Perdices en escabeche - Pickled partridges
Perdices en Escabeche Recipe from Uruguay
Introduction
Perdices en escabeche, or Pickled Partridges, is a traditional Spanish dish that is both flavorful and aromatic. The combination of vinegar, citrus, and spices creates a unique and delicious flavor profile that is sure to impress your guests.
History
This recipe has been passed down through generations in Spain, where partridges are a popular game bird. Pickling was a common method of preserving meat before the invention of refrigeration, and the addition of vinegar and spices not only preserved the meat but also added a tangy and complex flavor.
Ingredients
- 4 partridges
- 1 cup of oil
- 1 orange peel
- 1 lemon peel
- 1 head of garlic
- 1 cup of vinegar
- 1 tbsp of peppercorns
- 2 cups of water
- salt
- 4 or 5 bay leaves
- 1 tbsp of oregano
How to prepare
- Cut the partridges in half and clean them. Heat oil in a saucepan and fry the orange and lemon peels. Add the onion, sliced into rings, along with the garlic halves, bay leaf, pepper, oregano, and salt. Cook for a moment and then add the vinegar, water, and partridges. Allow them to boil until tender, ensuring they are always covered with liquid.
Variations
- Substitute chicken or quail for the partridges for a different flavor profile.
- Add olives or capers to the pickling liquid for an extra burst of flavor.
- Use different spices such as cumin or coriander for a unique twist on this traditional dish.
Cooking Tips & Tricks
Make sure to clean the partridges thoroughly before cooking to remove any feathers or debris.
- Be sure to keep the partridges covered with liquid while cooking to ensure they stay tender and flavorful.
- Allow the partridges to marinate in the pickling liquid for at least a few hours before serving to allow the flavors to fully develop.
Serving Suggestions
Serve the pickled partridges with crusty bread or over a bed of rice for a complete and satisfying meal. Garnish with fresh herbs for a pop of color and flavor.
Cooking Techniques
Be sure to cook the partridges until they are tender and fully cooked through.
- Allow the pickling liquid to cool before adding the partridges to prevent them from becoming tough.
Ingredient Substitutions
Use white wine vinegar or apple cider vinegar in place of the traditional vinegar for a different flavor profile.
- Substitute dried herbs for fresh if needed, but adjust the quantities accordingly as dried herbs are more potent.
Make Ahead Tips
This dish can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will continue to develop over time, making it even more delicious.
Presentation Ideas
Serve the pickled partridges on a platter garnished with fresh herbs and citrus slices for a beautiful presentation. - Arrange the partridges on individual plates with a side of pickled vegetables for a colorful and appetizing dish.
Pairing Recommendations
Serve the pickled partridges with a crisp white wine or a light-bodied red wine for a perfect pairing.
- Pair with a side of roasted vegetables or a fresh green salad for a complete and balanced meal.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat the partridges gently in a saucepan over low heat until warmed through, being careful not to overcook them.
Nutrition Information
Calories per serving
Per serving: 300 calories
Carbohydrates
Per serving: 2g
Fats
Per serving: 15g
Proteins
Per serving: 25g
Vitamins and minerals
Per serving: Vitamin C - 10%, Iron - 15%
Alergens
Contains: None
Summary
Perdices en escabeche is a high-protein dish that is also rich in healthy fats and essential vitamins and minerals. It is a nutritious and satisfying meal that is sure to please your taste buds.
Summary
Perdices en escabeche is a delicious and flavorful dish that is perfect for a special occasion or a family meal. The tangy and aromatic pickling liquid adds a unique twist to the tender and succulent partridges, creating a dish that is sure to impress. Enjoy this traditional Spanish recipe with your loved ones for a memorable dining experience.
How did I get this recipe?
I remember the excitement that washed over me when I first saw this recipe for Perdices en escabeche, or Pickled partridges. It was a chilly autumn afternoon when my dear friend Maria invited me over for a cooking lesson. Maria was known for her delicious dishes, and I was eager to learn from her.
As I entered Maria's cozy kitchen, the aroma of spices and herbs greeted me. Maria greeted me with a warm smile and handed me a glass of wine. She then took out a beautiful platter of partridges, fresh from the market. I had never cooked partridges before, but Maria assured me that they were a delicacy worth trying.
Maria began to explain the process of making Perdices en escabeche. She told me that this traditional Spanish dish was a favorite among her family and friends. The partridges were first marinated in a mixture of vinegar, olive oil, garlic, and a variety of spices. After marinating for several hours, they were cooked until tender and then preserved in a flavorful pickling liquid.
As Maria demonstrated each step of the recipe, I watched attentively and took notes. She showed me how to properly marinate the partridges and how to adjust the seasoning to my liking. Maria's hands moved with precision and grace as she worked her magic in the kitchen.
After several hours of marinating and cooking, the partridges were finally ready. Maria plated them beautifully and invited me to taste the final dish. The flavors exploded in my mouth - tangy from the vinegar, rich from the olive oil, and fragrant from the spices. It was a culinary masterpiece, and I was proud to have learned how to make it.
Over the years, I have made Perdices en escabeche many times for my family and friends. Each time, the dish has been met with rave reviews and requests for the recipe. I have shared the recipe with countless people, passing down the tradition from generation to generation.
I remember one particular evening when I made Perdices en escabeche for a dinner party. The guests were delighted by the exotic flavors and the tender meat of the partridges. They praised me for my cooking skills and begged me to reveal my secret. I simply smiled and told them that the key to a delicious dish is love and patience.
As I sit here reminiscing about that special day in Maria's kitchen, I am filled with gratitude for the knowledge and wisdom she imparted to me. Cooking has always been a passion of mine, and I am grateful to have learned from the best. Maria's recipe for Perdices en escabeche will always hold a special place in my heart, reminding me of the joy and satisfaction that comes from sharing a delicious meal with loved ones.
So, the next time you find yourself in the kitchen, take a moment to savor the flavors and aromas of your cooking. Remember that each dish tells a story, and each recipe holds the key to a culinary adventure. And who knows, maybe one day you'll create your own masterpiece, just like I did with Perdices en escabeche.