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| This dish is simple to prepare if the ingredients are of good quality. |
| Partridge is in season in Britain from September to February. Accompanied by creamy, soft polenta and warm peppers and olives this partridge dish is a great festive winter-warmer. |
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| Serves 4 | ||
| I Mascarpone Polenta | ||
| 1 -
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packet of polenta | |
| 100
g - |
mascarpone | |
| 50 g
- |
Parmesan cheese | |
| To taste
- |
Sea salt and pepper | |
| II Main recipe | ||
| 4 - |
partridges | |
| 2 - |
red peppers or 4 piquillo peppers stripped up | |
| 24 -
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good quality black olives | |
| 3 - |
sprigs rosemary | |
| 2 - |
cloves garlic sliced finely | |
| 1/2 -
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lemon, zest of and juice of half | |
| 150
ml - |
extra virgin olive oil | |
| To taste
- |
Sea salt and pepper | |
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| 1. Seed and slice peppers, slice garlic, tear rosemary, juice and zest lemon. | |
| 2. Combine peppers, olives, olive oil and rosemary in a large bowl to marinade. | |
| I. Mascarpone Polenta |
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| 1. Polenta is very quick to make. Follow the reciepe on the packet, as there are many different quantities and techniques that produce similar results. |
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| 2. Add the mascarpone and parmesan cheese before seasoning to lighten the weight of the polenta and enrich the flavour. | |
| II Partridge | |
| 1. Take your boned partridge and season well with salt and pepper. | |
| 2. Sear or grill the partridge, facing the skin side to the heat leaving time for the skin to become well browned and cooked. ( the skin of any bird will be tough and difficult to enjoy if it has not been properly roasted and crispy) | |
| 3. By this time the birds will be cooked sufficiently to to turn and remove from the heat. If you are grilling, move to a cool part of the grill. If pan-frying, move the pan from the heat leaving the bird to rest in the warm pan. After a few minutes the partridges will be rested, properly cooked and still hot. | |
| III Rosemary, peppers, olives | |
| 1. Using the ingredients that you prepared earlier, add the olive oil to a correctly sized pan and warm over a medium heat. | |
| 2. Now add the garlic, olives and peppers and rosemary. Slowly cook for a few minutes and at the same time check for seasoning. | |
| 3. Finish with the lemon zest and juice | |
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| 1. Serving or 'plating' couldn't be easier. Spoon onto the middle of your plates equal amounts of the polenta, arrange the birds so that they sit on top and ladle plentiful amounts of oily peppers, olives etc. on top. | |
| Recipes by David Selex | |
| Head Chef, The Sugar Club | |
