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By Mike Robinson of The Field
Wednesday, 11 November 2009
Roast partridges with harissa
Harissa-roasted partridges
Serves 4
Lay the partridges on their front and, using game shears, cut
the backbones clean. Squish them as flat as possible.
Make the harissa - ideally three or four days ahead.
Throw the destalked, chopped chillies, the garlic, the olive oil and the zest of the lemons into a food processor and whizz up until everything is coarsely chopped. Scoop into a bowl and mix the sea salt through.
Add a squeeze of lemon juice and you are ready.
Rub harissa over the spatchcocked partridges and place them skin-side up on a roasting tray. Roast in a really hot oven, 230°C/450°F/Gas Mark 8 for 15 to 20 minutes, then rest for 10.
Chop into quarters and serve on a pile of couscous simply cooked with raisins, saffron, lemon and olive oil.
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