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#1 MR TEA POT

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Posted 29 November 2016 - 10:47 am

A mate gave me 14 partridge....what way of cooking do folks do?....I've roasted with bacon on,just fancied some thing different.

#2 Mister Gain

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Posted 29 November 2016 - 11:52 am

A mate gave me 14 partridge....what way of cooking do folks do?....I've roasted with bacon on,just fancied some thing different.

 

If you are into any kind of meat/game or fowl preparation or cooking you could do worse than add Scott Rea's video page to your favourites.

 

That said, here are a couple of his recipes for partridge.

 

https://www.youtube....h?v=9RPZiKOrc9I

 

https://www.youtube....h?v=Cu-gea_WeVw

 

https://www.youtube....h?v=oKpwX1kqTsU


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#3 Nik_B

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Posted 29 November 2016 - 12:12 pm

 

A mate gave me 14 partridge....what way of cooking do folks do?....I've roasted with bacon on,just fancied some thing different.

 

If you are into any kind of meat/game or fowl preparation or cooking you could do worse than add Scott Rea's video page to your favourites.

 

That said, here are a couple of his recipes for partridge.

 

https://www.youtube....h?v=9RPZiKOrc9I

 

https://www.youtube....h?v=Cu-gea_WeVw

 

https://www.youtube....h?v=oKpwX1kqTsU

 

 

Nice find

 

I used mine for a game pie since they're less gamey and toned down the venison and pheseant, I also added chicken for the same reason.

 

It was an old Delia Smith recipe that I modified for my taste, I like gamey meat but the recipe was a bit too heavy

 

Might have been this one but we never add cinnamon or ginger yuk! 

 

http://www.deliaonli...raised-game-pie



#4 Mister Gain

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Posted 29 November 2016 - 12:30 pm

Cinnamon is OK in some savoury dishes provided you don't overdo it. I use it when I cook some Morrocan tagine dishes, and 1/2 a teaspoon always compliments a beef or rabbit stefado (Greek). Goes very nice with powdered cloves in apple pies etc.


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#5 Nik_B

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Posted 29 November 2016 - 12:37 pm

Cinnamon is OK in some savoury dishes provided you don't overdo it. I use it when I cook some Morrocan tagine dishes, and 1/2 a teaspoon always compliments a beef or rabbit stefado (Greek). Goes very nice with powdered cloves in apple pies etc.

 

I might test it in something small. I'd like to do some small game pies this time round rather than a massive one so that would be the ideal opportunity.

 

Sounds like you cook some interesting stuff :) I worked in North Africa for 6 or 7 years and quite like cous cous although I couldn't stomach lamb for years after being on the rigs out there lol



#6 Mister Gain

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Posted 29 November 2016 - 12:52 pm

 

Cinnamon is OK in some savoury dishes provided you don't overdo it. I use it when I cook some Morrocan tagine dishes, and 1/2 a teaspoon always compliments a beef or rabbit stefado (Greek). Goes very nice with powdered cloves in apple pies etc.

 

I might test it in something small. I'd like to do some small game pies this time round rather than a massive one so that would be the ideal opportunity.

 

Sounds like you cook some interesting stuff :) I worked in North Africa for 6 or 7 years and quite like cous cous although I couldn't stomach lamb for years after being on the rigs out there lol

 

 

Always got a tube of harissa paste in the cupboard along with some ras el hanout

 

I like cous cous with the tagine, but I also make a tasty mixed veg one as a separate salad dish sometimes. You can see part of it in the pressed wooden bowl in this pic, (we had a homemade sausage night a few years back :laugh: )

 

Attached File  cookedsausages.jpg   154.91KB   0 downloads


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#7 Accip74

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Posted 29 November 2016 - 01:22 pm

A mate gave me 14 partridge....what way of cooking do folks do?....I've roasted with bacon on,just fancied some thing different.


The breast on their own comes out well 2 mins aside in the pan. I've come to the conclusion that cooking whole pheasant or partridge just ain't worth the effort..........but that's just me
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#8 MR TEA POT

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Posted 29 November 2016 - 01:45 pm


A mate gave me 14 partridge....what way of cooking do folks do?....I've roasted with bacon on,just fancied some thing different.

 
If you are into any kind of meat/game or fowl preparation or cooking you could do worse than add Scott Rea's video page to your favourites.
 
That said, here are a couple of his recipes for partridge.
 

 

 
https://www.youtube.com/watch?v=oKpwX1kqTsU

Going to try first one looks nice thanks

#9 MR TEA POT

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Posted 29 November 2016 - 01:46 pm

Thanks for reply folks I've got enough partridge to do all the recipes mentioned lol 👍

#10 Nik_B

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Posted 29 November 2016 - 06:18 pm

 

 

Cinnamon is OK in some savoury dishes provided you don't overdo it. I use it when I cook some Morrocan tagine dishes, and 1/2 a teaspoon always compliments a beef or rabbit stefado (Greek). Goes very nice with powdered cloves in apple pies etc.

 

I might test it in something small. I'd like to do some small game pies this time round rather than a massive one so that would be the ideal opportunity.

 

Sounds like you cook some interesting stuff :) I worked in North Africa for 6 or 7 years and quite like cous cous although I couldn't stomach lamb for years after being on the rigs out there lol

 

 

Always got a tube of harissa paste in the cupboard along with some ras el hanout

 

I like cous cous with the tagine, but I also make a tasty mixed veg one as a separate salad dish sometimes. You can see part of it in the pressed wooden bowl in this pic, (we had a homemade sausage night a few years back :laugh: )

 

attachicon.gifcookedsausages.jpg

 

 

Lovely! It's not easy to get Harissa. I once brought a big can of it home from Algeria....

 

It exploded in my bag while in flight ha ha!!! When I tried to hose it out it stained my patio red lol



#11 MR TEA POT

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Posted 29 November 2016 - 08:25 pm


A mate gave me 14 partridge....what way of cooking do folks do?....I've roasted with bacon on,just fancied some thing different.

 
If you are into any kind of meat/game or fowl preparation or cooking you could do worse than add Scott Rea's video page to your favourites.
 
That said, here are a couple of his recipes for partridge.
 

 

 
https://www.youtube.com/watch?v=oKpwX1kqTsU

Well cooked the first video recipe....and I can honestly say it was fantastic,highly recommended....right on to the next one lol

#12 TOMO

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Posted 29 November 2016 - 08:28 pm

you can get harrisa paste in asda


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#13 Mister Gain

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Posted 30 November 2016 - 03:54 am

you can get harrisa paste in asda

 

Apparently you can. https://groceries.as...te/910000560055 Don't know what it's like though.

 

I get mine from a corner shop up near the high street. I normally buy 3-4 tubes of the stuff at a time.



#14 Squeamish5

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Posted 30 November 2016 - 11:16 pm


you can get harrisa paste in asda

 
Apparently you can. https://groceries.as...te/910000560055 Don't know what it's like though.
 
I get mine from a corner shop up near the high street. I normally buy 3-4 tubes of the stuff at a time.

Belazu Rose harissa. I get in sainsbs. Stir tsp into tblsp mayonnaise, delicious with salmon or everything. Don't buy sainsbs own; it's revolting and tastes like ghastly jar baby food.
The partridge recipes look amazing. Thanks, all, for inspiration.
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#15 ginger beard

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Posted 02 December 2016 - 10:08 pm

lucky you mate,we never seem to get partridge around here.i get offered enough pheasant to feed an army but never see partridge except some butchers shop.






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