Monthly Archives: September 2012

Taking the time to bake some Seaweed&Sea salt flakes Scones as well, with a good spread of Crowdie cheese and slices of Scottish Smoked Salmon,add some Raspberry pickled pickling onions for contrast and Watercress

Copyright@Justlovefood Leith 2012



Coffee Scones for later,with Baby Marshmallows&White chocolate,dusted with Cocoa and Icing sugar…so good with Black Coffee

will be making this later on.

Very good combination of flavours to have with a black coffee,made this scones for the Edinburgh Festival and sold out ! will post recipe and photo later .

Copyright@Justlovefood Leith 2012


Justlovefood Leith @Justlovefood
Whole Roast Partridge,Liver&Heart&Gizzard stuffed Neck Skin Sausage,Butter&Pink Pepper&Brain Crouton,our Special Tonight for Friends at Home

Will post Photos and recipe as soon as I finish plucking !

The sausage recipe is from my Grandmother Shindla, she used to make this sausages with Chicken, but I have adapted it to suit Partridge or any other Bird.

I grew up eating Game.We would go on Hunting trips with my Father and bring back loads of different wild birds.We would then sit around a fire and pluck , Pluck , and Pluck.

My favourite bit was always the Brains ! spread on toast with some butter and pepper.

For the recipe tonight, I will do them as chunky sauce to spread on Spelt&Honey Ironed croutons…cannot wait , it is so GOOD!!!!!

  RECIPE             Whole roasted partridge with neck sausage & brains
You will need a Whole Partridge per person with giblets and feet /Head on.
You can ask your supplier for this,we get ours from Ochil Farm in Perth.You can have them delivered half plucked.
Pluck the rest of feathers,wash the bird under cold water,specially the cavity and dry well with paper.
Season birds with sea salt,freshly ground pepper, some thyme and Garlic,inside and out.
Add a splash of rapeseed oil to all the seasoning so it is like a dry/oily rub.
Feet On
I left the feet on because when cooking, it looks nicer,The legs kind of rest on the plate, instead of going up open.
Get a Clay pot if you have one, if not a semi deep tray will do.
Cut some onions in rounds, some carrots in sticks( do not peel carrots,1/2 carrot per bird),some bay leaves(3 bay leaves per bird),a pinch of coriander seeds,you could also use some fennel seeds,two sticks of cinnamon,whole shallots in their skin( around 3 per person),some whole peppercorns.
This will be the base where to place your Partridges for roasting.
Place them on tray and add around a whole Plum per person, set aside.
Neck sausage
You will need the skin of the neck.Cut as close as the breast and as close as the head.Remove the neck bone( this bone you can add to the roasting tray for extra flavour).Peel the head completely, season and add to the tray.
With the Heart, Liver,Gizzard( remember to clean the Gizzard of the seeds inside, and remove the membrane),make the stuffing.
Chop them coarsely, add 1 finely chopped Shallot&clove of Garlic, some white pepper,Black pepper and sea salt.
Saute the shallots& garlic until Translucent and mix with raw Gibblets.
Stuff the neck skin with this mixture,tuck the ends in and place in your roasting tray.
My Grandmother used to do this sausages, but she would Blanche them first,let cool, then pan fry them and slice for soup.
I did them roasted, tasted really nice , but maybe a bit to cooked, so you might want to add them to the tray around 10 minutes into cooking, this would also apply for the head, you want them to be cooked, soft and creamy.
Seaweed Bed
You will need any Kelp Strips.I used dehydrated Kelp, soaked them in boiling water for 10 minutes,drained and served as a base for the birds.Did not season, but you could season with some sea salt and squeeze of lime.
You can get them from Speciality stores or a Chinese Shop, or get your own from the beach.
Cook the partridges at 220C( convection oven), for 20 minutes.or until juices run clear just.
Place sausage and Head in Tray after 10 minutes cooking.
Place seaweed on Plate, Partridge on Top, Roasted Plum to one side, carrots,peel the shallots before plating.
Cut the head from the beak backwards, to expose the brains.This you can either remove and place on a little fried Spelt& Honey Crouton(or any artisan bread of your liking), or serve whole on the plate for people to remove themselves.
Slice the sausage in rounds and plate as you like.( You will get around five slices ).
Drizzle with the juices left in the tray and enjoy !
@Justlovefood Leith

Copyright@Justlovefood Leith 2012

Sweet potato Tatin with a sea salt caramel

Sweet potato tart tatin,

Sweet Potato confit tarts,Burnt marshmallow,candied chiles covered in Dark bitter Chocolate

our sweet for the weekend…recipe and photo pending

Sweet Potato confit Tart Tatin,with a Muscovado&Seasalt Caramel, Candied Chile covered in Dark Bitter Chocolate and Burnt Marshmallow

Sweet Potato-2 big potato
Muscovado Sugar-300grms
Butter( Unsalted)-240grms
Sea Salt Flakes- a pinch
Brown Sugar
little water
Chiles ( Red)-5 red chiles,fat, shinny and deseeded, deveined and cut into fine strips
Puff pastry-1 block enough for covering a 12 unit muffin tray
Dark Bitter Chocolate( ideally 80% pure chocolate)-1 bar,melted in a Baine Marie
White Marshmallows- little ones enough to cover all tarts

Place sweet potato in oven at 220C until skin loosens from flesh-20 mins.Take out oven, let cool and peel.Place in pot, where you have previously melted the sugar with the butter, cook in slow heat for 20 mins.Cut in thick slices and fill bottoms of muffin tray with them, let cool.
Add the caramel that was left in the pot where you confited the sweet potato, to the muffin tray covering the slices of Sweet Potato.
Add to each a pinch of sea salt flakes let cool.
Cut rounds of puff pastry, cover the muffin tray holes with them, brush eggwash over the pastry and cook for 20 mins at 200C, take out when golden.
Cover with heavy tray and turn, let cool.
In different pot, make a caramel with brown sugar( use 300 grams of sugar and a bit of water to make a caramel),infuse the chile strips until they turn translucent.Take them out of pot and place in a wire mesh to cool and dry.
Reserve this caramel to decorate plate later on.( it will taste of chiles but will not be hot).
Once chile strips are dry, dip them in the melted Dark bitter chocolate and let to air dry.
The chile srtips can be made in advance and dried in oven at 60C overnight.
To serve: Cover the tarts with Marshmallows, place in oven or under grill until marshmallows are puffed and golden with a bit of burnt.
Garnish with the candied chile&chocolate strips, and spoon on plate a bit of chocolate and the chile syrup
Copyright-@Justlovefood Leith,2012


Leith, Edinburgh

Roast partridge

Whole Roast partridge

Roast Partridge,Spoots&Black Pudding&Spicy Lamb sausage Chunky Sauce,Kale&Smoked garlic dropped pancakes: Bird Season Salad this week

will post recipe tomorrow !

Copyright@Justlovefood Leith 2012