Gordon Ramsay\'s Great British Pub Food

Roast partridge

with braised red cabbage

Partridge has an excellent mild flavour, which is ideal for

those who prefer a less gamey taste. The braised red

cabbage pairs well with any rich red meat or game, and it

can be cooked in advance.

Preheat the oven to 180°ClGas 4. For the braised cabbage, quarter, core

and finely shred the red cabbage. Peel, core and grate the apple. Put

the butter, sugar, vinegar and port into a large flameproof casserole

dish and stir over a medium heat until the sugar has dissolved.

Add the bay leaves, star anise, cinnamon, ground cloves and a good

pinch each of sa lt and pepper. Tip in the cabbage and apple and stir

well. Bring to the boil, then cover with a lid (or foil) and transfer to the

oven. Braise slowly for an hour, giving the cabbage a stir a few times.

Remove the lid d cook, uncovered, for another 15-30 minutes until

the cabbage is tender a nd the sauce is syrupy.

About 30 minutes before the cabbage will be ready to serve, season

the partridges all over with salt and pepper. Heat the olive oil in a large

frying pan and brown the partridges on all sides, turning occasionally,

for about 1V2 minutes on each side. Remove from the pan and place in

a roasting tray.

Brush the butter over the birds, then drape the bacon rashers over the

breasts. Roast in the oven for 18-20 minutes, or until the juices run

clear when the thickest part of the thigh is pierced with a fine skewer.

Cover the birds with foil and leave to rest in a warm place for about

5-10 minutes before serving. Sprinkle the braised red cabbage with

the chives and serve with the partridges.

SERVES 4

4 young partridges,

about 300g each

sea salt and black pepper

2 tbsp olive oil

few knobs of butter,

softened

4 thin smoked streaky

bacon rashers

BRAISED RED CABBAGE

1 small red cabbage,

about 600g

1 Braeburn apple

100g butter

150g dark brown sugar

75ml sherry vinegar or

red wine Vinegar

75ml port (orfruity

red wine)

3 bay leaves

2 star anise

1 cinnamon stick

pinch of ground cloves

small handful of chives,

finely chopped

WEEKEN D ROASTS 199