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Serves 2.
Ingredients
•2 Partridge Crowns ask your butcher to do this
•2 tblsp Dukkah
•3 tblsp Rapeseed oil
•100 grams Bulgar wheat
•1 carrot diced small
•1 celery diced small
•1 cinnamon stick
•1 star anise
•300 ml Chicken stock
•1 red pepper sliced in big chunks
•1 yellow pepper sliced in big chunks
•1 red onion split into 1/8th's
•1 courgette cut into ribbons lengthways
•2 flat breads
Instructions
1.Combine the partridge, dukkah and oil into a sandwich zip-lock bag and marinated over night.
2.Combine the bulgar wheat, carrot, celery, cinnamon stick, star anise and cover with the stock, bring to the boil and simmer until cooked, usually about14-15 mins.
3.Cook the partridge on a heated griddle pan and sear the birds on both sides for 4-5 minutes then into an oven at 180c for 8 minutes, allow to rest for 5 minutes before serving.
4.Place all the vegetables into a bowl, season with oil, salt and pepper. Using a griddle pan, get them nice and hot to ensure those trademark “bars” on the veg, once cooked place in a bowl and cover with cling film to keep warm.
5.To serve: Fold the chopped chargrilled vegetables into the bulgar wheat, pour over the resting juices from vegetables and season. Place a couple of flatbreads on the side and get stuck in!!!
Ingredients
•2 Partridge Crowns ask your butcher to do this
•2 tblsp Dukkah
•3 tblsp Rapeseed oil
•100 grams Bulgar wheat
•1 carrot diced small
•1 celery diced small
•1 cinnamon stick
•1 star anise
•300 ml Chicken stock
•1 red pepper sliced in big chunks
•1 yellow pepper sliced in big chunks
•1 red onion split into 1/8th's
•1 courgette cut into ribbons lengthways
•2 flat breads
Instructions
1.Combine the partridge, dukkah and oil into a sandwich zip-lock bag and marinated over night.
2.Combine the bulgar wheat, carrot, celery, cinnamon stick, star anise and cover with the stock, bring to the boil and simmer until cooked, usually about14-15 mins.
3.Cook the partridge on a heated griddle pan and sear the birds on both sides for 4-5 minutes then into an oven at 180c for 8 minutes, allow to rest for 5 minutes before serving.
4.Place all the vegetables into a bowl, season with oil, salt and pepper. Using a griddle pan, get them nice and hot to ensure those trademark “bars” on the veg, once cooked place in a bowl and cover with cling film to keep warm.
5.To serve: Fold the chopped chargrilled vegetables into the bulgar wheat, pour over the resting juices from vegetables and season. Place a couple of flatbreads on the side and get stuck in!!!
