Alan Pickett’s perfect New Year meal: part two

By | Category: Travel tips & opinions

Ring in the New Year with one of Allan Pickett four festive recipes. Today: Roast red-legged partridge with game chips, buttered carrots and juniper sauce and classic braised daube of beef

Roast red legged partridge, buttered carrots, watercress and juniper sauce

Recipe is for 1 person
1 Red legged partridge
1 Chippers choice potato
1 Good sprig of watercress
80g good quality carrots
1 portion of good quality veal stock or even a good gravy infused with 2 crushed juniper berries

Roast the partridges until the required degree. For a medium bird you should be looking at 9minutes at 185 degrees C.

Peel the potato and slice really thinly, then deep fry the slices in hot oil until golden brown.

Peel, cut and cook the carrots in boiling salted water until tender. Keep hot.

Warm the sauce and add the crushed juniper berries.

Wash the watercress in clean water.

We make a heart shaped croute and spoon on a small amount of chicken liver pate, (which could be bought from a shop).

To finish the dish, place the watercress, crisps, hot partridge and carrots onto a warm plate, then place on the croute with the pate and finish with the sauce.


Braised daube of beef

2kg of ox cheek
2 litres chicken stock
2 litres veal stock
1 orange zested and juiced
300g Rough cut mirepoix (mixed root vegetables)
2 heads garlic
1 sprig Thyme
1.5 litres of good quality red cooking wine

Remove all the white sinew from the beef cheeks.

Marinade the beef in red wine over night.

The next day, remove the beef from the red wine. Drain for 10 minutes. Seal the in a hot pan with a little vegetable oil, until golden brown.

Then take out the pan and place in to a deep casserole dish.

Add the mirepox, garlic, rosemary in to the pan which the beef was sealed in and  colour slightly.

Then pour the stock over and bring to the boil, skim and pour over the lamb

Cook at 160c check after 31/2 hrs until tender.

For the purée
600g sweet carrots
3 cardamom pods
300ml milk
200ml vegetable stock

Method for cooking the purée
Chop the carrots finely, place in a pan and add liquids and cardamom pods.

Cook on a gentle heat until tender and most of the liquid has evaporated.

Remove cardamom pods and then blend until very smooth. Season to your liking.

Serve with hot beef.

Your beef can be served with the braising mirepoix which should have taken on a lovely rich colour and flavour.

Allan Pickett


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