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

  • 4 young partridges
  • 8 rashers bacon
  • butter
  • flour
  • salt and pepper
  • 4 slices toast
  • liver pate
  • fried crumbs
  • liver pate
  • watercress

    for the fried crumbs

  • 4 oz. (125g) fresh white breadcrumbs
  • 1 oz. (25g) butter

    Cooking Instructions:
    1. Pre-heat oven to 450F, Gas Mark 8, 230C
    2. Season the partridges with salt and pepper
    3. Put a knob of butter inside the birds and put 2 slices of bacon on their breast
    4. 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
    5. Reduce the heat to 400F, Gas Mark 6, 200C and cook again for 10 minutes, basting twice
    6. 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
    7. Increase the oven to 450F, Gas Mark 8, 230C and cook till birds are browned
    8. For the fried crumbs, melt the butter in a frying pan, stir in the crumbs and keep turning until they are brown and crisp
    9. Spread the toast with liver pate, arrange the birds on top and garnish with fried crumbs and watercress



    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000