FOOD
In every issue of
Tees Life, a guest
chef brings you the
ingredients and
method of cooking
and serving a
recommended dish.
Steven Lawford, head
chef at Chadwicks Inn
Maltby, describes how
to make Yorkshire
Red Legged Partridge
with Apricot and Sage
Stuffing, Celeriac &
Pickled Brambles, to
serve four people...
Chef ’s Recipe
Yorkshire Red Legged Partridge with Apricot
and Sage Stuffing, Celeriac and Pickled Brambles
Serves four
Steven Lawford, head chef
at Chadwicks Inn Maltby
Partridge
Ingredients: Four oven-ready partridges
Method: Roast partridge in oven at 200°C for
12 minutes. Remove and rest.
Stuffing
Ingredients: 250g sausage meat, 50g diced
dried apricot, 20g chopped fresh sage
Method: Mix all ingredients together and
roll into a sausage shape. Wrap in tin foil and
bake at 200°C for 20 minutes.
Celeriac Purée Picked Brambles
Method: Add celeriac, butter and water
to a pan and cook until water is gone and
celeriac is soft. Add cream and blitz in a food
processor until smooth. Method: Add vinegar, water and sugar to a
pan and cook until sugar has dissolved. Pour
over brambles and leave to soak.
Ingredients: 750g peeled and diced celeriac,
100g unsalted butter, half a pint of water,
100ml double cream.
Ingredients: One punnet of brambles, 100ml
white wine vinegar, 100ml water, 100g castor
sugar.
Plate up... Slice partridge breasts and legs off the carcass and warm through.
Slice stuffing. Decorate plate with celeriac purée, add brambles and partridge and
drizzle with some red wine sauce. Enjoy!
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