hello I’m Georgie from Jamie’s food team and I’m going to show you a great way to
and I’m going to show you a great way to
and I’m going to show you a great way to prepare Partridge to start we’re gonna
prepare Partridge to start we’re gonna
prepare Partridge to start we’re gonna flavor our Partridge with just a little
flavor our Partridge with just a little
flavor our Partridge with just a little bit of salt and pepper
bit of salt and pepper
bit of salt and pepper quite simple we’re gonna drizzle them a
massage in the seasoning I’ve got great
massage in the seasoning I’ve got great flavor so we don’t need to do too much
flavor so we don’t need to do too much
flavor so we don’t need to do too much so just give them a little rub and
so just give them a little rub and
so just give them a little rub and massage in those flavours and then we
massage in those flavours and then we
massage in those flavours and then we just little stuff there are some herbs
just little stuff there are some herbs
just little stuff there are some herbs we’ve got some thyme and rosemary I’m
we’ve got some thyme and rosemary I’m
we’ve got some thyme and rosemary I’m just going to set my razor in half it’s
just going to set my razor in half it’s
just going to set my razor in half it’s any big and woody just poke them in
any big and woody just poke them in
any big and woody just poke them in don’t worry if they stick out a little
don’t worry if they stick out a little
don’t worry if they stick out a little bit you don’t have to be too perfect
bit you don’t have to be too perfect
bit you don’t have to be too perfect just you want to flavor from the inside
just you want to flavor from the inside
just you want to flavor from the inside so as they’re roasting all those
so as they’re roasting all those
so as they’re roasting all those gorgeous oils go into the Partridge
gorgeous oils go into the Partridge
gorgeous oils go into the Partridge itself
little woody bits for you
little woody bits for you and now I’ve got some pancetta you can
and now I’ve got some pancetta you can
and now I’ve got some pancetta you can use smoked streaky bacon if you like
use smoked streaky bacon if you like
use smoked streaky bacon if you like whichever is easiest to get hold of
whichever is easiest to get hold of
whichever is easiest to get hold of whatever you’ve got at home it’s fine
whatever you’ve got at home it’s fine
whatever you’ve got at home it’s fine and we’re just we’re tie this onto the
and we’re just we’re tie this onto the
and we’re just we’re tie this onto the Partridge itself just to secure it on
Partridge itself just to secure it on
Partridge itself just to secure it on parts are so small you don’t really need
parts are so small you don’t really need
parts are so small you don’t really need to trust them like you would do a
to trust them like you would do a
to trust them like you would do a chicken or a bigger bird cuz they’re
chicken or a bigger bird cuz they’re
chicken or a bigger bird cuz they’re only tiny so little you know the wings
only tiny so little you know the wings
only tiny so little you know the wings and the thighs aren’t going to really
and the thighs aren’t going to really
and the thighs aren’t going to really poke out like they would do a bit
poke out like they would do a bit
poke out like they would do a bit chicken so all we need to do its drape
chicken so all we need to do its drape
chicken so all we need to do its drape over our pancetta or bacon and then just
over our pancetta or bacon and then just
over our pancetta or bacon and then just secure them on don’t worry too much
secure them on don’t worry too much
secure them on don’t worry too much about being perfect because it all
about being perfect because it all
about being perfect because it all crinkles shrivel up in the oven and then
crinkles shrivel up in the oven and then
crinkles shrivel up in the oven and then we’re going to just tie it on with a
we’re going to just tie it on with a
we’re going to just tie it on with a piece of string to secure it in place
piece of string to secure it in place
piece of string to secure it in place super crispy in the oven and impart
super crispy in the oven and impart
super crispy in the oven and impart lovely flavor on to the top of the part
lovely flavor on to the top of the part
lovely flavor on to the top of the part and keep it a bit moist at the same time
and keep it a bit moist at the same time
and keep it a bit moist at the same time the fats will baste it almost I don’t go
the fats will baste it almost I don’t go
the fats will baste it almost I don’t go crazy on the salt when you’re seasoning
crazy on the salt when you’re seasoning
crazy on the salt when you’re seasoning them because obviously Bacon’s quite
them because obviously Bacon’s quite
them because obviously Bacon’s quite salty as you can see I’m not being too
salty as you can see I’m not being too
salty as you can see I’m not being too perfect with my draping
perfect with my draping
perfect with my draping I’m not wearing too much about lying
I’m not wearing too much about lying
I’m not wearing too much about lying them out perfectly because as the bacon
them out perfectly because as the bacon
them out perfectly because as the bacon pancetta whatever you’re using cooks
pancetta whatever you’re using cooks
pancetta whatever you’re using cooks it’s going to crinkle up and shrivel up
it’s going to crinkle up and shrivel up
it’s going to crinkle up and shrivel up all around the Partridge just like that
all you need to do let’s get some string
all you need to do let’s get some string it’s really simple you want to make sure
it’s really simple you want to make sure
it’s really simple you want to make sure the string is long enough to go around
the string is long enough to go around
the string is long enough to go around the Partridge all the way and a little
the Partridge all the way and a little
the Partridge all the way and a little bit extra for a knot cut your string put
bit extra for a knot cut your string put
bit extra for a knot cut your string put it underneath and just tie it like that
it underneath and just tie it like that
it underneath and just tie it like that doing it that way
doing it that way
doing it that way you’re just securing on the bacon give
you’re just securing on the bacon give
you’re just securing on the bacon give it a little pull you want it quite tight
it a little pull you want it quite tight
it a little pull you want it quite tight tortes not too much you can tie in a
tortes not too much you can tie in a
tortes not too much you can tie in a little bow if you like not whatever is
little bow if you like not whatever is
little bow if you like not whatever is easiest do the same for the others
but the part of the time I like that as
but the part of the time I like that as you see there’s a natural groove there
you see there’s a natural groove there
you see there’s a natural groove there anyway and the string I’ll just sit in
anyway and the string I’ll just sit in
anyway and the string I’ll just sit in nicely and again you can you can tie it
nicely and again you can you can tie it
nicely and again you can you can tie it knot that’s fine you don’t have to take
knot that’s fine you don’t have to take
knot that’s fine you don’t have to take the bow just looks quite sweet just like
the bow just looks quite sweet just like
the bow just looks quite sweet just like that they can just trim the excess
that they can just trim the excess
that they can just trim the excess string and that’s just going to keep the
string and that’s just going to keep the
string and that’s just going to keep the pancetta in place and there you go
pancetta in place and there you go
pancetta in place and there you go then all you want to do is transfer your
then all you want to do is transfer your
then all you want to do is transfer your little birds and sort of snug-fitting
little birds and sort of snug-fitting
little birds and sort of snug-fitting roasting tray or baking dish put them in
roasting tray or baking dish put them in
roasting tray or baking dish put them in you could even put a little drizzle
you could even put a little drizzle
you could even put a little drizzle final drizzle of olive oil just to
final drizzle of olive oil just to
final drizzle of olive oil just to that’ll just make the pancetta go really
that’ll just make the pancetta go really
that’ll just make the pancetta go really lovely and crispy and all you need to do
lovely and crispy and all you need to do
lovely and crispy and all you need to do now is pre-heat your oven to about 200
now is pre-heat your oven to about 200
now is pre-heat your oven to about 200 degrees and those little partridges for
degrees and those little partridges for
degrees and those little partridges for about 30 minutes until they’re golden
about 30 minutes until they’re golden
about 30 minutes until they’re golden and crispy and they’ll be absolutely
and crispy and they’ll be absolutely
and crispy and they’ll be absolutely delicious and there you have a great way
delicious and there you have a great way
delicious and there you have a great way to prepare partridge
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