:
Instructions
  1. Sauté garlic with onion in a little oil until the vegetable is soft, adding the garam masala, soy/tamari and season.
  2. Add the brown lentils and carrot and simmer on a low heat until the lentils are soft, stirring to prevent the mixture sticking. If the mixture starts to dry out too much, add a small amount of vegetable stock or water.
  3. Add mushrooms and allow to soften. Add kidney beans with vegan spread and stir. Heat through.
  4. Add rinsed drained oatmeal to the mixture and combine. The oatmeal should retain its texture to give body to the haggis.
  5. Blend well into the mix and cook through for about 10-15 minutes.
  6. Serve with clapshot - mashed potato and neeps (turnips).
Recipe Notes

"This is a recipe that my Grandmother Janet first made on her East Lothian farm in the 1960's. She had a passion for organic, local, vegetarian and vegan food and took a keen interest in early exponents of healthy eating." Barrie Henderson. https://www.hendersonsofedinburgh.co.uk

photo & styling: wendy barrie

Share this Recipe