Saturday 8th August 2020
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Serves
Preparation time: 30 minutes
Cooking Time: 40 minutes

Ingredients
Tandoori marinade:
300ml Greek yogurt
Large piece of grated ginger
4 garlic cloves, grated
¾ tsp garam masala
¾ tsp cumin
½ tsp chilli powder
¼ tsp turmeric

Samosas:
4 sheets of filo pastry
8 partridge legs (Confit/braised and meat pulled)
1 onion, finely diced
1 carrot, finely diced
3 celery sticks, finely diced
1 red chilli, finely diced
1 tsp cumin
1 tsp garam masala

Badger bean curry:
1 onion, diced
1 tbsp black onion seeds
½ tsp cumin
1 tsp garam masala
1 tsp curry powder
3 tsp tomato puree
1 tin of coconut milk
1 pack of badger beans

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Recipe by Jordan Cordy, Doddington Hall Restaurant

METHOD
For the marinade - combine all ingredients together and marinate partridge breasts overnight. Cook breasts on a hot griddle pan – a few minutes each side.

To make the samosas, sweat off veg with the spices and then leave to cool. Then mix with cooked and cooled partridge leg meat. Double up filo sheets with butter and cut into four lengths. Spoon meat mixture in the bottom corner and fold diagonally to achieve a triangle samosa shape, sealing edges with butter. Shallow fry until golden – approximately two minutes.

For the curry, sweat off onion with spices and onion seeds, add badger beans (prepared to packet instructions). Add tomato puree and coconut milk and cook low for 20 minutes. Serve all together on a plate with madras oil and red amaranth cress.

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