Another game dish that gets in this ‘cooking-on-a-budget blog’ on a technicality – a kind person generously donated the partridge for me to experiment with. The following recipe could also be called ‘101 things to do with a dead peasant, no.6’, as the flavour and texture of the meat of the respective species is similar.
- 1 partridge.
- 2 beef tomatoes.
- 3 fresh medium-heat chile peppers (or a generous pinch of crushed chile).
- Juice of ½ a lemon.
- Flesh of ½ a mango.
- 1 desert spoon of orange marmalade.
- Schwartz ‘Season-All’ or any all-purpose seasoning (I like the Schwartz version because it is less salty than most).
- Oil for cooking.
- Pasta shells or twists ideally (or whatever there is – I used spaghetti on this occasion).
Cooked the bird in my ‘slow cooker’ on high for two-and-a-half hours. Picked off the meat, examining it carefully for any dodgy-looking bits. There was enough for two or three servings. I did find it a bit of a pongy bird while cooking – needed the windows well-open
Fine-diced the tomatoes and mango (discarding the tomato seeds because I don’t like the texture of them). Finely chopped the chile peppers after removing the seeds.
Broke the partridge meat up well and lightly fried it in extra virgin olive oil and with a generous sprinkle of the seasoning I know food buffs say olive oil shouldn’t be used for frying, but I like the flavour. Fried it well on a high heat so that some of the pieces of meat were going crispy at the ends.
Threw in the rest of the ingredients, the lemon juice and – the secret ingredient – a desert spoon of orange marmalade. Heated for a couple of minutes more to soften the tomato and mango a bit.
Served with quality pasta – any kind, although shells or twists would probably be better. I used wholemeal organic spaghetti on this occasion. Can be served hot or cold, and is easily reheated in the microwave. I prefer it as a chilled pasta salad straight from the fridge.
My own creation, this one, aiming for juiciness and tanginess with the ingredients to counteract the dryness and ‘seedy’ flavour of the meat. Could be done with chicken of course, or various off-cuts of meat, and makes a small amount go a longer way.