The Golf Inn, a traditional Village Inn with a spectacular food offering is based in the heart of Gullane. Here, Head Chef Derek Johnstone, the inaugural winner of BBC’s MasterChef: The Professionals, has created his signature East Lothian Red Legged Partridge Salad, Glazed Squash & Black Pudding.
Serves 4
Ingredients
2 whole red-legged partridge (carcase, wish bone and neck removed for the vinaigrette)
100ml Rapeseed oil, for frying
2 whole baby gem lettuce
2 rashers of streaky bacon
½ butternut squash
15g maple syrup
120g Stornoway black pudding
Meat jus vinaigrette;
25g carrots, diced
15g celery, peeled and diced
15g white onion, diced
15g leeks, diced
75ml Riesling white wine
25ml cider vinegar
200ml white chicken stock
150ml olive oil
A pinch of salt
Method
1. Roughly chop the partridge carcase and put to one side with the wish bone and neck.
2. Tie up the partridge with string and place in a hot frying pan. Brown all sides and cook in the oven at 180°C for 12 minutes, then allow to rest for 10 minutes. Remove the breasts and legs and put to one side.
3. To make the meat jus vinaigrette; sweat the vegetables in a pan, without colouring, until tender. Add the partridge carcase, wish bone and neck. Cook for 15 minutes. De-glaze the pan with the wine and cider vinegar. Add the stock and reduce by half. Pass through a fine strainer. Place the liquid back on the heat and add the olive oil and whisk. Season with salt to taste.
4. Peel the butternut squash and cut into 1cm cubes. Blanch in boiling water then strain and place in a hot frying pan. Add the maple syrup, season and set aside.
5. Place the bacon rashers on a flat, heavy weight baking tray and top with a piece of parchment paper. Cover with another piece of parchment paper and another heavy tray on top. Place in the oven at 160°C and cook until the bacon is crisp, this should take roughly 20 minutes.
6. Cut the black pudding into 1cm cubes and place in the oven for 10 minutes until warm and crispy.
7. To serve; arrange the lettuce leaves in a salad bowl and drizzle with the vinaigrette. Add the squash, warm black pudding and slices of partridge. To finish, top with the roasted partridge and bacon crisps.
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