Tandoori Partridge and Quail
Hot from James' game masterclass is this tandoori partridge and quail recipe. It's a great way to try game for the first time.
Ingredients
- 2 partridges, spatchcocked
- 2 quails, spatchcocked
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp ground ginger
- 1 tsp chilli powder
- 250ml full fat Greek yoghurt
- Half a lime, juice only
For the salad:
- Half a red cabbage, shredded
- Half a lime, juice only
- Half a small bunch of coriander, chopped
- 1 small bunch coriander, chopped
To serve:
- 25g pomegranate seeds
- Lime wedges
Method
Mix the spices together with the yoghurt and the juice of half a lime in a large bowl. Place the quails and partridges into the bowl and make sure they are coated thoroughly with the spied yoghurt. Cover and place in the fridge overnight.
Light a BBQ and when the coals are white hot place the partridges and quail on a rack over the coals for 10 minutes, turning half way through.
Meanwhile mix the salad ingredients together in a bowl. Serve the game, hot from the BBQ with the salad, sprinkle with pomegranate seeds and wedges of lime.
Ingredients
- 2 partridges, spatchcocked
- 2 quails, spatchcocked
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp ground ginger
- 1 tsp chilli powder
- 250ml full fat Greek yoghurt
- Half a lime, juice only
For the salad:
- Half a red cabbage, shredded
- Half a lime, juice only
- Half a small bunch of coriander, chopped
- 1 small bunch coriander, chopped
To serve:
- 25g pomegranate seeds
- Lime wedges
Method
Mix the spices together with the yoghurt and the juice of half a lime in a large bowl. Place the quails and partridges into the bowl and make sure they are coated thoroughly with the spied yoghurt. Cover and place in the fridge overnight.
Light a BBQ and when the coals are white hot place the partridges and quail on a rack over the coals for 10 minutes, turning half way through.
Meanwhile mix the salad ingredients together in a bowl. Serve the game, hot from the BBQ with the salad, sprinkle with pomegranate seeds and wedges of lime.
