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Recipe provided by Field to Fork Food.
Serves 4
You will need
10 Partridge Breasts, halved
500g cornflakes, crushed
3/4 cup bbq sauce
1/4 cup honey
1/4 hoisin sauce
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp chilli flakes
3 spring onions sliced
Rice
2 eggs, beaten
Flour
Sesame seeds
Method
Preheat oven to 180c
Cut the Partridge breasts in half then coat them in flour, followed by egg and finally dip them in the crushed cornflakes. Pop them in the oven and cook for 15 minutes.
Grab a pan of water and bring it to the boil, add your rice and cook as per guidelines. Remove from heat once cooked.
In a small sauce pan, add the honey, bbq, chilli, hoisin, onion and garlic powder. Bring to a gentle simmer for 5 minutes stirring occasionally.
Remove the crispy breasts from the oven and coat with the sauce, mixing in the spring onions.
Serve hot and garnish with sesame seeds.
Serves 4
You will need
10 Partridge Breasts, halved
500g cornflakes, crushed
3/4 cup bbq sauce
1/4 cup honey
1/4 hoisin sauce
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp chilli flakes
3 spring onions sliced
Rice
2 eggs, beaten
Flour
Sesame seeds
Method
Preheat oven to 180c
Cut the Partridge breasts in half then coat them in flour, followed by egg and finally dip them in the crushed cornflakes. Pop them in the oven and cook for 15 minutes.
Grab a pan of water and bring it to the boil, add your rice and cook as per guidelines. Remove from heat once cooked.
In a small sauce pan, add the honey, bbq, chilli, hoisin, onion and garlic powder. Bring to a gentle simmer for 5 minutes stirring occasionally.
Remove the crispy breasts from the oven and coat with the sauce, mixing in the spring onions.
Serve hot and garnish with sesame seeds.
