Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 2 persons
2 x partridge
4 large limes juice and finely grated zest
1 small onion peeled and very finely sliced
4 tsp castor sugar
2 tbsp honey
400mls strong chicken stock
Salt and pepper
1 tbsp unsalted butter
2 tbsp olive oil
½ – 1 teaspoon of arrowroot, slaked
150g cooked glass noodles
1 tbsp olive oil
1 tbsp toasted sesame oil, optional
1 tbsp chopped fresh coriander
• Place the chopped onion, cold chicken stock, honey, sugar into a glass or ceramic bowl and mix really well.
• Then add the squeezed lime juice and season the whole thing well with salt and pepper.
• Remove the back bone from the baby chicken, by cutting down either side with a sharp knife.
• Break open and flatten well, then remove the knuckles.
• Place the prepared partridge into the liquor cover with cling film and pop into the fridge and leave best overnight. I have left for 2 days before, delicious.
• When you come to cook them, take them out of the liquor and dry them very well in kitchen paper, season well with a little more salt and pepper.
• Pre heat the oven to 200°C gas 6.
• Heat the butter and oil in an ovenproof griddle or frying pan and place the birds skin side down.
• Cook nice and slowly so that they brown nicely and evenly then turn over and do the same on the other side.
• Then pop the whole pan into the oven and continue to cook slowly until they are cooked right through DO NOT BURN About 10 minutes.
• Pour all the liquor into a saucepan and bring to the boil and gently simmer to reduce by half, check the seasoning and adjust if needed.
• Thicken with the arrowroot or cornflour and blend with a hand blender or liquidiser.
• Warm the glass noodles in the sesame and olive oil and coriander serve with the partridge.