Spatchcocked Partridge with Wild Garlic and Tenderstem Broccoli Orzotto
Serves
4
Prep Time
7 hours
Cook Time
40 mins
Serves
4
Prep Time
7 hours
Cook Time
40 mins
Get ready for a serious flavour hit. This spatchcocked partridge is marinated in punchy wild garlic, giving it a bold, herby kick before being perfectly roasted for that crispy, golden skin. It’s served on a bed of creamy orzotto—like risotto but made with orzo pasta—for a rich, indulgent base that soaks up all the juices. Earthy, aromatic, and seriously satisfying, this dish brings a touch of the wild to your plate, perfect for foodies looking to level up their dining game.
Ingredients
| For the Marinade | |
| 4 | Oven ready partridge, spatchcocked |
| 2 | Large handfuls of wild garlic |
| 2 tbsp | Olive oil |
| Freshly ground | Salt and pepper |
| For the Orzotto | |
| 1 tbsp | Olive oil |
| Large knob | Butter |
| 1 | Onion, finely chopped |
| 400 ml | Dry white wine |
| 400ml | Vegetable or chcken stock |
| Tenderstem broccoli | |
| 70g | parmesan, grated |
| 1 | Lemon, juiced |
| To taste | Salt and pepper |
Equipment
| Large flat bottomed pan with a tightly fitting lid |
| Cuisinart/blender |
| Strong kitchen scissors/shears |
partridge by lying them breast down on a chopping board and cutting either side of the backbone with a pair of strong kitchen scissors. Remove the backbone, flip the bird over and flatten the bird by pressing down and breaking the breastbone.
garlic, olive oil, salt and pepper in the whizzer and put into a large, zip-lock freezer-bag. Place your spatchcocked birds in too, press the air out and seal the bag, then massage the mixture into the birds and pop in the fridge to marinate for 6 hours or so.
the fridge and hour before cooking so they come up to room temp.
oven to 180C.
flat bottomed pan with half of your oil and a large knob of butter. Remove partridge from the marinade (reserving for later) and fry one at a time for 4 minutes on each side until golden and pink in the middle and set aside.
pan, cook your onion until translucent and soft, then stir in your Orzo, and fry for a couple of minutes before adding your white wine and stock and marinade and give it a good stir.
partridge into the pan, put on a tight fitting lid and place into the oven for 12 minutes.
preboil your tenderstem 2 minutes with a good squeeze of lemon juice to keep it green.
from the oven, remove the partridge to rest and stir the Orzo and add a little more stock if dry, add in your parmesan and lemon juice and stir well. Pile your tenderstem on top, put the lid on and finish it in the oven for a further 5 mins or until the tenderstem is cooked and orzo is creamy.
pile the Orzotto and tenderstem onto a plate, place a partridge on top and finish with a little more parmesan.
Protein (100g) |
26 |
Calories (100g) |
112 |
Fat (100g) |
1 |
Cholesterol (100g) |
85 |
Selenium (100g) |
0.43 |