A seasonal dish with warming spices.
- 1 partridge
- 20 g ras-al-hanout (mix of cinnamon, ginger, cumin, pepper, nutmeg)
- extra-virgin olive oil
- 10 g dried apricots
- 1 lemon
- 10g raisins
- 2 tblsp chopped parsley
- 2 tblsp chopped coriander
- 50 g toasted almonds
- 1 jar of honey
- 1 pear
- little amount of unsalted butter
- orange blossom water
- Preheat your oven to 200°C.
- Remove the backbone from the partridge and flatten them out. Moisten the entire bird with a little olive oil followed by the ras-al-hanout.
- Leave for at least an hour to absorb.
- Seal the partridges on a grill pan for about 2/3 minutes per side.
- Season with salt and black pepper and place in the oven for around 15 minutes. When the juices run clear from the thigh, the bird is cooked.
- During this time, soak the raisins and apricots together in tepid water.
- Squeeze the juice of half a lemon and mc this with 6 tbs of olive oil.
- Season this, then chop the fruits and add them together with the parsley and coriander.
- Peel the pear and quarter it: melt a little butter in the pan and add the honey to this.
- Cook the pears over a low heat in this turning frequently until they caramelise.
- At this point douse them with orange blossom water and allow to infuse.
- When the partridge in ready, remove from the oven. Drain any roasting juices and sieve these into the fruit dressing.
- Arrange the partridge on a plate spoon the olive oil dressing over the top and sprinkle with toasted almonds. Garnish with the honeyed pears.
More by Eamon Ó Cathain:
- Steamed Baby Leeks With Mustard Sauce And Hard Boiled Eggs
- Chorizo with Haricot Beans and Red Wine
- Roast Lamb with Rosemary and Sage Pesto with Rosemary and Lemon Roast Potatoes