{"id":20555,"date":"2014-10-18T11:27:53","date_gmt":"2014-10-18T10:27:53","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=20555"},"modified":"2014-10-18T11:31:05","modified_gmt":"2014-10-18T10:31:05","slug":"kenny-atkinson-partridge-with-jerusalem-artichoke-puree-and-chicken-sauce-recipe-on-saturday-kitchen","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/20555\/kenny-atkinson-partridge-with-jerusalem-artichoke-puree-and-chicken-sauce-recipe-on-saturday-kitchen\/","title":{"rendered":"Kenny Atkinson Partridge with Jerusalem artichoke pur\u00e9e and chicken sauce recipe on Saturday Kitchen"},"content":{"rendered":"<p>Kenny Atkinson cooks partridge with Jerusalem artichoke pur\u00e9e, caramelised apple and chicken sauce on Saturday Kitchen.<\/p>\n<p>The ingredients for the marinated artichoke discs are: 200ml rapeseed oil, 200ml chardonnay or white wine vinegar, 100g caster sugar, 6 sprigs thyme and 2 Jerusalem artichokes, peeled and thinly sliced.<\/p>\n<p>For the chicken sauce: 1 tbsp rapeseed oil, 4 chicken wings, 2 banana shallots, peeled and sliced, 30g\/1oz button mushrooms, sliced, 1 garlic clove, sliced, 1 sprig thyme, 100ml  Madeira, 300ml dark chicken stock, 100ml double cream, to finish and 1 lemon, juice only.<\/p>\n<p>For the Jerusalem artichoke pur\u00e9e: 350g Jerusalem artichokes, peeled and diced, 150g celeriac, diced, 3 banana shallots, chopped, 1 garlic clove, peeled, 150g unsalted butter and 200ml double cream.<\/p>\n<p>For the partridge: 1.1 litres chicken stock, 3 garlic cloves, peeled and left whole, 6 sprigs thyme, 1 partridge crown, 1 tbsp rapeseed oil, salt and freshly ground black pepper and knob of butter.<\/p>\n<p>For the kale: vegetable oil, for deep frying and 100g kale leaves and salt, to taste.<\/p>\n<p>For the mushroom and smoked bacon garnish: 1 tbsp rapeseed oil, 50g smoked pancetta, diced into 1cm cubes, 50g girolle mushrooms, trimmed, knob of butter and 10g finely chopped chives.<\/p>\n<p>For the caramelised apple: 100g sugar, 1 Granny Smith apple, cored and cut into rings, 50g butter.<\/p>\n<p><a href=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/10\/partridge1.png\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/10\/partridge1.png\" alt=\"\" title=\"partridge\" width=\"570\" height=\"331\" class=\"aligncenter size-full wp-image-20577\" srcset=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/10\/partridge1.png 570w, http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/10\/partridge1-300x174.png 300w\" sizes=\"auto, (max-width: 570px) 100vw, 570px\" \/><\/a><\/p>\n<p><script type=\"text\/javascript\"><!--\ngoogle_ad_client = \"ca-pub-0466605792016836\";\n\/* food and drink *\/\ngoogle_ad_slot = \"3648486817\";\ngoogle_ad_width = 300;\ngoogle_ad_height = 250;\n\/\/-->\n<\/script><br \/>\n<script type=\"text\/javascript\"\nsrc=\"http:\/\/pagead2.googlesyndication.com\/pagead\/show_ads.js\">\n<\/script><\/p>\n","protected":false},"excerpt":{"rendered":"Kenny Atkinson cooks partridge with Jerusalem artichoke pur\u00e9e, caramelised apple and chicken sauce on Saturday Kitchen. The ingredients for the marinated artichoke discs \n<a class=\"moretag\" href=\"http:\/\/thetalentzone.co.uk\/musictv\/20555\/kenny-atkinson-partridge-with-jerusalem-artichoke-puree-and-chicken-sauce-recipe-on-saturday-kitchen\/\"> [...]<\/a>","protected":false},"author":1,"featured_media":20577,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[91],"tags":[166,169],"class_list":["post-20555","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-food","tag-saturday-kitchen"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/10\/partridge1.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/20555","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/comments?post=20555"}],"version-history":[{"count":3,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/20555\/revisions"}],"predecessor-version":[{"id":20578,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/20555\/revisions\/20578"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media\/20577"}],"wp:attachment":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media?parent=20555"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/categories?post=20555"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/tags?post=20555"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}