Crispy Korean Partridge with Korean Ketchup
Rachel Green shares her favourite partridge recipe, perfect for celebrating Great British Game Week
Ingredients
For the partridge marinade
- 4 heaped Tbsp Greek yoghurt
- 1 Good squeeze Lemon juice
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 Garlic clove crushed
- 2 Partridges jointed
For the crispy batter
- Vegetable oil for deep frying
- 100 g Plain flour
- 1/2 tsp Baking powder
- 1/2 tbsp Smoked paprika
- 1 tsp Dried thyme
- 1 tsp Chilli flakes
- Sea salt flakes & freshly ground black pepper
For the Korean ketchup
- 1 tbsp Gochujang paste
- 1 tbsp Honey
- 3 tbsp Brown sugar
- 3 tbsp Soy sauce
- 2 cloves Garlic peeled & very finely chopped
- 1 cm Fresh ginger finely grated
- 1 tbsp Sesame oil
- 1 tbsp Water
Instructions
- In a bowl, mix together the Greek yoghurt, lemon juice, salt, pepper and garlic. Add the partridge joints and mix to coat.
- Cover the bowl and place in the fridge to marinade for at least 30 minutes.
- Meanwhile, in a small bowl mix together all the crispy batter ingredients.
- Take the partridge out of the fridge and lift them out of the marinade, allowing the excess marinade to drip off.
- Toss them in the bowl of the crispy batter ingredients, ensuring that they are completely coated and leave to one side.
To make the ketchup
- Place the gochujang, honey, sugar, soy sauce, garlic, ginger, sesame oil and water in a small saucepan.
- Over a medium heat, bring the ketchup to the boil and then allow to simmer on a low heat for five minutes, until thickened.
Cooking the partridge
- Once the oil is hot enough, add the partridge joints to the pan (or deep fat fryer) and cook in two batches for 3-5 minutes until golden brown and cooked in the middle.
- Remove from the fryer and serve immediately with the Korean ketchup.
Notes
TIP: Instead of using a deep fat fryer, you can use an air fryer
