Roast partridge & barley broth

 

Introduction 

To use more of the game we got over Christmas, I found another recipe in my Jamie Oliver book. Again I have modified it based on the ingredients we had in and what we like. I think this was a delicious alternative to a standard Sunday roast and would work just as well with a whole chicken or a few thighs and legs. 

Ingredients 

100g pearl barley 

 

1 onion

2 stalks of celery

1 clove garlic

 

1 carrot

1 parsnip

4 rashers streaky bacon

1 tin sweetcorn 

Handful mangetout 

2 partridges 

 

Chicken stock

I had some home made frozen but a stock cube & water would be fine

1 lemon

1 tbsp mixed herbs

Method

• Add the barley to boiling salted water and simmer for 50 mins 
• Meanwhile, prepare the veg. Finely chop the onion, celery & garlic into a bowl
• In another dice the parsnip & carrot. 
• Chop the bacon & add half to the bowl with the carrot & parsnip.
• When the barley is soft, drain and put to one side. 
• Add some oil to a pan and gently fry the onion, celery and garlic for a good 8 mins or until soft. 
• Next mix in the carrot, parsnip & bacon. Stir fry until the bacon is cooked.  
• Mix in the barley & add the stock. There should be enough liquid so you have a fairly thick soup. Turn the heat down & simmer. You can add a touch more water if it gets too thick.  
• For the partridges I have never butchered one before. If you can separate the wings and breasts, do it. I kind of roughly did an ok job.  
• Place in a roasting dish, cover with the mixed herbs and season. 
• Quarter the lemon and give a little squeeze. Leave the lemon segments in the roasting dish 
• Add the rest of the chopped bacon and a splash of water or stock. 
• Roast at 150 degrees C for about an hour
• Just as the birds are done, mix the sweetcorn & mangetout into the barley. 
• Serve with some nice crusty bread

Enjoy 😉