Johnny Boyd’s Partridge with Piccolo Parsnip


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.

Serves 3

1 crown of partridge
1kg parsnip
2 slices guanciale
Game jus
2 piccolo parsnips
Double cream

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.

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