We might be having an Indian summer but Autumn flavours are starting to creep into restaurant dishes. 

Head chef Steve Clark of the Garden Restaurant at The Bromley Court Hotel is making seasonal changes to his a la carte menu and this recipe for Roasted Partridge with braised savoy cabbage and red wine sauce will be on it. 

He said: “If you want to go gourmet in the kitchen at home then try your hand at cooking with game.

“I love partridge, which has a mild flavour and is quick to cook. Try it with Savoy cabbage, although forget soggy veg boiled in water. My recipe is crisp and flavoursome and, with a chunk of bread, could be a meal in itself.” 

News Shopper:

You should be able to find partridge in good supermarkets and farm shops. If you can’t, then this delicious cabbage recipe and the red wine gravy go perfect with pan-dried duck breasts.

News Shopper:

Try stirring a tablespoon of horseradish or grainy mustard into the cabbage just before serving for an extra kick of flavour.

The Garden Restaurant will be serving red-legged partridge from the end of September. Foodies will love the Gourmet Dinner planned for Friday, October 2, when recipes like this will be teamed with six specially-selected wines. For more information visit bromleycourthotel.co.uk/events

Got a question for Chef in the Garden? Email it to jim.palmer@london.newsquest.co.uk


 

Roasted Partridge with braised savoy cabbage and red wine sauce

 

Serves two

Ingredients:

 2 partridges

50g butter

Few sprigs of thyme

2 cloves of garlic, crushed

For the red wine sauce:

Knob of butter

One shallot, peeled and finely diced

1 bay leaf

Grind of black pepper

180ml red wine

150ml of your favourite gravy

For the braised savoy cabbage:

25g butter

1 small Savoy cabbage, finely sliced

1 medium onion, peeled and sliced

1 clove of garlic crushed

Few sprigs of thyme, finely chopped

3 rashers of smoked back bacon

Method:

First, melt the butter in a frying pan and brown the whole partridges, breast down first. Turn over and brown the underneath. Once golden all over, add the thyme and garlic to the pan and transfer the dish into the oven, 180oC, for 10 minutes.

Remove from the oven and take off the legs with a sharp knife. Put the legs back in the pan and into the oven to roast for a further 10 minutes.

Remove the breasts from the bones and keep warm. Crush the bones with a rolling pin. Melt the knob of butter in a saucepan and add the bones, diced shallot, bay leaf and black pepper.

Cook for a few minutes until it begins to colour and then add the red wine. Bring to the boil and then simmer until the liquid has reduced by half. Add the gravy and simmer for a further 10 minutes Pour through a sieve and keep warm.

To make the braised cabbage: melt the butter in a large saucepan and gently fry the onion, garlic, thyme and bacon until crisp. Stir in the cabbage and cook until just softened.

Serve the partridge breast and leg with the cabbage and potatoes – mash is great although we will be serving this with fondant potatoes. Pour over a little of the red wine gravy.