Partridges Cooked in Vinegar

Name: Partridges Cooked in Vinegar
Cuisine: Spanish
Ingredients: olive oil; 4 young carrots, scraped and cut in half lengthways; 4 partridges; 2 bay leaves; 1 large clove of garlic, finely chopped; 8 medium-hot chillies; 1 sprig of fresh thyme; 8 celery sticks, trimmed to the same size as the carrots; 8 celery sticks, trimmed to the same size as the carrots; 1 red and 1 white onion, finely sliced; 1 red and 1 white onion, finely sliced; 8 crunchy spring onions, cut into batons the same length as the carrots; 1 litre/1¼ pints white wine vinegar; sea salt and black pepper; sea salt and black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd Around the Med

By Keith Floyd

Published 2000

About

Ingredients

4 partridges
olive oil
4 young carrots, scraped and cut in half lengthways
8

Europe
Spain
Starter
Main course
Gluten-free

Method

Sauté the partridges in a little olive oil until they are brown on all sides. Remove from the pan and set to one side. Clean out the pan and, in a little olive oil, cook the carrots, celery, onions and garlic until they are very slightly browned. Now put the vegetables in a deep casserole, place the partridges on top, season with a little salt and pepper and add the bay leaves, thyme and chilli