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Member recipe

Partridge with Puy Lentil Dhal

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Servings

Serves 2

A special dish mixing British and Indian flavours

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Ingredients

  • For the roasted partridge:
  • 2 partridge
  • 1 clove garlic, crushed
  • 2 tbsp olive oil
  • The juice and zest of 1 unwaxed lemon
  • 1 tsp ground cumin
  • 1 tsp curry powder (I would recommend hot curry powder but any strength may be used)
  • 1 tsp ground tumeric powder
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • salt and pepper
  • For the dhal:
  • 75g puy lentils
  • 500ml vegetable stock
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 1 red chilli, deseeded and finely chopped
  • 1 2cm cube fresh root ginger, finely chopped
  • 1 tsp ground cumin
  • 1 tsp mustard powder
  • 1 tsp garam masala
  • 1 tbsp medium curry paste (tikka masala paste works well)
  • 1 can chopped tomatoes
  • 1/2 tbsp balsamic vinegar
  • 1 small bunch of fresh coriander, roughly chopped

Method

    1. Clean the patridges thoroughly and pat dry with kitchen paper, and place in an oven-proof dish
    2. Mix the oil, garlic, spice powders, lemon juice and salt and pepper in a bowl.
    3. Once mixed, rub evenly over both birds and pour any remaining mixture over the top. Leave to marinate for 4-6 hours in the fridge.
    4. Once marinated, roast the birds in a pre-heated oven at 200C/180C fan/Gas Mark 6 for 35-40 minutes until the juices run clear. Once cooked, rest for 10-15 minutes.
    5. Whilst the birds are roasting, make the puy lentil dhal.
    6. Begin by cooking the puy lentils in the vegetable stock on the hob for around 25 minutes until softened but al dente.
    7. Whilst the lentils are cooking, put the oil into a large frying pan and cook the onion on a low heat for 10 minutes, then add the garlic, chilli and ginger and cook for a further two minutes.
    8. Add the spice powders and cook for a minute or two, then add the curry paste, tomatoes, balsamic vinegar and half a can of water (about 200ml), bring the the boil then simmer on a low heat.
    9. When the lentils are cooked, drain and add to the frying pan with the curry mixture and simmer for a further 15 minutes, then scatter over the fresh coriander.
    10. Serve the patridge and dhal with a green salad, naan bread and mango chutney for an extra special, warming meal.

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