Smoked Partridge with Haggis Bon Bons, Black Pudding, Salsify & Celeriac
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Smoked Partridge with Haggis Bonbons, Black Pudding, Salsify & Celeriac

Geoffrey Smeddle, The Peat Inn, Fife, Scotland - January 19th, 2014

Serves 6

Brine:

  • 2L water
  • 30g soft brown sugar
  • 20g table salt
  • 20 cloves
  • 20 juniper berries
  • 1 tsp. black peppercorns
  • 4 cardamom pods, crushed

Warm water, sugar, and salt until dissolved; add spices; cover pot with cling film; allow to cool; strain; use only when fully chilled.

Partridge:

  • 6 partridges, breasts and legs separated, bones reserved

Place breasts in brine 6 minutes; remove; dry on paper towel; smoke breasts 4 minutes; reserve.

Haggis bonbons:

  • 2 banana shallots, peeled and roughly diced
  • 1 carrot, peeled and roughly diced
  • 1 head garlic, split in half
  • 1 tsp. black peppercorns
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 1L brown chicken stock
  • 160g haggis
  • egg wash
  • bread crumbs
  1. Sweat shallots, carrot, and garlic in braising pan until soft; add peppercorns, thyme; and rosemary; add partridge legs and stock; cover; simmer until partridge legs are tender and meat is falling off the bone; remove from heat; allow to cool; remove skin from each leg; shred meat into a bowl, reserving drumstick bones; scrape drumstick bones clean.

  2. Cook haggis in oven; add to partridge meat; stir together; form 10 evenly sized balls; chill to firm; dip bonbons in egg wash; roll in bread crumbs; repeat; push 1 bone into the center of each ball; reserve in refrigerator.

Red cabbage:

  • 1 head red cabbage, finely shredded
  • 1 orange, zest and juice
  • 1 Granny Smith apple, peeled and grated
  • 250ml apple juice
  • 200ml cranberry juice
  • 1 Tbsp. Sherry vinegar
  • 1 lg onion, finely diced
  • 1 Tbsp. duck fat
  • 1 tsp. black peppercorns
  • 2 star anise
  • 5 cloves
  • 10 crushed juniper berries
  • 2g thyme
  • 2g rosemary
  • 35g dark chocolate
  • salt

Mix cabbage, orange juice and zest, apple, juices, and vinegar; toss well; marinade 1 hour; sweat onion in duck fat until soft; wrap peppercorns, star anise, cloves, juniper berries, thyme, and rosemary in muslin; add cabbage and muslin bag to onion; cook, stirring occasionally, until softened (about 1 hour); add chocolate; stir until well mixed and melted; season; reserve.

Ginger glaze:

  • 100g caster sugar
  • 100g water
  • 50g ginger diced

Heat sugar, water, and ginger in a pan; cook until liquid forms light syrup; strain; reserve liquid in squeeze bottle.

Salsify: * 1K salsify, washed, peeled, cut into 5" batons, and placed in acidulated water * 1 head garlic, split in half * 2 sprigs thyme * 2 sprigs rosemary * 1 lemon, split in half * 1 tsp. black peppercorns * 1.5L water

Place salsify in pan with remaining ingredients; cover with cartouche; simmer until salsify begins to soften; remove from heat; allow to finish cooking in pan; reserve salsify in liquid in refrigerator.

Sauce:

  • oil
  • 1 Spanish onion, finely chopped
  • 2 banana shallots, finely chopped
  • 2 carrots, finely chopped
  • 1 leek, finely chopped
  • 4 cloves garlic, peeled and chopped
  • 1 beet, sliced
  • 5g thyme
  • 1 tsp. black peppercorns
  • 5 cloves
  • 2 star anise
  • 150ml Sherry vinegar
  • 200ml Madeira
  • 150ml Pedro Ximénez
  • 150ml Bunnahabhain 18 Year Old
  • 1L brown chicken stock
  1. Heat 350°F (180°C).

  2. Place partridge bones in roasting tray; cook until golden, about 30 minutes.

  3. Heat oil in large pan; add vegetables and thyme; cook until golden brown, stirring often, 15 minutes; stir in peppercorns, star anise, and cloves; deglaze with vinegar and alcohols; bring to a simmer; reduce; add roasted bones and enough stock to cover; simmer 45 minutes, skimming regularly; remove from heat; allow to stand 1 hour; strain through a fine sieve; reserve.

Assembly:

  • 1 celeriac, peeled, finely diced, and blanched
  • butter
  • vegetable stock
  • 1 black pudding, cut into cubes
  • vegetable oil
  • savory granola (for garnish)
  1. Heat celeriac in a pan containing an emulsion made from equal parts butter and vegetable stock.

  2. Sear black pudding in oven 3 to 5 minutes.

  3. Drain salsify on a towel; place into hot frying pan with small amount vegetable oil; cook, turning often, until evenly brown; add 2 Tbsps. ginger glaze into pan, rolling salsify back and forth, to evenly coat in the glaze.

  4. Warm red cabbage in small pan.

  5. Deep-fry haggis bonbons until golden brown.

  6. Sear partridge breasts in frying pan with foaming butter until golden.

  7. Place ring of red cabbage on lower right side of plate; place 2 partridge breasts on top; arrange bonbons on top right-hand side of plate; lay 3 bâtons of salsify together diagonally across top left hand area; arrange celeriac and black pudding on salsify; drizzle sauce over meat on plate; sprinkle with savory granola.