Ingredients
4 partridges
½ celeriac
1 tbsp English mustard
3 tbsp mayonnaise
1 tsp walnut dressing
2 tbsp rapeseed oil, such as Farrington's Mellow Yellow
Salt and ground white pepper
Selection of mixed salad leaves
For the walnut dressing
120ml walnut oil
100ml rapeseed oil
50ml white wine vinegar
1 tsp salt
7 turns of white pepper, milled
Method
- Preheat the oven to 180°C and place a tray in the oven to preheat.
- Remove the legs, wings and wish bone from the partridge, then season with salt and pepper and seal in an oven-proof frying pan with the rapeseed oil over a medium heat until golden brown.
- Place the frying pan with the partridge in the oven for 5-6 minutes, then remove from oven and rest on a cooling rack for 3-4 minutes.
- Combine the above ingredients and pour into a sealable bottle. This dressing will keep for future use.
- For the celeriac salad, peel and finely shred the celeriac, mix the mustard and mayonnaise together, then add gradually to the celeriac, ensuring that final mix is not too wet.
- Add 1 tsp of walnut dressing, but do not season until immediately before serving as mix will break down and become mushy.
- Remove the breasts from the partridge and slice in two, season the celeriac salad and divide evenly between the plates. Place the sliced partridge breasts on top of the celeriac salad. Put the salad leaves in a bowl and add 1 tbsp of the walnut dressing. Mix the leaves gently with the dressing, ensuring all the leaves are lightly coated. Arrange the dressed salad leaves around the partridge and serve.