Ingredients
The following ingredients have 4 Servings
- 1 pinch dried Porcini mushroom (10 grams)
- 1 White roll (day old)
- 1 shallot
- 2 Kohlrabi (800 grams, with leaves)
- 1 Tbsp Canola oil
- 1 egg (small)
- salt
- peppers
- 2 Partridges (each about 500 grams, ready to cook)
- 4 slices Bacon (about 15 grams)
- 1.75 cups chicken stock (homemade or purchased)
- 0.5 small lemon
- 2 Tbsps Maple syrup
Instruction
- Put porcini mushrooms in a small bowl, cover with warm water and soak for 30-40 minutes.
- Meanwhile, cut the roll in half and then cut 1 half into about 1/2 cm (approximately 1/4-inch) thick slices. Cut slices into small cubes.
- Soak the rest of the bread in a small bowl with water.
- Peel the shallot and chop finely. Cut kohlrabi leaves, rinse, pat dry and chop.
- Squeeze water out of soaked bread, divide into small pieces and place in a bowl.
- Heat oil in a non-stick skillet and sauté shallot over medium heat until translucent, 1-2 minutes. Add cubed roll and fry until golden brown while stirring.
- Remove from heat, let cool slightly and add to the bowl with bread. Add 2 tablespoons chopped kohlrabi leaves and the egg. Season with salt and pepper and mix to form a dough.
- Drain the porcini mushrooms through a fine sieve, squeeze out liquid and chop finely. Add to bread mixture and mix well.
- Rinse partridges inside and out, pat dry with paper towels and season with salt and pepper. Fill with the bread mixture and pin together the openings with toothpicks.
- Put 2 slices of bacon on each partridge breast. Place partridges in a roasting pan, pour in 250 ml (approximately 1 cup) chicken stock and bake in preheated oven at 200°C (fan oven 180°C, gas mark 3)(approximately 400°F/convection 350°F) for 30 minutes.
- Remove bacon (it is not eaten) and roast partridges for another 35-40 minutes, basting often with the cooking juices.
- 20 minutes before the end of the cooking time, trim kohlrabi, rinse, peel and cut into large pieces. Cook in boiling salted water for about 4 minutes. Drain well. Squeeze half a lemon.
- Boil remaining chicken stock in a large pan with maple syrup and lemon juice. Add salt and pepper.
- Add kohlrabi pieces and cook over medium heat until liquid caramelizes, 7-8 minutes. Stir in remaining chopped kohlrabi leaves and serve the glazed vegetable pieces with the partridges.