Partridge with three gingers - Stir it up Magazine
Prepare the partridge: Pluck and draw, remove and discard the head and feet. Separate the crown and add the rest to the stock.
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 stiritupmagazine.co.uk.
Ingredients
- 2 red or grey-legged partridge
- 750 g excellent game or chicken stock
- 150 g egg whites
- 80 g fresh turmeric, peeled and finely diced
- 80 g fresh ginger, peeled and finely diced
- 80 g fresh galangal, peeled and finely
- 2 stalks fresh lemongrass, finely chopped
- A little flavourless oil
- Butter
- 3 sprigs of fresh thyme
- 2 stems of rainbow chard, stalk finely diced & leaves finely shredded
- Micro coriander and finely diced chilli
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