Tempura of partridge breast recipe is a treat

Tempura of partridge breast served in little gem lettuce with a plum, mango and chilli salsa (serves 4)

Ingredients Instructions
  • 4 skinned partridge breasts (not pheasant, but you can use pigeon breasts).
  • 2 little gem lettuce
  • Tempura batter
  • 1 medium free-range egg yolk
  • 200ml iced cold water
  • 100g plain flour
  • 1 mango, peeled, stoned and diced
  • 1 finely chopped shallot
  • 1 bunch of coriander, chopped
  • Squeeze of lime juice
  • 1 chopped spring onion
  • 6 plums (blanched, peeled, stoned and chopped)
  • Olive oil
  • 1 finely chopped chilli
  • Cut each partridge breast into 3 strips, season and leave to rest at room temperature.
  • Whisk the water into the egg yolk in a bowl, add the flour and fold in using either a fork or chopsticks. Do not over beat! Use immediately as this is not a batter which holds for any length of time.
  • Salsa: Mix all the ingredients together in a bowl and season.
  • Partridge Breasts - Heat oil in a pan – test oil by dropping a small amount of batter in, it should ‘frizzle up’ without burning.
  • Dip a strip of partridge into the batter and gently lower into the hot oil away from you. Cook approx 4/5 pieces at a time to retain the temperature of the oil.
  • Cook for 5/6 minutes until golden brown, then remove and lay on kitchen paper. Serve as soon as possible onto the prepared leaves and drizzle with the salsa.