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Gluten Free
A light and tasty recipe with an oriental twist.
Servings 2
Calories 1710 kcal
Prep Time15 mins
Cook Time25 mins
Total Time40 mins

Ingredients
 

  • 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

Instructions
 

  • 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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Nutrition Facts
Grilled Partridge with Sweet & Sour Limes & Glass Noodles
Amount per Serving
Calories
1710
% Daily Value*
Fat
 
68
g
105
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
1
g
Cholesterol
 
21
mg
7
%
Sodium
 
588
mg
26
%
Potassium
 
2198
mg
63
%
Carbohydrates
 
106
g
35
%
Fiber
 
1
g
4
%
Sugar
 
31
g
34
%
Protein
 
168
g
336
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Classic Main Courses, Game
Cuisine Autumn, British
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