The Field

Brined roast grouse with warm chard and sheep’s cheese salad

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SERVES 4 AS A MAIN

Place all the brine ingredient­s in a large pan and bring to a boil to dissolve the salt and sugar. Leave to cool completely.

Place your oven-ready grouse in the brine and weigh them down to submerge fully. Leave in the fridge for 45 minutes. Remove the grouse from the brine. At this stage you can leave for 12 hours or cook straight away. Discard the brine.

TO COOK THE GROUSE

Preheat oven to 180°C/350°F/GAS Mark 4. In an oven-friendly frying pan, sear the grouse on all sides on a medium heat in the oil, season with salt and pepper then roast in the oven for 14 minutes.

Leave to rest for a couple of minutes before transferri­ng the grouse to a plate. Put the pan back on a medium heat and add the grouse-dressing ingredient­s. Shake the pan to help the sauce emulsify and check the seasoning.

CHARD

Blanch the chard in a large pan of salted boiled water for a couple of minutes and then drain.

In a pan, sauté the garlic in the butter and oil until just golden then add the chard and season.

TO SERVE

Lay the chard on a warmed plate.

Carve the grouse into breasts and legs and place on top, then drizzle with the dressing. Top with shards of sheep’s cheese and eat straight away.

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