Perdhikes sto Fourno (Oven-baked Partridges) is a traditional Cypriot recipe for a classic dish of partridges wrapped in bacon and stuffed with Halloumi cooked in a butter and lemon juice base. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Oven-baked Partridges (Perdhikes sto Fourno).
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Ingredients:
2 partridges (oven-ready)
2 thick slices of Halloumi cheese
2 thick slices of ripe tomato
6 slices of bacon
200g butter
120ml lemon juice
salt and freshly-ground black pepper, to taste
Method:
Pat the partridges dry then brush with the lemon skin and sprinkle with salt and black pepper both inside and out. Place a slice of Halloumi and a slice of tomato in the body cavity of each bird then sew up the opening.
Wrap each bird in three slices of bacon each and secure these with a toothpick. Arrange the partridges in a small pan, add the butter and the remaining lemon juice and then cover the birds with kitchen foil.
Transfer the pan to an oven pre-heated to 160°C and bake for about 60 minutes (if young) or 90 minutes (if older).
About 20 minutes before the birds are due to be served remove the pan from the oven and take off the foil. Return the birds to the oven and allow to brown.
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