IVF Babble

Pot Roast Partridge with Figs, Honey and Balsamic…a holiday winter warmer

Sue Bedford (MSc Nutritional Therapy)

There’s nothing not to like about this dish: it’s delicate and tender, quick and easy to prepare, full-flavored yet not too ‘gamey.’ In comparison to most farmed meats, partridge is also a healthier alternative. It contains a lower saturated fat content than most other meats and is a great source of high quality protein, iron, magnesium and phosphorus.

There are 2 common types of Partridge: The red legged partridge (also known as the French partridge) and the grey partridge (or English partridge) are the two most common varieties of partridge in the UK . The larger and more common of the two is the red legged partridge, which is available from September to February. The native grey partridge, which has a darker meat and a stronger flavour, is less common but a delicacy when it is.

Fully ripened figs as well as dried figs are packed with antioxidants. They are loaded with minerals such as zinc, manganese, calcium, magnesium and vitamin B6 – all of which play an important role in supporting reproductive health. Figs also contain a lot of iron, which are important for healthy eggs and ovulation.  Figs contain a good amount of fibre so are helpful in weight loss and weight management programs and they are great for a snack too as they help people to feel full. Being of a healthy weight is important when it comes to fertility for numerous reasons (we will explore this area in more depth in a further article). In relation to male fertility, figs have been shown to increase the motility and number of sperm.

Pot Roast Partridge with Figs, Honey and Balsamic

  • 3 tbsp olive oil
  • 2 partridges
  • 1 red onion, peeled and chopped into 1cm dice
  • 100ml white wine (optional)
  • 100ml light game/chicken or veg stock
  • 1 x 400g tin chickpeas
  • 200g yellow cherry tomatoes
  • 4 figs, cut into quarters
  • 1 tbsp honey
  • Balsamic vinegar
  • 1 tbsp chopped thyme
  • 1 tbsp each of freshly chopped basil and parsley to serve

In a large pan or casserole dish on a medium heat sear the partridges on all sides in 2 tablespoons of the olive oil then season.

Remove from the pan and place to one side. In the same pot, no need to wash, sauté the onion in the other tablespoon of olive oil until just softened then add the white wine (optional), stock, chickpeas, tomatoes, figs, honey and chopped thyme. Season with salt and pepper and mix well.

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