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Makes: 6
Prep: 20 mins Cook: 20 mins
Ingredients
2 oven ready partridge
8 large flour tortillas
0.5 tsp smoked paprika
0.5 tsp cayenne pepper
0.5 tsp Salt
2 spring onions
2 tomatoes
1 green pepper
1 yellow pepper
75 grams cheddar cheese
1 small bunch coriander
rapeseed oil
1 Mango for the salsa
1 red onion for the salsa
1 fresh red chilli for the salsa
0.5 red pepper for the salsa
1 small bunch coriander for the salsa
1 lime for the salsa
Instructions
Remove all the meat from the partridges with a sharp knife, then dice and place in a bowl. Season with cayenne pepper, smoked paprika, salt and 1 tbsp of rapeseed oil and mix all the ingredients well.
The mango salsa can be made in advance. Dice the mango, red onion an the red pepper. Chop the chilli and the coriander into small pieces. Squeeze the juice out of the lime, then mix all the ingredients together in a large bowl and serve.
Blanch the tomatoes and peel off the skin. Deseed and dice the tomatoes and the peppers. Slice the spring onion. Heat 1tbsp of rapeseed oil in a frying pan until hot, then add the meat and fry for 1 minute before adding the spring onion and the peppers and frying for a further 2 minutes. Take the pan off the heat and stir in the tomatoes.
Heat up a dry frying pan. Brush one side of a tortilla with oil and fry briefly. Top with the partridge and vegetable mix, add the cheese and chopped coriander and cover with another tortilla. Once the tortilla turns golden brown turn over and cook until the inside is hot and the cheese has melted.
Repeat the steps with the remaining tortillas. Serve with the mango salsa.
Prep: 20 mins Cook: 20 mins
Ingredients
2 oven ready partridge
8 large flour tortillas
0.5 tsp smoked paprika
0.5 tsp cayenne pepper
0.5 tsp Salt
2 spring onions
2 tomatoes
1 green pepper
1 yellow pepper
75 grams cheddar cheese
1 small bunch coriander
rapeseed oil
1 Mango for the salsa
1 red onion for the salsa
1 fresh red chilli for the salsa
0.5 red pepper for the salsa
1 small bunch coriander for the salsa
1 lime for the salsa
Instructions
Remove all the meat from the partridges with a sharp knife, then dice and place in a bowl. Season with cayenne pepper, smoked paprika, salt and 1 tbsp of rapeseed oil and mix all the ingredients well.
The mango salsa can be made in advance. Dice the mango, red onion an the red pepper. Chop the chilli and the coriander into small pieces. Squeeze the juice out of the lime, then mix all the ingredients together in a large bowl and serve.
Blanch the tomatoes and peel off the skin. Deseed and dice the tomatoes and the peppers. Slice the spring onion. Heat 1tbsp of rapeseed oil in a frying pan until hot, then add the meat and fry for 1 minute before adding the spring onion and the peppers and frying for a further 2 minutes. Take the pan off the heat and stir in the tomatoes.
Heat up a dry frying pan. Brush one side of a tortilla with oil and fry briefly. Top with the partridge and vegetable mix, add the cheese and chopped coriander and cover with another tortilla. Once the tortilla turns golden brown turn over and cook until the inside is hot and the cheese has melted.
Repeat the steps with the remaining tortillas. Serve with the mango salsa.
