Michelin star chef, Michael Smith, gets 2015 off to a superb start with a zingy salad and a partridge dish which will change the way you view brussels sprouts forever
It’s the start of a new year and there’s a strong chance that firstly, you may have piles of brussels sprouts leftover from Christmas and secondly, you are keen to take a break from all the rich, heavy food you’ve been tucking into during the holidays.
While the thought of eating a salad in winter may not sound appealing, I guarantee you’ll love this one as it’s made with mustard leaves which are spicy and peppery and add heat. The leaves go well with beetroot, which is good for detoxing, while the soft-boiled eggs and crisp grilled bacon make it ideal option for brunch.
It’s still a time of year when you’re likely to be entertaining, so consider serving a small version of the salad as a dinner-party starter, as it whets the appetite nicely for the main course, partridge with sprouts. For those unfamiliar with game, partridge is an excellent entry-level choice.
Don’t let the thought of soggy sprouts put you off. These will be the best sprouts you’ve ever tasted. They are shredded then stir-fried which really brings out their real, slightly nutty flavour. My kids love sprouts cooked like this so much, they won’t eat them any other way.
WINTER SALAD OF BEETROOT, EGG, BACON & MUSTARD DRESSING
SERVES 3-4
2kg beetroot
1 head garlic
Sprig of thyme and rosemary
200g streaky smoked bacon
Rapeseed oil
250ml red wine vinegar
125g caster sugar
6 free range eggs
3-4 handfuls salad leaves
Chopped chives (and flowers), to garnish
FOR THE DRESSING
2tbsp caster sugar
2tbsp white wine vinegar
2tsp Dijon mustard
6tbsp double cream
Line a baking tray with foil, leaving some excess to wrap. Add the beetroot, garlic and herbs and drizzle over the oil. Enclose in the foil and roast the beetroot at 180C until just tender – you should be able to push a sharp knife with ease into the centre of the beetroot. The time it takes will depend on the size of the beetroot.
Meanwhile, lay individual strips of bacon onto a sheet of baking parchment, place another sheet on top and with a rolling pin, roll them out until as thin as possible. Place these strips onto a non-stick baking sheet and cook in the oven until they are completely crispy. Drain on some kitchen paper and allow to cool. Transfer them to a bowl and when cooled slightly, rub the skin away. Cut the beetroots into large randomly shaped pieces of roughly the same size.
Set aside three or four small portions of beetroot. To store the rest, whisk the sugar and vinegar together until the sugar has dissolved and add a splash of water. Pour this light pickle over the beetroots, cover well and refrigerate. These pickles will happily last a week in the fridge.
Bring a pan of water to a rolling boil. Lower in the eggs, bring back to the boil and cook for four minutes. Transfer the eggs to a bowl of iced water and once cooled, carefully remove the shells. Store in another bowl of iced water until ready to use. For the dressing: dissolve the sugar in the vinegar. Whisk in the mustard until smooth, then add the cream. Cover and refrigerate until needed.
Divide the leaves between three or four small plates. Cut the eggs in half and layer these onto the beetroot. Now break up the crisp bacon. Liberally spoon over the mustard dressing.
POT ROAST CROWN OF PARTRIDGE WITH SHREDDED SPROUTS AND CHESTNUTS
SERVES 4
4 crown partridge (1 per portion and preferably wish-boned – ask your butcher to do this for you)
Best quality red wine vinegar
2 knobs of butter
Salt and pepper
300g brussels sprouts, shredded
75g chopped chestnuts (pre-cooked)
2 large shallots finely sliced
3 rashers bacon, cut onto lardons (optional)
100ml double cream
Bunch curly parsley, chopped
Zest of 1 clementine or orange
First, you will need a medium size saucepan with a tight fitting lid. Make sure the partridge crowns are not cold or straight from the fridge. Rub some butter over the crowns and season with salt and pepper.
Place the saucepan on a medium heat. Once hot add a little oil and begin to colour the crowns, breast side down in the pan. Turn each side using tongs. Once both breasts of each crown have a good golden colour turn them upright. Having the lid at hand, add a good splash of the vinegar and other knob of butter. Immediately place on the lid and turn the heat to low. Cook on the heat for three minutes then take off the heat, and rest with the lid on for 10 minutes further.
For the sprouts, heat a non-stick frying pan or shallow saucepan on a medium heat. Add a little oil (any type) then fry the shallots until soft. Now add the bacon if using. Add to this the sprouts, turning the heat up a little and fry for two to three minutes. Stir in the chestnuts, zest and cream. Bring to a rapid boil, turn off the heat and stir in the parsley. Check seasoning.
To serve, carefully carve the whole partridge breasts from the bone (which should be relatively easy if wish-boned). There should be lovely juices from the resting meat, butter and vinegar in the bottom of the saucepan.
Once all breasts are removed place them skin-up in these juices and gently warm through on a low heat for one to two minutes then serve on top of the sprouts.