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Spatchcocked miso partridge with Asian 'slaw
Serves 2 Starters and mains
Ingredients
- 2 partridges, plucked and drawn
- vegetable oil, for oiling the grill
For the marinade
- 2tbsp of red miso paste
- 2tbsp vegetable oil
- 1tbsp sesame oil
- 2tbsp honey
- 1 thumb-sized piece ginger root, peeled and very finely grated
- 1 garlic clove, peeled and very finely grated
- 1tbsp mirin
- 1tbsp soy sauce
- juice 1 lime
- 1tbsp rice wine vinegar
- 1⁄2 red chilli, finely chopped
For the Asian 'slaw
- 1 daikon, peeled and coarsely grated
- 1 carrot, peeled and finely sliced
- handful coriander leaves, chopped
- small handful three-cornered leek or wild garlic, chopped
- small handful yarrow
- 1tsp fish sauce
- juice 1⁄2 lime
- 1tbsp rice wine vinegar
You will need
- baster
- cook’s digital thermometer
- 2 skewers
Method
In a bowl, mix together all of the ingredients for the marinade and set aside until needed.
To spatchcock the partridge, put it breast-side down on a chopping board and, using a pair of secateurs or kitchen scissors, start at the back end of it and cut up through each side of the spine and remove the entire backbone. Then, open up the bird with your hands and splay out the ribcage so you flatten out the bird. Repeat with the other bird.
Add both partridges to the marinade, massaging it well into both birds. Cover and marinate, chilled, for 30 minutes to 1 hour or, ideally, overnight.
To make the Asian 'slaw, put the daikon, carrot, coriander leaves, three-cornered leek and yarrow in a bowl and mix together. Add the fish sauce, lime juice and rice wine vinegar and toss well. Season with salt and set aside.
When you’re ready to grill the partridges, get your fire going. Position the grill nice and low over the coals so that you are working over a high heat. Remove the partridges from the marinade and set it aside; you’ll need it for basting once the grilling begins.
Oil the grill to prevent the meat
from sticking to it, then mount the
birds on skewers, put them on the grill breast-side up and grill
for around 10 minutes. Then flip
them over and baste with some of
the remaining marinade, using a
baster or brush. Grill for a further 5 minutes and then flip and baste
the breasts once more. This is not so much about timings, but it is all about temperature. Using a digital thermometer, check the
breast and legs. You are looking
for an even 55C before the birds
are ready to pull off. You want a
nice bit of char and a sticky golden
surface. Wrap in foil and rest for 5
minutes. Serve with the 'slaw.
TIP: If your carrots come with their leafy green tops, chop up a handful of these and add them to the 'slaw with the coriander.
Note: Skewer selection is always a matter of debate. Any skewer will live up to the job, but if you happen to be in the woods with no skewers to hand, cut down a few thin bits of hazel. You often find them growing up straight off the main branches of the tree. Ideally, they need to be around 1cm thick and ‘green’, meaning alive and full of moisture so they won’t burn on the grill. Cut them to your desired length before shaving the bark off with a knife, leaving a section intact at the bottom to serve as a handle.
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