- 4 prime, new season’s, freshly plucked and gutted grouse, legs removed, room temperature
- 8 small red beetroot, washed
- 2 purple carrots, washed
- 1 small bunch of thyme
- 50 g hazelnut oil
- 500 g cherries, de-stoned, keep 8 for garnish
- 100 g cranberry juice
- 2 red endive, 16 leaves separated
- 1 red radicchio, 16 leaves, separated
- 100 ml of dry sherry
- 1 orange, juiced, 80 g
- 100 ml dry sherry
- 4 baby red onions, peeled, cut in half
- 20 g balsamic vinegar
- 200 ml brown chicken stock (buy fresh from a top supermarket)
- 10 g dried blackcurrant powder (from health food shops)
- Sea salt
- 200 g grape seed oil
- 60 g Table salt
- 3 litres water
- 1 head of garlic, cut in half
- 8 juniper berries, gently crushed
- 12 borage shoots
- 12 land of sea shoots
- 12 Pennywort
- Lemon zest and juice
Beetroots and Carrots
- Preheat the oven to 160°C
- Season the beetroots and carrots lightly with salt.
- Wrap individually with foil and 1 sprig of thyme. Bake in the oven for 30-40 minutes, or until tender.
- Remove from the foil and remove the skins using a damp cloth.
- Portion the beetroot into segments and portion the carrots into 1cm rounds, set aside.
- Warm the beetroots and carrots in the oven, lightly brushed with hazelnut oil ready for serving.
- Take 8 de-stoned cherries and set aside for plating up.
- Place the rest of the cherries and cranberry into a sauce pan and bring to the boil.
- Continue to boil the cherries till there is no liquid left.
- Place this mix into a blender and blend till you have a smooth purée.
Red Endive and Radicchio
- In a sauce pan melt the butter until it foams then remove from the heat.
- Add the red endive and red radicchio and lightly colour.
- Add the sherry and orange juice to the pan and make an emulsion.
- Leave in a warm place until serving.
Baby Red Onions
- Preheat the oven 160°C.
- Heat a little grape seed oil in a frying pan on the stove.
- Add the red onions, cut side down, colour until dark golden brown
- Once coloured, flip the onions over and place into the oven.
- Bake for 10–15 minutes or until soft, remove from the oven and leave to rest for 10 minutes
- Carefully separate the layers of the onions, brush with the balsamic vinegar and keep in a warm place.
Cooking the Grouse
- Preheat the oven to 160°C.
- Bring all the ingredients of the poaching liquid to 70°C.
- Place the grouse in this liquid and continue to cook at this temperature for 9 minutes or until the grouse firms up.
- After 9 minutes take out of the liquid with a slotted spoon. Drain the grouse onto kitchen paper towel and continue to dry the whole crown of the grouse. Discard the poaching liquid.
- Heat a frying pan with a little grape seed oil and season the grouse with a little salt.
- Pan fry the grouse and colour the whole crown golden brown.
- Once coloured, place the grouse into the oven and continue to cook for 4–5 minutes or until equivalent to medium rare steak temperature, 50-52°C.
- Remove from the oven, take out of the pan and rest. Place the frying pan back onto the heat, add the sherry and reduce by two thirds.
- Add the stock and continue to reduce by two thirds or until sauce consistency. Once reduced set aside.
- Carve the breasts from the grouse and keep warm in the sauce.
- Dot the cherry purée around the plate.
- Place the beetroot, carrot and red onion around the plate.
- Drain the endive and radicchio and place around the plate.
- Slice the breasts in half, length ways, and place around the centre of the plate.
- Sauce with the juices from the grouse pan, in and around the breast and vegetables.
- Finish with a sprinkling of blackcurrant powder.
Chef Magazine / Issue 37 / September / 2014
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