partridge1This is for a delicious and highly recommended partridge recipe that uses our chorizo and new season apples.

The partridge season in well under way and partridge is the perfect introduction to the game season. They are easy to cook, plump and delicious to eat, and are extremely versatile. The traditional English recipe is to roast them whole with bread sauce and covered with some streaky bacon for 12-15 minutes.  However, it’s worth trying some alternative recipes.

Partridge are hugely popular in Spain, so this is a nod in that direction, while using new season bramley apples (picked on the Stansted Estate no less) alongside some Brindisa chorizo sausage. The partridge are from the neighbouring estate of Watergate.

Serves 4
■ 4 partridges, jointed (just ask at the butchery counter)
■ 200g (31⁄2oz) chorizo, diced and fried (or buy 100g of pre-cooked)
■ Rapeseed oil
■ 2 red onions, thinly sliced
■ 2 tsp tomato paste
■ Bouquet garni
■ 300ml (11fl oz) good-quality Sussex cider
■ 700ml (11⁄2 pints) chicken stock
■ 2 Granny Smith apples, peeled, cored and diced
■ Lemon juice
■ ButterTake the breasts and legs off the partridge (or get the butchery team to do it) and then fry the diced chorizo sausage until slightly crispy, remove and then brown the partridge in the same pan before setting aside.

Dice the apple and add the lemon juice to stop browing.
Sweat the onions in the same pan then increase the heat and add the chorizo.  Cook for one minute before adding the tomato paste and bouquet garni and stir. Then add the cider and deglaze, reducing the mixture by half. Then add the stock and bring to a simmer.
Place the partridge pieces skin side up in the mixture, cover and simmer for 15 minutes until just cooked, then rest for 10 minutes and further reduce the sauce.  Meanwhile heat the butter in a hot pan until it foams and add the apple until it caramelizes. Add the apple to the sauce and season, and then plate the partridge and pour over the sauce.

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