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Recipe supplied by Field to Fork Food.
Ingredients.
500g Partridge breasts
6 tbsp mayonnaise
2-3 tbsp curry powder
2 tbsp mango chutney
1 tsp ground cinnamon
Sultanas (optional)
Method
Place the Partridge breasts in a saucepan, cover with water and bring to a rolling boil for a couple of minutes. Let the breasts poach and when ready, remove from heat and shred the meat with two forks.
Pop the meat in a bowl, add your mayonnaise, curry powder, mango chutney and cinnamon then give it big old mix with a spoon. At this point you can add sultanas, I left them out as I was cooking for others and not everyone likes fruit in a savoury dish.
Place in the fridge until you want to eat it. I used vol au vents but it makes for the best sandwich or grilled toastie with some melted cheese.
Ingredients.
500g Partridge breasts
6 tbsp mayonnaise
2-3 tbsp curry powder
2 tbsp mango chutney
1 tsp ground cinnamon
Sultanas (optional)
Method
Place the Partridge breasts in a saucepan, cover with water and bring to a rolling boil for a couple of minutes. Let the breasts poach and when ready, remove from heat and shred the meat with two forks.
Pop the meat in a bowl, add your mayonnaise, curry powder, mango chutney and cinnamon then give it big old mix with a spoon. At this point you can add sultanas, I left them out as I was cooking for others and not everyone likes fruit in a savoury dish.
Place in the fridge until you want to eat it. I used vol au vents but it makes for the best sandwich or grilled toastie with some melted cheese.
