Craig Atchinson & James Martin's Partridge Recipe - The Talbot, Malton

7 November 2012 by , 0 comments
The Talbot Hotel's Raisthorpe Manor Partridge, Salt baked Celeriac, Kale, Chestnut Ravioli

This recipe is by the Talbot Hotel's Head Chef Craig Atchinson their Executive Chef, the rather well known James Martin.

The Talbot Hotel in Malton is a popular destination for shooting parties and have specifc facilities for teams staying with them. Added to this, they are proud to have James Martin as part of their team overseeing every aspect of the food and drink, making for a wonderful dining experience during your stay.

Serves 4
4 oven ready partridge crowns
400g chopped celeriac
300ml milk
300ml double cream
100g butter
1 whole celeriac
200g salt
200g finely chopped Kale (most supermarkets stock this already prepared)
150g chopped pre-cooked chestnuts
75g mascarpone cheese

Pasta dough
500g pasta flour
8 egg yolks
2 whole eggs
3 tbsp olive oil
3 tbsp water
Pinch of salt

Method
Mix everything together in a Food Processor, take out and Knead to a smooth dough. Wrap in cling film and allow to rest for 30 minutes before use.

Celeriac purée
Add the chopped celeriac, milk and cream into a sauce pan. Bring to the boil then reduce to a simmer for 30 minutes or until soft. Remove the cooked celeriac and place in blender. Add the butter and some of the cooking liquor. Blend until very smooth

Salt baked celeriac
In a deep roasting tray add the salt then place the celeriac on top and bake at 170 degrees for 2 hours. Once cool enough to hand slice the celeriac into 4cm sliced then punch out discs with a metal cutter. Colour the discs in a hot frying pan before serving.

For The Ravioli
Roll the pasta into very thin sheets using a pasta machine. Add the mascarpone to the chestnut to form the filling. Place a small amount of the chestnut mix onto the pasta sheets and cover with another pasta sheet. Using your thumbs press together the pasta sheets and shape the pasta around the chestnut mix to form like a flying saucer shape. Cut out the ravioli the cooking in salted boiling water form 4 minutes before serving.

For The Kale
Simply wilt the kale in a sauce pan in a little butter just before serving.

To Cook the Partridge
Drizzle the birds with a little oil and salt and roast at 180 degrees for 7-9minutes. Rest for 10 minutes. Carve and serve.

The Talbot Hotel, Malton

The hotel is ideally situated within easy access to some of the best shooting in Yorkshire, only 18 miles from York, 37 miles from Hull and 29 miles from Whitby.

“With most of Yorkshire’s finest shoots in or around the triangle between Malton, Hull and Whitby…there can be no county with more high bird destinations than Yorkshire” FieldSports Magazine

The gun
With shooting parties in mind we have specifically created a facility within the hotel to cater for many of our clients requirements:
  • Gun room with 2 x 24 gun safes
  • Drying room
  • Boot drying rack
  • Dog friendly
The hotel also provides an out-of-hours service for its clients to purchase any last-minute requirements from Yates Country Store, Malton’s local shooting and sporting shop.

See The Talbot Hotel, Malton in the GunsOnPegs Good Shoot Hotel Guide or visit their website by at www.talbotmalton.co.uk


 
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