MR TEA POT 1,287 Posted November 29, 2016 Report Share Posted November 29, 2016 A mate gave me 14 partridge....what way of cooking do folks do?....I've roasted with bacon on,just fancied some thing different. Quote Link to post Share on other sites
Mister Gain 1,759 Posted November 29, 2016 Report Share Posted November 29, 2016 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=9RPZiKOrc9I https://www.youtube.com/watch?v=Cu-gea_WeVw https://www.youtube.com/watch?v=oKpwX1kqTsU 1 Quote Link to post Share on other sites
Nik_B 3,790 Posted November 29, 2016 Report Share Posted November 29, 2016 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=9RPZiKOrc9I https://www.youtube.com/watch?v=Cu-gea_WeVw https://www.youtube.com/watch?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.deliaonline.com/recipes/international/european/british/old-fashioned-raised-game-pie Quote Link to post Share on other sites
Mister Gain 1,759 Posted November 29, 2016 Report Share Posted November 29, 2016 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. 1 Quote Link to post Share on other sites
Nik_B 3,790 Posted November 29, 2016 Report Share Posted November 29, 2016 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 Quote Link to post Share on other sites
Mister Gain 1,759 Posted November 29, 2016 Report Share Posted November 29, 2016 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 ) 1 Quote Link to post Share on other sites
Accip74 7,112 Posted November 29, 2016 Report Share Posted November 29, 2016 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 5 Quote Link to post Share on other sites
MR TEA POT 1,287 Posted November 29, 2016 Author Report Share Posted November 29, 2016 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. Going to try first one looks nice thanks Quote Link to post Share on other sites
MR TEA POT 1,287 Posted November 29, 2016 Author Report Share Posted November 29, 2016 Thanks for reply folks I've got enough partridge to do all the recipes mentioned lol ? Quote Link to post Share on other sites
Nik_B 3,790 Posted November 29, 2016 Report Share Posted November 29, 2016 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 ) cookedsausages.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 Quote Link to post Share on other sites
MR TEA POT 1,287 Posted November 29, 2016 Author Report Share Posted November 29, 2016 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. Well cooked the first video recipe....and I can honestly say it was fantastic,highly recommended....right on to the next one lol Quote Link to post Share on other sites
TOMO 24,843 Posted November 29, 2016 Report Share Posted November 29, 2016 you can get harrisa paste in asda 1 Quote Link to post Share on other sites
Mister Gain 1,759 Posted November 30, 2016 Report Share Posted November 30, 2016 you can get harrisa paste in asda Apparently you can. https://groceries.asda.com/product/cooking-pastes/asda-chosen-by-you-harissa-paste/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. Quote Link to post Share on other sites
Squeamish5 309 Posted November 30, 2016 Report Share Posted November 30, 2016 you can get harrisa paste in asda Apparently you can. https://groceries.asda.com/product/cooking-pastes/asda-chosen-by-you-harissa-paste/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. 1 Quote Link to post Share on other sites
ginger beard 4,652 Posted December 2, 2016 Report Share Posted December 2, 2016 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. Quote Link to post Share on other sites
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