Partridge kiev

Name: Partridge kiev
Total time: 35 min
Yield: 4
Ingredients: 1 clove of garlic; 75 g unsalted butter (at room temperature); ½ a bunch of fresh flat-leaf parsley; 4 x 60 g skinless partridge breasts; 50 g plain flour; 2 large free-range eggs; 2 handfuls of stale breadcrumbs; olive oil; 1 lemon

With herby garlic butter

“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. ”

Serves 4

Cooks In35 minutes plus chilling

DifficultyNot too tricky

Jamie Magazine Game St. George's Day Mains

Nutrition per serving

Calories 390 20%
Fat 20.7g 30%
Saturates 7.6g 38%
Sugars 1.4g 2%
Protein 29.2g 58%
Carbs 20.5g 8%

Of an adult's reference intake

Jamie Magazine

By Jamie Oliver

Tap For Method

Ingredients

1 clove of garlic
75 g unsalted butter , (at room temperature)
½ a bunch of fresh flat-leaf parsley
4 x 60 g skinless partridge breasts
50 g plain flour
2 large free-range eggs
2 handfuls of stale breadcrumbs
olive oil
1 lemon

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie Magazine

By Jamie Oliver

Tap For Ingredients

Method

Make a garlic butter by peeling and pounding the garlic with a good pinch of sea salt in a pestle and mortar until you have a paste.
Add the butter, then pick, finely chop and add the parsley leaves. 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 least 20 minutes to firm up.
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.
Preheat the oven to 200ºC/400ºF/gas 6.
Scatter the flour on a plate with a good pinch of salt and black 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.
Heat a lug of 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 to 10 minutes, or until dark golden and cooked through.
Serve straight away with lemon wedges and a crisp garden salad, if you like.