Spiced partridge with minted yoghurt

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Spiced partridge with minted yoghurt

Eat Game Awards’ Best Chef 2024 and head chef at Kitchen W8 Mark Kempson shares one of his favourite partridge recipes.
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Prep Time 10 minutes
Cook Time 25 minutes
Marinate 2 hours
Course Main Course
Cuisine Partridge
Servings 4

Ingredients
  

For the partridge

  • 12 Skinless partridge breasts
  • 240 g Natural yoghurt
  • 60 g Honey
  • 30 ml Rapeseed oil
  • 1/2 Small green chilli
  • 1 Knob stem ginger
  • 1 Garlic clove
  • Juice of one lemon
  • 1 tsp Garam masala

For the yoghurt

  • 1 Bunch of mint, finely chopped
  • 200 g Yoghurt
  • Salt and sugar

For the rice

  • 330 g Rinsed basmati rice
  • 10 ml Rapeseed oil
  • 1 Onion, finely diced
  • 1 Garlic clove, finely chopped
  • 2 tsp Ground cumin
  • 2 tsp Turmeric
  • 1 tsp Coriander seeds
  • 60 g Golden raisins
  • 480 ml Vegetable stock

Instructions
 

  • Make the chilli and ginger marinade by whizzing the ingredients together, pour
    over the partridge breasts and marinate for at least 1 hour. 
  • Turn and allow to sit for a further hour.
  • Place the mint in a bowl, season with salt and sugar, stir in the yoghurt and set aside until ready to serve.
  • Heat the oven to 180°C/fan oven 160°C/mark 4 and place an ovenproof saucepan with oil over a medium heat.
  • Add onion, garlic and spices, season with sea salt and freshly ground black pepper. Sweat for 5 minutes until the onion is tender. Add the raisins and stock and bring to the boil.
  • Add the rice, bring the pan back to the boil and cover with a lid and place in the oven for 8 minutes.
  • Remove from the oven, keep the lid on and allow to stand for 12 minutes.
  • Heat the oven to 160°C/fan oven 140°C/mark 3. Place a heavy-based griddle pan over a high heat until smoking hot.
  • Season each partridge breast with sea salt and drizzle with oil. Fry the breasts for 2 minutes on each side and transfer to an ovenproof dish.
  • Place in the oven and cook for 4 minutes. Once removed from the oven, allow the
    meat to rest.
  • To serve, divide the rice equally between 4 warm plates, top with the partridge and drizzle over the minted yoghurt. Serve immediately.

Notes

Tanners Wine
Wine suggestion from Tanners wine
Sweetness and spices go beautifully with Moselland Riesling Kabinett, Mosel 2023 – £9.90 per bottle (before BASC discount).

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