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By Mark Hinge
Sunday, 06 March 2011
Turnips and Dijon mustard are the star players in this rustic casserole
Walking the margins of a turnip field on our shoot gave me the idea of creating a French navarin. The addition of turnips and Dijon mustard to this game dish gives a wholesome touch to this casserole-type stew.
Ingredients
French partridge . olive oil . butter . turnips . onion . garlic . carrot . potatoes . cauliflower . broccoli . cabbage . salt and pepper . cornflour . tomato paste . Dijon mustard . game or chicken stock . thyme . bay leaf . parsley
Ingredients (serves two)
1. Cut along either side of the backbone of the partridge, then cut into quarters. Gently brown the meat in a frying pan containing a good splash of oil and butter. Place on a plate.
2. Finely dice all the vegetables and sweat these for a few minutes in the same pan, stirring well. Season to taste. Using a sieve, sprinkle a tablespoon of cornflour over the vegetables and continue to stir. Add two teaspoonfuls of tomato paste and three large heaped teaspoonfuls of Dijon mustard. Mix well.
3. Place half the vegetables in a casserole dish. Sprinkle with a good helping of herbs, then lay the partridge on top. Cover with the remaining vegetables and add one pint of stock.
4. Place a lid on the casserole and cook in a medium preheated oven for at least two hours at 150°C, stirring halfway through cooking.
Tips
Remove the bay leaf and backbone before serving.
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