- Serves: 4
- Cook Time: 1 hour 5 minutes
- Prep Time: 15 minutes plus 30 minutes marinating time
- Effort: medium
- 4 spatchcocked partridges
- 1 lime, juice only
- sunflower or groundnut oil, for basting
- baked jacket potatoes, to serve
- chopped chives, to garnish
For the barbecue sauce
- 2 tbsp sunflower or groundnut oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 cm piece fresh ginger, finely chopped
- 1 tbsp allspice berries, crushed
- 1/2 red chilli, seeds removed and finely chopped
- 80 ml tomato ketchup
- 227 g can tomatoes
- 85 g molasses sugar
- 40 g light brown sugar
- 150 ml white wine or cider vinegar
- 150 ml dark rum
1. Put the partridges in a non-reactive dish, pour over the lime juice, cover and leave for about 30 minutes, while you prepare the barbecue sauce.
2. heat the oil in a heavy-based saucepan, add the onion, garlic and ginger and cook over a medium heat for about 7 minutes, stirring a little, until the onions are soft but not coloured.
3. Add the allspice and cook for another minute. Now add all the remaining ingredients and bring to the boil, stirring to help the sugar melt. Reduce the heat and simmer gently for 20 minutes.
4. Preheat the oven to 200C/180C fan/gas 6.
5. Brush the partridges with oil and season all over with salt and freshly ground black pepper. Heat a large griddle pan until very hot and add the birds, turning until they are a good colour on both sides.
6. Reduce the heat and continue to cook for about 4 minutes on each side, until they are almost cooked through and the juices run clear when a skewer is pushed into the thickest point. Transfer to the oven and bake for a further 10-12 minutes.
7. When the partridge are cooked, brush or spoon the barbecue sauce over each side and then fry the birds again on each side for a couple of minutes.
8. To serve, put a partridge on each plate with a split baked jacket potato, then warm a little extra barbecue sauce and drizzle over. Sprinkle with chopped chives.
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