Add some more French flair by stir-frying some chopped kale or broccoli together with olive oil and garlic.
By Mark Hinge
Thursday, 20 December 2007
Mark Hinge dances the Can-Can with some hot French partridges; Oooh la-la!
Two hundred miles south of the raunchy Parisian Moulin Rouge is the city of Dijon.
A Frenchman called Jean Maigeon invented the smooth-tasting Dijon mustard more than 130 years ago, by mixing unripe grape juice with mustard seeds.
The connection with the highstepping, stocking-topped Moulin Rouge is that the girls used to mix Dijon with honey and herbs
and add it to a drink, or food, to keep out the cold; if you add this to your partridge, your game will soon be dancing the Can-Can.
• garlic • partridge • runny honey • Dijon mustard • bacon • dried herbes de Provence • olive oil • salt and pepper
1. Heat your oven to 200°C.
Take the garlic clove and, leaving it in the skin, crush it slightly with the palm of your hand.
Place it inside the partridge and place the bird on to a preoiled roasting dish.
2. Mix the runny honey and Dijon mustard together to form a thick paste and cover the bird with the mixture.
Scatter the herbs over the bird and lay the bacon on top.
Place in the oven for 25 minutes (very pink) or 35 minutes (well done).
3. Five minutes before the partridge are done, remove the bacon to a plate, season well with salt and pepper, place a little more of the mustard mixture on the bird and let it brown-up.
Let the bird rest for five minutes.
Herbes de Provence is a 1970s name for a mixture of dried marjoram, basil, rosemary, bay and thyme; but use what you have available.
The roasting dish may well smoke; that’s just the honey cooking.
Add some more French flair by stir-frying some chopped kale or broccoli together with olive oil and garlic. Serve with game chips.
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