Hookery Cookery Home > Christmas Recipes > Roast Partridge on a bed of Liver Pate Serves 4
Description/Notes:
Crisp and succulent partridge served on a bed of liver pate and garnished with watercress and fried breadcrumbs. Delicious!
Ingredients:
for the roast partridge
for the fried crumbs
Cooking Instructions:
- Pre-heat oven to 450F, Gas Mark 8, 230C
- Season the partridges with salt and pepper
- Put a knob of butter inside the birds and put 2 slices of bacon on their breast
- Stand on a trivet in a roasting tin, baste with melted butter, and cook in the pre-heated oven for 10 minutes, basting again after 5 minutes
- Reduce the heat to 400F, Gas Mark 6, 200C and cook again for 10 minutes, basting twice
- Remove the bacon from the breasts, baste with hot butter, sprinkle with flour, baste again and cook for a further 4-5 minutes to make the breasts crispy
- Increase the oven to 450F, Gas Mark 8, 230C and cook till birds are browned
- For the fried crumbs, melt the butter in a frying pan, stir in the crumbs and keep turning until they are brown and crisp
- Spread the toast with liver pate, arrange the birds on top and garnish with fried crumbs and watercress