Recipe of the week: harissa-marinated and grilled partridge breast with orange couscous and pitta bread
This is another great dish that I often do at home during the early part of the partridge season or using frozen birds from the previous season. The barbecue gives great flavours to the harissa as it cooks around the partridge without detracting from the game itself.
Serves four as a starter 60g harissa paste
3tbs yogurt
2tsp coriander, chopped
Juice of half a lemon
6 partridge breasts, skin off, cut in half
For the couscous
200g couscous
100ml orange juice
1tsp sugar
150ml olive oil
60g sultanas
40g dried apricots, cut into four
20g pistachio nuts
To serve
Four pitta breads
Mix the harissa paste with two tablespoons of the yogurt, one teaspoon of the chopped coriander and the lemon juice.
Drop the halved partridge breasts into the mix and marinate for at least two hours or overnight.
Place the couscous in a bowl and cover with one and a half times the volume of hot water. Cover and leave to stand for 10 minutes.
Place the orange juice in a bowl with the sugar and whisk in the olive oil to make an orange dressing. Taste the dressing and if sharp, add a little more sugar. Drop the sultanas and apricots into the dressing. Once the couscous is ready, add the orange dressing with the sultanas, apricots and nuts, and mix.
Place the breasts onto skewers, three pieces on each. Season and cook on the barbecue for three minutes each side. Once cooked, place on some warm pitta bread with a teaspoon of yogurt, garnish with the remaining coriander and serve with a bowl of couscous.
Taken from Feathers: The Game Larder by José Souto and Steve Lee. Read the review here.
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