(Photo LOF – Partridge with turnips)
The Alentejo is one of the least populated regions in Europe. There are a lot partridge here. On the 16th November at noon on a sunny day, nothing is better than baked partridge for lunch on the terrasse.
The partridge are cut in two length wise, baked for about 25 minutes in a hot oven with a splash of olive oil and some bay leaves. When they come out of the oven, salt and drip 7-8 drops of vinegar - not more, on each half.
An hour before eating, warm a clay pot on low heat with a little olive oil. Add white turnips fresh from the garden, peeled and cut in large pieces. Stir from time to time. The turnips should remain firm not soft. 10 minutes before serving, add a pinch of cumin powder. Turnips & cumin get along well.
(Photo LOF - Partridge)
Partridge (perdizes) is a popular dish in Portugal ( A caça na culunària, Maria Emilia Cancilla de Abreu)Partridge à Fialho : partridge cooked in red wine and garlic, where the meat removed and then cooked with rice.Caldo de perdiz (partridge with cabbage)Perdizes de escabeche (cooked with vinegar)Perdizes da raia em geleia (partridge in jelly)
(Photo LOF : Turnips with cumin)
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