Partridge Satay Salad
If no partridge in the house this recipe would also work well with pheasant.
Serves
2
Prep Time
15 mins
Cook Time
5 - 10 mins
If no partridge in the house this recipe would also work well with pheasant.
Serves
2
Prep Time
15 mins
Cook Time
5 - 10 mins
Ingredients
| For the Recipe | |
| 1 x tbsp | Tamari |
| 1 x tsp | Medium Curry Powder |
| ¼ x tsp | Ground Cumin |
| 1 x | Garlic Clove, Finely Grated |
| 1 x tsp | Clear Honey |
| 4 x | Skinless Partridge Breast Fillets |
| 1 x tbsp | Crunchy Peanut Butter (choose a sugar-free version with no palm oil, if possible) |
| 1 x tbsp | Sweet Chilli Sauce |
| 1 x tbsp | Lime Juice |
| 1 x tsp | Sunflower Oil, for wiping the pan |
| 2 | Little Gem Lettuces Hearts, Cut into Wedges |
| ¼ | Cucumber, Halved and Sliced |
| 1 | Shallot, Halved and Thinly Sliced |
| 1 | Generous Handful Coriander, Chopped |
| ½ | Seeds from ½ Pomegranate |
the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well.
Slice the partridge breasts in half horizontally to make 8 mini fillets in total, then add to the marinade and mix well to coat.
Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the partridge.
Mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce.
Wipe a large non-stick frying pan with a little oil, add the partridge and cook, covered with a lid, for 4-5 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist.
Set aside, covered, to rest for a few mins.
Toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, then place evenly on two plates.
Spoon over a little sauce.
Slice the partridge, pile on top of the salad and spoon over the remaining sauce. Eat while the partridge is still warm.
Protein (100g) |
26 |
Calories (100g) |
112 |
Fat (100g) |
1 |
Cholesterol (100g) |
85 |
Selenium (100g) |
0.43 |