This recipe of home made partridge pate with extra virgin olive oil, is another reminder of my childhood and especially is another memory of my grandmother.

In my family we are all very devoted of the Venerable sister Monica, a nun in process of beatification which lived until she died in the monastery of Santa María Magdalena in Baeza. My family has always been devoted to her and have made lots of visits.

My grandparents used to go several times a year, and I would go with them whenever the studies left me. Those trips had their ritual: early leave from Malaga, breakfast halfway and visit to the convent where we were chatting a while with the nuns, we had them to our joys and sorrows, prayed with them and when we left the convent we always had lunch in Casa Juanito, one of the best restaurants in Jaén. Eating in Juanito with my grandparents, was a pleasure. I always say that few homes in the country took as much care of food and wine as in my grandparents, and it is that they have always enjoyed good food and good wine. This dish that I bring you today was one we ate in Juanito. His pâté of Partridge.

I have always been able to set in my merry the flavors of my childhood and youth so that I've been able to recreate some of them at home. So when my friend Dani Carnero and his partner Margara (Restaurante La Cosmopolita,, Malaga), gave me this winter some partridges, I did not hesitate a moment: the time had come for this pâté of Partridge.

I perfectly remembered that it was not a spreadable pate, but was more like a meat pate so I went with it and this is what came out of the second attempt. I hope you enjoy it as much as I enjoyed in my house. To me it also brings a few precious memories, so enjoy!

Preparation:

1. in a Pan fry in oil the onion and garlic to medium heat until well poached. Add the brandy and burn using a match or lighter until the alcohol evaporates.

2 Season the partridges and increase temperature. Add them and golden them on all sides.

3 Add tomato, l bay leaf, clove, paprika, black pepper and nutmeg. Give a few turns to the partridges.

4 Cover with water and boil for 30-35 minutes to simmer with the pot covered. If we notice the water evaporates, then add some more.

5 Let stand with the pot covered, for an hour. Remove the partridges and with the help of a knife,take all the meat. Remove the sauce and with help of a blender or food processor, blend.

6. Preheat the oven to 180 degrees. Place a large bowl filled with water at the bottom of the oven, so let's get cooking with steam (water bath).

7. In a food processor place the pitted partridges, sauce, eggs and milk and process until a fine, smooth paste. Salt and pepper to taste and add one splash of brandy.

9. Grease a rectangular pan with Extra Virgin olive oil and cover all the sides with bread crumbs (this will make it then easy to unmold it). Bake for about 30-40 minutes until it well cooked.

10 Serve in thick slices dipped in extra virgin olive oil.

It may also interest you:

My grandmother's paté recipe. Pork pate Terrine Salmon and potato pie Extra virgin olive oil: the olive road Roasted eggs with ham and chorizo My Aunt onion cake baby