Roast spatchcock partridge, n’duja, lemon and herb crumbs
NGREDIENTS
2partridge, spatchcocked
250gramsn'duja
salt and pepper
4finely sliced garlic cloves
50gramsbreadcrumbs
grated rind of 1 large lemon
2tbspfinely chopped parsley
1tbspfinely chopped marjoram
1 tbspsherry vinegar
lemon wedges, to serve
INSTRUCTIONS
Preheat the oven to180°CRub the partridges with 2/3 of the N’duja and place them onto a greased roasting tray. Season with a little salt and pepper.
Tuck the garlic slices under the partridge, place in the preheated oven and roast for 15-20 minutes. Remove from the oven and baste with the roasting juices. Rest the birds in a warm place for 10 minutes.
Meanwhile in a small frying pan, heat the remaining N’duja and when melted add the breadcrumbs, cooking until the crumbs turn golden in colour and have dried out. Stir in the lemon rind.
In a small mixing bowl, mix the herbs with the olive oil, sherry vinegar and some salt.
To serve, put the partridge on a plate, sprinkle over the N’duja crumb, drizzle with the herb oil and serve with some lemon wedges. Great with a green salad.
