Tradicional Foods
Mix of Persimmon and Partridge “Cerejada”
Ingredients
Partridge • Dried figs • Persimmon • Melosa honey liqueur • Honey • Olive oil • Garlic • Bay leaf • Mint • Thyme • Salt
Method
Cook the partridge • De-bone the bird and break up the meat into fine shreds • Heat the garlic in a pan in a little olive oil • Add the partridge meat • Mix and allow to “cerejar” with very little fat • Mix in half a persimmon, finely and uniformly diced • Season with salt and thyme • Melosa (honey liqueur) sauce with dried figs and almonds • Heat the melosa • Reduce with pieces of dried figs, a little honey, and ground almonds • Place the partridge and persimmon on a plate • Add the melosa fig sauce and garnish with some mint leaves
