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main courses | serves 4
This might seem a bit fiddly, but it’s delicate, delicious and definitely worth it. Make the garlic butter in advance to save time – it’ll keep in the fridge for two weeks, or a couple of months in the freezer.
1. Make a garlic butter by pounding the garlic and a good pinch of salt with a pestle and mortar until you have a paste. Add the butter and parsley and continue pounding until well mixed. Spoon the butter onto a piece of greaseproof paper and tightly roll up into a log shape, twisting each end like a Christmas cracker to seal. Place it in the fridge and leave it to chill for at least20 minutes to firm up.
2. Lay the partridge breasts, smooth side down, on a chopping board, then make a small incision in the thick part of each fillet, making sure you don’t cut all the way through, to make a little pocket. Cut 4 knobs of garlic butter off the log (using about half of it) and stuff one in each pocket, then cover the incision with a flap of the fillet. Save the rest of the garlic butter for another day.
3. Preheat the oven to 200C/gas 6. Scatter the flour on a plate with a good pinch of salt and pepper, then whisk the eggs in a shallow bowl and place next to the flour. Put the breadcrumbs in a separate shallow bowl. Dip each partridge fillet in the flour (shaking off the excess), then in the egg (letting any extra run off), then coat in the breadcrumbs.
4. Heat a glug of olive oil in a large ovenproof pan over a medium–high heat. Fry the partridge kievs for a couple of minutes on each side, or until lightly golden. Transfer the pan to the oven and continue to cook the kievs for 8-10 minutes, or until dark golden and cooked through. Serve straight away with lemon wedges and a crisp garden salad
Recipe Jamie Oliver
Photo Matt Russell
from Issue 35
ingredients• 1 garlic clove
• 75g unsalted butter, softened
• A small bunch of flat–leaf parsley, leaves picked and finely chopped
• 4 x 60g skinless partridge breasts
• 50g flour
• 2 eggs, beaten
• 2 handfuls of stale breadcrumbs
• Olive oil
• 1 lemon, cut into wedges, to serve
• Garden salad, to serve