For a sumptuous game dish full of seasonal flavour, try making Johnny Boyd’s, Head Chef at the River Room Restaurant’s delectable partridge and parsnip creation.
1 crown of partridge
2 slices guanciale
2 piccolo parsnips
For the partridge
1 Take the crown and remove the wish bone. Season and in a medium to hot pan scour the skin until golden.
2 Roast at 180 degrees for 5 minutes, finish in the pan with butter and rest for 4 minutes.
3 Remove breasts from crown , glaze with game jus.
For the piccolo parsnip:
1 Peel and place the parsnips in a pan with butter thyme and salt to taste.`
2 Cover and simmer slowly till tender.
3 To finish, roast in butter and honey and finish with fresh picked thyme.
For the guanciale:
1 Heat oven to 170 degrees. Put between 2 baking sheets and bake for 12 minutes until crisp.
For the parsnip crumbs:
1 Take 500g parsnip. blend in jug blender to get a fine crumb.
2 Cook in foaming brown butter for 2 to 3 minutes, drain off all excess butter, season to taste and dehydrate for 12 hours.
For the parsnip puree:
1 Wash parsnips well. Cut into small rough dice.
2 Cook over a medium heat in a thick based sauce in butter until a nice colour is achieved. Add water and simmer till completely soft and all liquid has evaporated.
3 Finish with a splash of double cream and blend and pass though a fine chinois.
Recipe courtesy of Johnny Boyd, Head Chef at the River Room Restaurant at Galgorm Resort & Spa. Click here for more.