An easy way to make the most of partridge season
This recipe is simplicity itself.
1 tsp mirin
1 tsp good quality organic miso paste
4 partridge breasts
Sunflower oil, for frying
2 fistfuls of good watercress, washed
A small bunch of coriander, leaves picked
For the dressing:
2 tbsp soy sauce
A squeeze of lime juice
½ clove garlic, grated
A pinch of grated fresh ginger
1 tbsp pumpkin seed oil
A little fresh chilli, sliced (optional)
Mix the mirin, miso and 1 tbsp water to make a light paste. Pour this over the partridge breasts, making sure they are all well coated. Leave them in the marinade for at least 20 mins, then pan fry them with a little sunflower oil until they are just cooked—about 5 mins—before setting them to one side to rest.
Make a simple dressing by mixing the soy, lime, garlic and ginger with the pumpkin seed oil.
Now, slice the partridge breasts lengthways and place them on a serving dish or individual plates and put some watercress and coriander over the top. Sprinkle with the dressing and add a little of the sliced chilli, if using.
Recipe: Tim Maddams