Roasted Perthshire Grouse & Bread Sauce by Jeremy Wares at Macdonald Houstoun House
Jeremy Wares has won nearly every award in catering, from Chef of the Year to Restaurant of the Year.
He started his working life in the kitchens of a two-star Michelin restaurant in Paris then returned to Scotland to become Nick Nairn’s Head Chef via Hong Kong, Sydney and London. He has since opened award winning restaurants in Perthshire.
Ingredients
(Serves 4)
4 oven ready grouse
1 shallot
1 clove garlic
8 sprigs thyme
Bread Sauce:
1pt milk
100g butter
1 shallot
2 bay leaves
2 cloves
4 slices white bread, crust removed & crumbed
Savoy Cabbage:
1 savoy cabbage, shredded and washed
1 large carrot
¼ celeriac, cut in to fine match stick size
4 rashers smoked bacon, diced
Game chips:
4 large peeled and washed potatoes sliced in to crisp size then placed in water.
Garnish:
400ml of game sauce (use any recipe online or shop-bought)
4 sprigs water cress for garnish
Method
1 Preheat oven to 200C. Season grouse with salt and pepper, then place shallots, garlic and thyme in cavity. Colour all over in a hot pan with a little oil. Place in the oven on its side, add two cubes butter, cook for 4 minutes, then turn on to other side and cook for another 4 minutes. Remove from the oven turn on to crown and leave to rest for 10 minutes.
2 For the bread sauce, put all the ingredients in a pan except the crumbs, bring up to the boil, then pass through a sieve over the crumb and put to the side.
3 For the cabbage fry off the bacon in butter, then add the carrot and celeriac, soften for a minute then add the cabbage, salt and pepper, stir in and leave to the side.
4 Dry off the potato slices then deep fry till golden brown and season with salt. [If you don’t have a fryer use kettle chips instead.
5 Warm through the game jus.
6 Plate up: put the hot cabbage in a neat pile on a hot plate. Remove the grouse from the bone place it next to the cabbage. Put a pile of game chips on the plate. Dress the grouse with the game sauce, serve the bread sauce in a small jug on the side and garnish with the watercress.
In association with Taste Communications.
www.tastecommunications.co.uk
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