Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Roast partridge

11 September 2006
Roast partridge

Ingredients

(serves 10)

Strip 10 partridges down to breasts and legs. Fry in butter

For the stock
All carcasses from partridges
1 chopped onion
1 chopped carrot
110g chopped leek
2 sticks celery
Half a bay leaf
2tbs tomato purée
3 juniper berries
6 peppercorns
2¼ litres water

Method

Roast partridge carcasses. Roast vegetables with tomato purée. Put together carcasses and vegetables and add water. Bring to boil simmer and skim. Blast chill. Remove any fat and impurities from stock.

Ingredients for the sauce

800ml stock
5oz Madeira

Method

Reheat stock and reduce by half. Add Madeira.

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