Yield: 1 servings
|2||Pieces star anise|
|6||Tangerines; Zest of|
|1||Handful fresh coriander|
|Freshly ground salt and black pepper|
|2||Stems lemon grass; peeled and thinly|
|½||Hand fresh root ginger; bruised with a|
|; rolling pin|
|3||Cloves garlic; crushed|
|6||Tangerines; Juice of|
|2 tablespoons||Soy sauce|
|6 tablespoons||Walnut oil|
|Deep fried shallots|
|Coconut and basil rice|
Preheat the oven to 240?C/475?F/gas mark 8.
Cut the partridge in half down the backbone. Trim off and discard the drumsticks leaving the breast and thigh attached.
Crush the star anise. Rub over the skin of the birds. Season them all over.
Lay the birds in a wide shallow dish in a single layer. Scatter with the coriander leaves and the tangerine zest.
Make the marinade in a seperate bowl. Simply mix all the ingredients and pour over the partridge. Marinade in the fridge for up to 24 hours, turning from time to time.
Remove the birds from the marinade and roast in a very hot oven or on a griddle until golden and sticky and cooked through; about 10 to 12 minutes.
Strain the rest of the marinade into a clean pan and cook through.
Serve the partridge on coconut and basil rice with the dressing drizzled around. Top with a scatter of deep fried shallots.
Finger bowls would be a good idea! Converted by MC_Buster.
Per serving: 1288 Calories (kcal); 86g Total Fat; (56% calories from fat); 11g Protein; 137g Carbohydrate; 0mg Cholesterol; 2073mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 1½ Vegetable; 7 Fruit; 16 ½ Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.