Ridley's Fish and Game Logo

Ridley's Fish & Game - Specialist retail and wholsesale suppliers
of top-quality fresh fish, smoked fish, seafoods, poultry, homemade fayre and wild local game to the trade and general public.

 
Home Page Ridley's Fish and Game Contact Ridley's Fish and Game From the Sea at Ridley's Fish and Game From the Land Homemade Fayre from Ridley's Fish and Game Order at Ridley's Fish and Game
 

Red grouse in flight
Red Grouse Cock in Flight - Grouse Season 12th August to December 10th. Order now.

Cock pheasant in the sunshine
Cock Pheasant

Roe Deer
Deer on the Northumbrian HIlls

PARTRIDGE WITH MOROCCAN SPICES AND ROASTED ROOT VEGETABLES RECIPE

PARTRIDGE WITH MOROCCAN SPICES AND ROASTED ROOT VEGETABLES RECIPE

Serve on warmed plates with the dressing spooned over the vegetables.
Serves: 6 - Preparation: 60 mins - Cooking: 45 mins

Ingredients

1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
3 tbsp olive oil
6 partridges

Roast Vegetables:
500g small red skinned potatoes, halved
3 carrots, peeled and thickly sliced
3 small parsnips, peeled and quartered
3 tbsp olive oil
1 tsp honey
1tsp cumin seeds, crushed
pinch of saffron strands, crushed

Dressing:
25g raisins
25g dried
apricots, quartered
100ml olive oil
4 tbsp lemon juice
2 tbsp roughly chopped leaf parsley
50g blanched almonds, toasted and roughly chopped.

CLICK TO GO BACK TO RECIPE INDEX>

 

 

 

Description

Mix together the cinnamon, ginger and nutmeg. Brush a little olive oil over each partridge and rub with the spice mixture. Place on a covered plate and leave in the fridge for about an hour to absorb the flavours.

For the roast vegetables: Preheat the oven to 180C/400F/Gas Mark 6. Place the potatoes in a large roasting tray with the carrots and parsnips. Mix together the olive oil, honey and spices, pour over the top, toss together. Roast for 25 minutes.

Meanwhile, soak the raisins and apricots in boiling water for 5 minutes, then drain. Whisk the lemon juice and oil together. Add the raisins, apricot, parsley and almonds. Season.

Stir and turn the vegetables. Transfer the partridges to a baking tray and roast along side them for a further 15 minutes or until tender.

Ridley's Fish and Game Events
Ridley's Fish and Game Recipes
Fresh local native lobsters
Click for Trade Enquiries at Ridley's Fish and Game
Hadrian's Wall Country Locally Produced from Northumberland
Local Food Advisor Recommended
The National Federation of Fishmongers
Loch Duart Salmon Logo

 

RIDLEY's FISH & GAME |Unit No 15 | Acomb Industrial Estate |Acomb
Near Hexham|Northumberland |NE46 4SA |UK
Tel: 01434 609 246 | Fax: 01434 609246 |www.ridleysfishandgame.co.uk
email: info@ridleysfishandgame.co.uk| © Ridleys Fish & Game. MMVIII. All rights reserved..