Partridge stuffed with ginger, fennel and coriander
Partridge stuffed with ginger, fennel and coriander is an exotic spin on the classic partridge dish. Serve with a generous portion of hot saffron rice.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thefield.co.uk.
Cooking tools:
- Kitchen scale
- Kettle
- Butcher's twine
- Roasting pan
- Oven
- Stove
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Wooden spoon
- Fork
- Tongs
- Plate
- Serving platter
Ingredients
- 1 dsp mustard seeds
- 2 tbsp olive oil
- 1 tbsp butter
- 1 dsp turmeric (level)
- 1 dsp chopped fresh ginger
- 1 dsp chopped coriander
- 1 fennel bulb, finely chopped
- 1-2 dsp green chilli, finely chopped (to taste)
- 2 garlic cloves, peeled and finely chopped
- 2 shallots, peeled and finely chopped
- 16 green grapes, peeled and chopped in half
- 4 partridges, ready for stuffing and rolling
- 30ml (1fl oz) just-boiled water
- 1⁄2 tsp saffron
- 240g (81⁄2oz) basmati rice
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