A light and tasty recipe with an oriental twist.
- 2 partridge
- 4 large limes juice and finely grated zest
- 1 small onion peeled and very finely sliced
- 4 tsp caster sugar
- 2 tbsp honey
- 400 strong chicken stock
- salt and freshly ground black pepper
- 1 tbsp unsalted butter
- 2 tbsp olive oil
- ½ tsp arrowroot, slaked
- 150 g cooked glass noodles
- 1 tbsp olive oil
- 1 tbsp toasted sesame oil, optional
- 1 tbsp fresh coriander, chopped
- Place the chopped onion, cold chicken stock, honey, sugar into a glass or ceramic bowl and mix really well.
- Then add the squeezed lime juice and season the whole pheasant well with salt and pepper.
- Remove the backbone from the partridge by cutting down either side with a sharp knife.
- Break open and flatten well, then remove the knuckles.
- Place the prepared partridge into the liquor cover with cling film, pop into the fridge, and leave overnight. I have left for 2 days before, delicious.
- When you cook them, take them out of the liquor, dry them very well in kitchen paper, and season well with a little more salt and pepper.
- Preheat the oven to 200C gas 6.
- Heat the butter and oil in an ovenproof griddle or frying pan and place the partridge skin side down.
- Cook nice and slowly so that they brown nicely and evenly, then turn over and do the same on the other side.
- Then pop the whole pan into the oven and continue to cook slowly until they are cooked right through. DO NOT BURN About 10 minutes.
- Pour all the liquor into a saucepan and bring to a boil and gently simmer to reduce by half. Check the seasoning and adjust if needed.
- Thicken with the arrowroot or cornflour and blend with a hand blender or liquidiser.
- Warm the glass noodles in the sesame and olive oil and coriander serve with the partridge.
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