Par­tridges stuffed with oats, orange and Ju­niper

Country Homes & Interiors - - GOOD TIMES, GOOD FOOD -

It’s re­ally im­pres­sive how the oats take on the flavour of the aroma of the partridge to make a de­li­cious and orig­i­nal dish.

Serves 4

200g por­ridge oats

100g prunes, finely chopped

1 tbsp chopped flat-leaf pars­ley

½ tsp ground cin­na­mon

Freshly squeezed juice of 2 or­anges Finely grated zest of 1 orange

Olive oil

1 tbsp ju­niper berries

Sea salt and freshly cracked black pep­per 4 oven-ready par­tridges

4 pancetta rash­ers 8 figs, cut in half length­ways

2 long cin­na­mon sticks, split length­ways Fresh rose­mary nee­dles, to gar­nish

1 Pre­heat the oven to 220°C/fan 200°C/

Gas 7. Put the oats in a bowl and stir in the prunes, pars­ley, ground cin­na­mon, orange juice and zest and a good splash of oil. Crush the ju­niper berries with a pes­tle and mor­tar, then add. Sea­son and mix well.

2 To pre­pare the par­tridges, use a knife to cut down either side of a bird’s wish­bone and re­move it, then check all the cav­i­ties have been cleared. Di­vide the oat mix­ture among the cav­i­ties. Cover the back of each bird with a pancetta rasher and tie in place with string, then truss the legs to­gether. Sea­son.

3 roll any re­main­ing oat mix­ture into golf­ball-sized balls to be cooked along­side the par­tridges.

4 Heat a heavy-based roast­ing tray over a medium-high heat with a good splash of oil. When hot, add the birds and turn un­til coloured and the pancetta is crispy. Trans­fer the tray to the oven and roast for 12 min­utes, ad­ding any ex­tra oat balls for the fi­nal 6 min­utes.

5 Mean­while, skewer the fig halves with cin­na­mon stick pieces, like ke­babs. Add the figs to the tray and re­turn to the oven for 2-3 min­utes un­til the par­tridges are medium-rare and the figs are ten­der. Trans­fer the birds to a warm plate and set aside to rest for 5 min­utes cov­ered with foil.

6 While the birds are rest­ing, re­turn the oat balls and figs to the oven.

7 Serve the par­tridges straight from the roast­ing tray, sprin­kled with rose­mary, with the figs and oat balls.

Ex­tract taken from Tom Kitchin’s Meat & Game by Tom Kitchin (£26, Ab­so­lute Press).

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