Tapas with Partridge and Chorizo
James' take on tapas in time for the game season. Partridge, chorizo, sherry vinegar and sourdough bread, delicious! Great for sharing!
Ingredients
- 400g partridge breasts sliced
- 1 soft chorizo
- 50ml olive oil
- Salt and pepper
- 25ml sherry vinegar
- 2 cloves garlic, finely sliced
- A few sprigs fresh oregano
For the sourdough bread
- 1 sour dough loaf
- 50ml olive oil
- 1tsp sea salt
For the peppers
- 200g padron peppers
- 50 ml olive oil
To serve:
- Pico bread sticks
- 200g manchego chese
- 25g patanegra ham
- 300g habas fritas
Method
Add half the olive oil to the frying pan and place over a medium heat. Addthe partridge breasts. Cook in the pan on one side for about 2–3 minutes until golden brown before flipping the breast over. Cook for another 2-3 minutes.
Add the garlic and chorizo while the second side of the partridge cooks.
Add olive oil and oregano to the pan then season with black pepper.
Slice the sour dough bread and drizzle each side with olive oil.
Place on a griddle.
For the padron peppers: add oil to a pan and place over a medium heat.
Add the peppers and colour them. The skins will soften and will only take 2 minutes to cook. Season with the sea salt.
Dress a serving plate with the slices of pata negra ham. Break the cheese over the top.
Dress another plate with the griddled sour dough and place the partridge on top, along with the chorizo, herbs and oil.
Drizzle with sherry vinegar.
Serve the padron peppers, breadsticks and habas fritas in separate bowls.
Ingredients
- 400g partridge breasts sliced
- 1 soft chorizo
- 50ml olive oil
- Salt and pepper
- 25ml sherry vinegar
- 2 cloves garlic, finely sliced
- A few sprigs fresh oregano
For the sourdough bread
- 1 sour dough loaf
- 50ml olive oil
- 1tsp sea salt
For the peppers
- 200g padron peppers
- 50 ml olive oil
To serve:
- Pico bread sticks
- 200g manchego chese
- 25g patanegra ham
- 300g habas fritas
Method
Add half the olive oil to the frying pan and place over a medium heat. Addthe partridge breasts. Cook in the pan on one side for about 2–3 minutes until golden brown before flipping the breast over. Cook for another 2-3 minutes.
Add the garlic and chorizo while the second side of the partridge cooks.
Add olive oil and oregano to the pan then season with black pepper.
Slice the sour dough bread and drizzle each side with olive oil.
Place on a griddle.
For the padron peppers: add oil to a pan and place over a medium heat.
Add the peppers and colour them. The skins will soften and will only take 2 minutes to cook. Season with the sea salt.
Dress a serving plate with the slices of pata negra ham. Break the cheese over the top.
Dress another plate with the griddled sour dough and place the partridge on top, along with the chorizo, herbs and oil.
Drizzle with sherry vinegar.
Serve the padron peppers, breadsticks and habas fritas in separate bowls.
