Italian style partridge with aubergine, basil and pine nuts uses Mediterranean flavours in the stuffing to enhance the taste of the bird. Definitely worth attenpting this season.
Partridge stuffed with aubergine, basil and pine nuts adds an Italian spin to this stuffed game dish. Besides stuffing your partridge, there are many other great ways to cook it, take a look at our 10 best partridge recipes.
Luckily, in September there is no shortage of aubergines, or partridge, so partridge stuffed with aubergine is the perfect combination of ingredients. A serving of smashed chickpeas and garlic on the side will fuel these mediterranean flavours. For more mediterranean game recipes try our Italian pheasant recipe.
PARTRIDGE STUFFED WITH AUBERGINE, BASIL AND PINE NUTS
■ 1 aubergine, cut into 1cm (1⁄2in) cubes
■ 1 red onion, peeled, finely diced
■ 4 peeled garlic cloves, finely chopped
■ 4 celery sticks, finely chopped
■ 2 dsp olive oil
■ 1 x 400g (14oz) tin chopped tomatoes
■ 1 tbsp golden sultanas
■ 1 tbsp capers
■ 2 tbsp toasted pine nuts
■ 1 tbsp chopped basil
■ 4 partridges, ready for rolling and stuffing
Smashed chickpeas with garlic
■ 2 cloves garlic, peeled and finely chopped
■ 2 dsp olive oil
■ 1 tsp rosemary, finely chopped
■ 1 x 400g (14oz) tin cooked chickpeas, drained and rinsed
■ 150ml (5fl oz) water
Before beginning your partridge stuffed with aubergine, basil and pine nuts extravaganza, blanch the aubergine in a pan of salted boiling water for a couple of minutes until just soft. Drain properly and in another pan gently fry the onion, garlic and celery in the olive oil till softened and starting to take colour. Add the tinned tomatoes and aubergine then season with salt and pepper.
Cook for 10 minutes or until the tomatoes have created a thick sauce. Take off the heat and add the sultanas, capers, pine nuts and basil. Check the seasoning then leave to cool. Stuff and cook as described on the previous page. Serve with smashed chickpeas and a green salad.
To make the chickpeas and garlic, fry the garlic in the olive oil until just turning golden, add the rosemary, chickpeas and water and season with salt and pepper. Let most of the water evaporate then lightly crush with a potato masher. Serve warm.