XO partridge with charred bok choy, tangy pickled vegetables and crispy onions
Get ready to elevate your culinary game with this robust dish from Mark Lloyd that really showcases partridge.
Ingredients
For the partridge
- 2 Spatchcocked partridges (backbones removed for even cooking)
- 50 g XO sauce (store-bought or homemade if you’re feeling ambitious)
- 25 ml Cooking oil (avoid olive oil!)
- Salt and black pepper
For the charred bok choy:
- 2 Large Bok Choy, cleaned and halved
- 100 g Crispy fried onions (the kind you buy—no one has time for burn tonions)
For the pickles:
- 100 g Cider or white wine vinegar
- 200 g Caster sugar
- 300 ml Water
- 2 Carrots, peeled and sliced thin
- 200 g Mooli (or any radish), peeled and sliced into half-moons
- 100 g Shallots, peeled and sliced into rings
- A squeeze of fresh lemon juice
Instructions
Grill the partridge:
- Start by brushing the partridges with cooking oil and seasoning them generously with salt and pepper.
- Place them skin-side down on a hot griddle pan or BBQ over medium-high heat.
- After about 6-7 minutes, check for golden skin and distinctive grill marks.
- Flip the partridges, baste the cooked side with XO sauce, and continue cooking for another 6-7 minutes.
- Flip them one last time to caramelise the sauce for an extra 2-3 minutes.
- If you prefer more control, finish them in a preheated oven at 200°C for about 5-6 minutes until they reach an internal temperature of 68°C.
- Let them rest to allow the juices to settle.
Char the bok choy:
- Heat up that griddle pan or BBQ.
- Place the bok choy cut side down and char until you see bold grill marks.
- Flip and char the other side—remove when done and keep warm.
Prepare the pickles:
- In a bowl, combine vinegar, sugar, and water, whisking until the sugar is fully dissolved.
- Add sliced carrots, mooli, and shallots. For a kick, feel free to toss in spices and bring the mix to a rapid boil, then let it cool to mellow the flavours.
- Transfer into a jar, cover, and let those veggies soak up that tangy goodness!
Plating:
- Take half of the charred bok choy and pile on pickles and crispy onions.
- Position the beautifully glazed partridge alongside it.
- If you’re feeling adventurous, carve the bird or simply cut it into halves or quarters – either way, it’ll look impressive!
- Finish it off with fresh coriander, charred lemon wedges, or some sticky rice for that extra touch.
