"Andalusian" Partridge Recipe - Cooking Index
"Andalusian" Partridge Recipe - Cooking Index
| 1 cup | Red onion (large) | |
| 2 x | Partridge | |
| 2 | Bay leaves | |
| 1/4 cup | Good sherry vinegar | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 3/4 cup | Fine sherry | |
| 1 cup | Rich partridge or chicken stock | |
| 3 cups | Garlic cloves (large) | |
| 3 | Bay leaves | |
| 1/3 cup | Olive oil | |
| 6 | Whole cloves | |
| 1/4 cup | Golden raisins | |
| 12 x | Peppercorns |
Slice onion thinly and loosely fill cavity of the birds along with a bay leaf. Rub the vinegar over the birds. Season generously with salt and pepper. Place the birds, remaining vinegar, any remaining onions and rest of ingredients in an earthenware dish, cover and place in a preheated 325 degree oven for 1 1/2 to 2 hours or until birds are very tender. Allow birds to cool in the cooking liquid. Remove, cut into serving pieces and serve with olives, figs and a rich salty cheese such as feta.
This recipe yields 2 to 4 servings.
Source:
THE JOHN ASH SHOW with John Ash - From the TV FOOD NETWORK - (Show # JA-9761 broadcast 03-15-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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