Ten­der grouse breast, smoked figs & ar­ti­choke

Scottish Field - - FOOD & DRINK -

Serves 4 In­gre­di­ents

2 grouse crowns 100g black pud­ding 1 smoked chicken breast, thinly sliced 100g chopped figs 5 large Jerusalem ar­ti­chokes 2 blocks of un­salted but­ter Salt and pep­per ½ swede (peeled) 1 pack of saf­fron 4 new pota­toes 1 small pack mangetout 200ml stock 110g of caster sugar

Method Meat:

Trim the grouse breast then dry bake at 90˚C for 20 min­utes. When ready to serve, fin­ish in a fry­ing pan on a mod­er­ate heat with the black pud­ding and smoked chicken.

Fig Puree:

Add the figs and caster sugar to a pan with 100ml wa­ter and sim­mer gen­tly. Once the figs are soft, blend the whole mix on high power. Pass through a sieve, al­low to cool.


Peel and slice 5 large Jerusalem ar­ti­chokes and sauté in 2 blocks of un­salted but­ter. Add any trim­mings from the veg­eta­bles and cook un­til soft. Blend on high un­til smooth then pass through a sieve and add sea­son­ing. Warm un­til ready to serve.


Peel and dice the swede and cook for 5 min­utes in boil­ing wa­ter sea­soned with salt and saf­fron. Slice four new pota­toes in half then blanch in salted wa­ter for 4 min­utes. Blanch mangetout for 10 sec­onds then slice di­ag­o­nally in half. Recipe by Paul Kitch­ing 21212 www.2121 2restaura nt.co.uk

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