Partridge and Langoustines with Rice

by Sue Lawrence

Season the Partridge Breasts and sear briefly in a frying pan with a little hot butter
SERVINGS    
 
4
PREPARATION TIME
5 MINS
COOKING TIME
1 HOUR

Ingredients

4 Partridge Breasts
A little Butter
4 rashers Unsmoked Back Bacon
4 tbsp Olive Oil (plus extra for cooking)
1 large Red Onion
4 Garlic cloves (crushed)
4 canned wood-roasted Peppers
3 Celery sticks (chopped)
6 Fennel seeds
A large pinch of ground Allspice
360g short grain Spanish rice
1litre Chicken Stock
A pinch of Saffron threads
12 Langoustine Tails
4 sprigs Flat-Leaf Parsley (roughly chopped)
Salt and pepper

Partridge and Langoustines with Rice

Instructions

Season the Partridge Breasts and sear briefly in a frying pan with a little hot butter. Cook for a few minutes on each side so that they are pink in the centre.

Clean the pan and heat the olive oil, add the onion, garlic, peppers and celery and cook until soft. Add the fennel seeds, allspice and rice and cover with the stock and a few threads of saffron. Bring to the boil, then cover the pan and cook over a very low heat for 30 to 40 minutes, until the rice has absorbed most of the liquid (add more stock or water if required). Take care not to overcook the rice it should be al dente, season to taste.

If the langoustines are raw, place them on top of the rice, cover and cook for another 4 minutes. If they are cooked, place on top and warm through.

Serve the rice on a plate with the partridges on top and a scattering of fresh parsley.

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