Tandoori Estate Partridge leg Samosa with Badger Bean Curry
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.