For the Peri Peri Partridge:
- 2 x French Partridge
- 1 x Bunch of Rosemary
- 1 x Bunch of Parsley
- Red chilli’s
- Water Cress
- Red peppers
- Olive oil
- Sea salt
- White wine vinegar
- Sherry vinegar
For the North African Rémoulade:
- Cayenne pepper
- Natural yogurt
Debone the partridge. Run a knife down either side of the back bone and then cut out the back bone using kitchen shears.
Tip: Use the correct knife. A sharp paring knife is best.
Cut from wing joint, to breast bone to ribs and remove the bones. Next, remove the leg plates and thigh bones.
Next, for the sauce marinade, take the red peppers & chilli’s and lightly chargrill them over the flame on a gas stove.
Once charred, lace the Chilli’s into a plastic food bag, to allow them to sweat. This will help the skins to be removed.
After a few minutes, take the chilli’s out of the bag and rub off the charred skins. Cut off the ends of the chilli’s, slice them open and remove the majority of the seeds.
Next, cut the shallots and red peppers in to large chunks and place into a food blender, along with 5 cloves of garlic. Add two good pinches of salt, a large glug of olive oil, the white wine vinegar and the Sherry vinegar. Then add the juice of two lemons and blend.
Add the Partridges to a baking tray and cover with half of the peri peri sauce and leave to marinade for ten minutes.
Heat the Traeger to 260C / 500F
For the Remoulade:
Take the Celeriac and remove the skin and the spongey core. Using a Mandoline, slice the celeriac.
Line up the slices of celeriac and then using a knife, thinly slice into long thin strips.
Next, add some olive oil to a pan, add a pinch of Cayenne pepper, smoked paprika, ground cumin and ground coriander and then add some finely grated garlic.
Heat the oil and spices until warm, be careful not to overheat and burn the spices.
Tip: whilst heating the oil and spices, pay close attention to the surface of the mixture, as soon as you start to notice some bubbling, this is when it will be warm enough.
Add the sliced celeriac to a mixing bowl and finely grate a small amount of lemon zest. Then add the warmed oil and spice mixture. Add in some natural yogurt and combine well. Gradually add the juice of a lemon and a pinch of salt.
Once combined, add a small pinch of finely chopped parsley.
Leave for 30 minutes.
Next cook the partridges. Herb brush the grill, take a bunch of Rosemary, dip in olive oil and brush the grill with the rosemary.
Lay the partridges onto the Traeger, skin down and cool for around 8 minutes. Half way though cooking, turn the partridges over and baste, using the Rosemary dipped into the Peri Peri sauce and bushing over the meat.
Once cooked, remove the partridges from the heat and leave to rest.
Once rested, cut the partridges into quarters and place into a serving board, along with the Rémoulade. In a bowl, add the water cress, drizzle with olive oil and a squeeze of lemon juice, combine and then add the water cress to the serving board. Serve.