craigmosley
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| Sat Mar 24, 2007 11:32 pm Sticky oriental partridge |
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Sticky oriental partridge
4 English partridge
2 Pieces star anise
6 Tangerines; Zest of
1 Handful fresh coriander
Freshly ground salt and black pepper
2 Stems lemon grass; peeled and thinly sliced
½ Hand fresh root ginger; bruised with a rolling pin
3 Cloves garlic; crushed
6 Tangerines; Juice of
2 ts Honey
2 tb Soy sauce
6 tb Walnut oil
1 Green chilli
Deep fried shallots
Coconut and basil rice
MARINADE TO SERVE Preheat the oven to 240?C/475?F/gas mark 8. Cut the partridge in half down the backbone. Trim off and discard the drumsticks leaving the breast and thigh attached. Crush the star anise. Rub over the skin of the birds. Season them all over. Lay the birds in a wide shallow dish in a single layer. Scatter with the coriander leaves and the tangerine zest. Make the marinade in a seperate bowl. Simply mix all the ingredients and pour over the partridge. Marinade in the fridge for up to 24 hours, turning from time to time. Remove the birds from the marinade and roast in a very hot oven or on a griddle until golden and sticky and cooked through; about 10 to 12 minutes. Strain the rest of the marinade into a clean pan and cook through. Serve the partridge on coconut and basil rice with the dressing drizzled around. Top with a scatter of deep fried shallots. Finger bowls would be a good idea! |
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