Deep-fried partridge legs with piri piri hot sauce
This recipe for deep-fried partridge legs with celeriac remoulade and home-made piri piri hot sauce is a modern game dish from Hunter Gather Cook chef Nick Weston
This is certainly a less traditional partridge recipe! At Hunter Gather Cook, we serve the partridge legs in a bowl as “bird lollies” with the piri piri sauce labelled a “white trash dipping sauce”. Leaving the claws means you have something to pick your teeth with afterwards — classy! Serve with watercress, nasturtium and yarrow salad.
Ingredients for the deep-fried partridge legs:
- 700ml of cooking oil for deep frying
- 1 small bowl of seasoned plain flour
- 1 egg
- 1 small bowl of panko breadcrumbs
- 8 partridge legs (plucked, cleaned and washed)
For the celeriac remoulade:
- Juice of 1 lemon
- 2 tbsp of mayonnaise
- 1 tbsp dijon mustard
- 1⁄2 a celeriac
- Salt and pepper
- Nigella seeds to serve
For the piri piri sauce:
- 60ml olive oil
- 1⁄2 red pepper
- 4 red chillies
- 2 cloves of garlic
- 40ml of distilled vinegar
- Juice of 1 lemon
- 1⁄2 tsp of smoked paprika
- 1tsp salt
- 1 pinch of sugar
Method for deep-fried partridge legs:
- Pour the oil into a heavy-based frying pan and place on a gentle heat. You will need to get the oil up to 170°C (350°F).
- Lay out three bowls — one of flour, one with a beaten egg and one with panko bread crumbs. Dip each leg in the flour, followed by the egg, and then roll in the panko breadcrumbs to coat.
- Once the oil is up to temperature, place the legs in the oil in pairs and cook until they turn golden.
How to make celeriac remoulade:
- Mix all the ingredients together in a bowl (apart from the celeriac) to make the sauce.
- Coarse-grate or julienne the celeriac into the sauce and mix well.
- Chill before serving and sprinkle with nigella seeds.
Piri piri sauce
This is a great sauce to make and it goes with just about anything. It’s really simple to put together, and is a great way to make use of all those ripe chillies from the greenhouse. If you like, you can turn up the heat with a few Naga or Scotch bonnet peppers — but be warned: you do so at your own peril…
- Heat the oil in a pan, then roughly chop the peppers, chillies and garlic and add them to the pan for a few minutes.
- Add the vinegar together with all the other ingredients and leave to simmer for 10-15 minutes, stirring occasionally.
- Remove from the heat, allow to cool and then blend until smooth.
- Have a taste and add a pinch more sugar if desired. Pour into a jar or bottle and store in the fridge for up to a month