Spiced partridge salad with green beans, peaches and smoked almonds
Another recipe from Eat Game Chef of the Year Mark Kempson from Michelin starred restaurant Kitchen W8.
Ingredients
Partridges and marinade
- 6 Skinless partridge breasts
- 240 g Natural yoghurt
- 60 g Honey
- 30 ml Rapeseed oil
- 1 Small green chilli
- 1 Small knob of ginger
- 1 Garlic clove
- Juice of 1 lemon
- 1 tsp Garam masala
For the Dressing
- 20 g Wholegrain mustard
- 20 g Honey
- 30 g Sherry vinegar
- 150 ml Rapeseed oil
- Salt and pepper
For the Salad
- 2 Ripe yellow peaches
- 250 g Blanched green beans
- 1 Red onion, finely diced
- 1 Tbsp Chopped tarragon
- 1 Frisee lettuce, picked
- 100 g Smoked almonds
Instructions
- Make the chilli and ginger marinade by whizzing the ingredients together.
- Cut each partridge breast into three strips and pour the marinade over.
- Marinate for 1 hour, then turn and leave for another hour.
- Make the dressing by placing all the ingredients in a bowl and whisking together.
- Now, 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 it in the oven, cook for 2 minutes, then allow to rest.
- Cut the peaches in half, remove the stone and cut into wedges.
- Place all the ingredients into a large bowl and pour over the dressing. Mix everything until well coated, arrange on a plate and serve immediately.
