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Rebecca Earney
Partridge with roasted potato and tomato and blanched asparagus tips
Partridge with fennel thyme sausage, paprika powder, cherry potatoes, cherry tomatoes, asparagus and country cherry.
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Ingredients
Directions
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Preheat the oven to 175 ° C.
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Remove the skin from the sausages with a knife. Fill the cavities of the partridges with the sausage meat.
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Mix the paprika powder with the oil and brush the outside of the partridges.
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Season the partridges with pepper and salt. Place them with the breast down in the roasting pan.
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Prepare the oven bells according to the instructions on the packaging.
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Insert the meat thermometer into the thickest part of a leg.
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Bake the partridges and potatoes in the middle of the oven until the thermometer shows a temperature of 62 ° C. This takes approx. 45 min.
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Baste the partridges every 15 min. With the shortening. Roast the tomatoes on the branch for the last 15 minutes.
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Bring a layer of water to the boil in a saucepan and cook the asparagus tips for 2 minutes. Drain and rinse under cold running water (blanch).
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Sprinkle the asparagus and beat with the olive oil fresh lemon. Season with pepper and salt.
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Serve the partridges with the potato, tomato, asparagus and lettuce on a flat dish.
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Nutrition
990Calories
Sodium37% DV895mg
Fat80% DV52g
Protein178% DV89g
Carbs13% DV38g
Fiber20% DV5g
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