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1. Have a bowl of ice water at the ready. Bring a medium saucepan of water to a boil. Drop in the onions and blanch for 30 seconds. Scoop them out with a slotted spoon and plop them into the ice water to cool. To peel the onions, snip o the tips and remove the papery outer layers. Set the onions aside. 2. Place the birds breast side down on a cutting board. Using poultry shears, cut down along one side of each backbone, and then the other; discard the bones. Flip the birds over and cut them in half down the breastbone. Snip o the rst joint of each wing and separate the legs and thighs from the breast. (Have your butcher do this if it’s too much for you.) Pat the birds dry with paper towels. Season well with salt and pepper. 3. Heat the 2 tablespoons of oil in a Dutch oven over mediumhigh heat until hot. Working in batches, add the partridge pieces skin side down and sear until golden brown, about 8 minutes. Flip and sear for 2 minutes more. Transfer to a platter. 4. Reduce the heat to medium-low, drop in the onions and garlic, and cook, stirring often, until the onions are spotted with brown, about 10 minutes. Add the bay leaves, coriander seeds, curry powder, ginger, cumin, cinnamon, 2 teaspoons salt, and 1 teaspoon pepper and cook for 30 seconds, stirring constantly. Nestle in the partridge pieces and add any accumulated juices. Pour in the 1 cup of oil, the stock, and vinegar, and add just enough water to almost cover the birds. Bring to a boil, then reduce to the lowest heat and let burble, covered, for 45 minutes. 5. Remove the pot from the stove and let cool for 1 hour, and then refrigerate for 24 to 48 hours. 6. The chilled marinade will have gelled. To serve, toss out the bay leaves and cinnamon, then remove the partridge pieces from the pot and wipe them clean. Heat the marinade over low heat until lique ed but not warm. Arrange the partridge

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The new portuguese table david leite  

The new portuguese table david leite  

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