Name: Partridges with Cockles in a Cataplana
Yield: Serve 1 per head
Cuisine: Portuguese
Ingredients: 3 cloves garlic, crushed; 2 ounces cockles, without their shells (about ½ cup); 1 bunch of parsley, chopped; 1 bay leaf; salt; 1¼ cups dry white wine; a scant cup dry port wine; ¼ cup (½ stick) butter; piri piri, to taste; 2 partridges, cut in half

Preparation info

Serve
1
per head

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

This is a Portuguese recipe which Johnny gave me. It’s an unusual dish but surprisingly good. A cataplana for those of you who don’t know is a Portuguese double saucepan which locks closed, and which you can turn over to apply heat to either side. It is reputed to be the precursor to the pressure-cooker and is particular to the Algarve coast, so you may have picked one up on vacation; otherwise use a heavy pan for which you have a tight-fitting lid. Piri piri