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Methi Malai Partridge

Methi Malai Partridge

curtispittsmail

METHI MALAI PARTRIDGE

 

INGREDIENTS

  • 2 partridge breasts
  • 2tbsp of cream cheese
  • 1tbsp of ginger, peeled and chopped
  • 3tbsp of double cream
  • 1 lime, juiced
  • 1 lime zest
  • 1 green chilli, chopped
  • 3tbsp of plain yoghurt
  • ½ tbsp of ginger paste
  • ½ tbsp of garlic paste
  • ½ tsp cardamom seeds, ground
  • ½ tsp garam masala
  • 1 tbsp dried fenugreek leaves

 

METHOD

  1. Clean and cut the partridge breast, trimming off any excess. Wash and leave to drain.
  2. Coat the partridge breast in the lime juice, ginger and garlic paste and salt. Mix well and leave to marinate in the fridge for as long as you wish – the longer you leave it the more intense the flavour will be.
  3. Add the yoghurt, cream cheese, double cream, dried fenugreek leaves, ginger, green chillies, cardamom powder and garam masala to a bowl and mix well until combined.
  4. Add the marinated partridge breast, mix again and leave in the fridge for approximately 1 hour before grilling.
  5. To cook, thread the partridge onto skewers and grill in a medium-hot tandoor, over a barbecue, or in a griddle for approximately 1 minute. Turnover and grill for a further 1 minute.

 

ALPINE GIN FOAM

 

INGREDIENTS

  • 50ml Alpine gin
  • 2 gelatine sheets (softened in cold water)
  •  1tsp hot water

 

METHOD

  1. Dilute gelatine into hot water.
  2. Mix it to Alpine gin after reaching room temperature.
  3. Keep the mixture in fridge for couple of hours.
  4. Remove it from the fridge after it becomes a gel consistency.
  5. Blend the mixture with a hand blender, until it has some froth on top.
  6. With a help of a slotted spoon take out the froth to garnish the plate.

 

REDCURRANT & GRAPE CHUTNEY

 

INGREDIENTS

  •   1 cup seedless black grapes, halved
  •   ½ cup redcurrants
  •   1tsp cumin seedd
  •   1 pinch rock salt
  •   2tsp sugar
  •    1tsp vegetable oil

 

METHOD

  1. Heat oil in a pan add vegetable oil.
  2. Add cumin seed after oil is heated up.
  3. Wait until the cumin crackle in oil and add grapes.
  4. Cook the grapes with rock salt until its softened, then add the redcurrants and sugar.
  5. Blend this mixture and pass it thorough a strainer

 

NB: Draw a heart sign on the plate using the chutney in a sauce bottle, then filled the heart with the gin foam. Straining the chutney is very important to get rid of grape and redcurrant skin and cumin seeds, otherwise they will be stuck on the sauce bottle nose.

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At Curtis Pitts Deer Services, our wild venison is a natural result of our conservation management to increase biodiversity and maintain the quality and structure of our deer populations. Our mission is always to produce the finest quality, traceable and sustainable wild venison and game that you can eat with complete confidence, knowing we stand behind every step in our process.

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