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Harissa Spiced Partridge

Harissa spiced partridge with fragrant spiced potatoes and squash
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Partridge
Servings 4

Ingredients
  

  • 4 partridge
  • 1/2 glass dry white wine
  • 400 grams jersey royal potatoes cooked skins on or off
  • 1 butternut squash peeled and diced 1 inch squares
  • 2 cardamom pods cracked
  • 1/2 tsp caraway seeds toasted
  • handful fresh coriander chopped
  • 2 cloves garlic grated

For the harissa paste

  • 250 grams fresh red chillies
  • sea salt
  • 3 tsp heaped ground caraway
  • 3 tsp heaped ground cumin
  • 1 tsp heaped ground coriander
  • 4 cloves garlic
  • 1 tbsp tomato ketchup
  • 1 tbsp cider vinegar
  • 4 tbsp smoked paprika

Instructions
 

  • For the paste: Grill the chillies and remove the skins
    Blend all the ingredients together in a mixer into a thick paste.
  • Pre-heat the oven 180c.
    Place the chopped potatoes, butternut squash, caraway, cardamom and garlic into a heavy based tray. Dress with rapeseed oil and season
    Roast in the oven until the vegetables start to caramelise then remove from the oven (20-25 mins)
  • For the birds: Rub 1 level tsp of the harissa paste onto each bird (more if you like it spicy)
    Roast the birds for 18 mins. and then leave to rest
  • Place the roasting tin on the stove and de-glaze with the wine. Let the wine and roasting juice bubble down to make a sweet and spicy sauce.
    Put the potatoes and squash back in the oven to crisp up whilst the bird is resting and you are making the sauce.
    Serve with a fresh minty yoghurt
Keyword Partridge