1 whole partridge (wish bone removed) Burnside Farm
1 tbsp rapeseed oil
2 tbsp butter
2 springs thyme
1 close garlic
salt to taste
1 tbsp butter
200ml vegetable stock
50g homemade red wine vinegar
1kg white cabbage
2 tbl coats crystal sea salt
1 tsp juniper berries
1 tsp black perppercorns
1 tsp butter
1/2 spring thyme
This Autumn dish is the perfect example of what Aizle is about and what sustainability means to me. The bird is wild and indigenous to Scotland, the elderberries grow on the tree in our back garden, we make the vinegar from our open wines, so no wastage, the wood sorrel and Chanterelles come from Perth from our forager. It doesn’t get much more sustainable, local and seasonal than this!
Season the bird well with salt all around and inside the cavity. Place into a hot pan with 1 tbsp rapeseed oil, and begin to sear on all sides.
Once golden, place into oven at 180C for 4-5mins. Rest on resting rack for 5 mins before cutting.
Peel and dice, the pumpkin into small 1cm square dices. Sweat in medium pot with 1 tbsp butter and a pinch of salt, sweat for 5-6 mins on a low heat until pumpkin softens.
Add stock and cook out until soft and not much stock left. Place in blender and blend until a smooth puree.
Add sugar and vinegar together and boil until sugar has dissolved. Cool, then add picked elderberries.
Let marinate for 2 hours.
Slice cabbage super thin and mix with salt. Let marinate for 1 hour.
Pack into sterilised jar. Cover and push down so any water from the cabbage covers the cabbage. Seal and let stand at 18-20C for 5 days.
You should see some bubbles in the jar which means it’s fermented.
Saute Chanterelles, butter and thyme in a pan altogether for 2 mins. Season with a pinch of salt.
Cut breasts of partridge by cutting down the wishbone area and back along the top of the breast. Angle your knife and cut awat fromt he bone.
Serve with a spoonful of pumpkin puree, chanterelles, elderberries and wood sorrel.