Tuesday, March 19, 2013


serves four 

splash of vegetable oil
100 grams butter
sprig of thyme
garlic clove, crushed
4 whole partridges, gutted and oven ready
300 grams red chard
100 grams streaky bacon, chopped
small onion, chopped
pinch of salt
½ teaspoon peppercorns, crushed

Add the vegetable oil to a large frying pan with at least two-thirds of the butter and heat on medium until it starts to foam and turn golden brown. Add the thyme and garlic. Season the partridges with salt and pepper inside and out, then remove the breasts from the bone. Place the breasts in the pan, turning and basting for at least five minutes. When they have coloured, put them in a preheated oven at 200C/gas mark 6 for seven minutes. Remove woody stalks from the chard and cut into small pieces. Add the remaining butter to another pan with the bacon and onion and saute for two minutes. Remove partridges from the oven, check they are done, then rest. Add the chard and a splash of water to the pan. Saute the vegetables and bacon for three minutes before serving with the partridge breasts.

bacon recipe courtesy of: Angela Hartnett, The Guardian, November 14, 2012; Murano, 20 Queen Street, London, UK

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