Grouse, bread sauce and triple cooked chips

Cornwall Life - - FOOD & DRINK -

THE GROUSE In­gre­di­ents

2 whole grouse, oven ready (plucked and in­nards re­moved)

6 sprigs of thyme

2 sprigs of rose­mary

1 litre of chicken stock

2 bay leaves

25g un­salted but­ter for fry­ing

Salt and pep­per


Add chicken stock, thyme, rose­mary, gar­lic and bay leaves to a pot and bring to a sim­mer

Once the liq­uid is 60-65 de­grees, add the grouses and poach for 10-15 min­utes

Lift the grouse out and leave to rest and pat dry with kitchen pa­per Add grouses to a pan with a splash of oil and but­ter for colour

THE BREAD SAUCE In­gre­di­ents

25g but­ter

1 shal­lot, sliced

200ml whole milk 400ml dou­ble cream 2 cloves

100g sour­dough bread, torn into small pieces


Melt the but­ter in a saucepan and fry the shal­lots for ap­prox. 5 min­utes or un­til soft

Add the milk, cream and cloves and bring to the boil

Take the pan off the heat and add the bread. Leave for a mo­ment to soften a lit­tle

Trans­fer to a blender and blitz (in­clud­ing the cloves) un­til smooth

Taste, season and set aside for serv­ing


6 large Maris Piper pota­toes


Peel the pota­toes and cut into chips 5cm long by 1cm wide then rinse well un­der cold wa­ter.

Bring the chips to a gen­tle sim­mer in salted wa­ter and cook un­til they are soft to the touch but not cooked through

Drain the chips, place onto a tray and chill in the fridge for 1 hour

Pre­heat the deep fat fryer to 120c and fry the chips in small batches un­til they form crusty flaky edges but with no colour, add chips to a tray and chill in fridge like be­fore

Turn the fryer up to 180c and deep fry the chilled chips un­til crisp and golden

Trans­fer to kitchen towel and season gen­er­ously with Cor­nish sea salt – serve straight away!

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