Roasted partridge, spiced barley, pickled golden raisin purée

INGREDIENTS:

4 whole partridge

Golden raisin purée
200ml vinegar
200g caster sugar
Pinch toasted coriander seeds
1 star anise
200g golden raisins
400ml chicken stock

Pearl barley risotto
200g pre-soaked pearl barley
400ml chicken stock
4tsp tandoori paste

Tandoori paste
4tsp fenugreek seeds
4tsp cumin seeds
4tsp smoked paprika
4tsp coriander seeds
4tsp garam masala
4tsp curry powder
4 dried chillis
4 cinnamon sticks
Juice of 4 limes
12tbs natural yoghurt
Handful fresh coriander

Garnish
Micro coriander
2 onions, sliced into rings & fried until crisp

 Remove the legs from the partridge (or ask your butcher to do this for you). Truss the birds, char the flesh with a blowtorch, then steam at 65˚C for 20 minutes. Keep chilled before service. 

For the raisin purée, make a pickling liquor by boiling together the vinegar, sugar, stock, star anise, and coriander until the sugar is dissolved. Soak the raisins in the pickle for at least two hours, then blend to a purée and pass through a fine sieve. 

Toast all the dry spices for the tandoori paste in a pan until the aroma is released, then blend with the lime juice, yoghurt and fresh coriander and pass through a fine sieve. This will make more than needed and can be kept refrigerated for two days. 

Cook the pearl barley in the stock until tender, adding the stock gradually as you may not need it all. Finish with the tandoori paste and a knob of butter. 

When ready for service, roast the partridge in a pan of foaming butter then roast in the oven at 180˚C for 3-4 minutes to warm through. Leave in a warm place to rest for at least 8-10 minutes then carve. 

To assemble place the pearl barley risotto into a bowl with the partridge on top. Dot the pickled golden raisin purée all over and garnish with micro coriander and crisped onions. 

 Head Chef: André Garrett

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