ONION PUREE 3 white onions 2 tbsp of rapeseed oil 1 sprig of fresh thyme 1 bay leaf 200ml white chicken stock Sea salt
BRAISED ONIONS 8 baby onions 50g butter 10ml of rapeseed oil 50ml of chicken stock
SALSIFY 2 sticks of salsify 50g butter 200g chicken stock
TOASTED OATS 100g rolled oats 20g chives 15g honey 20g butter
GROUSE 2 grouse – oven ready Butter Thyme Garlic
• Peel and finely slice the onions, gently warm the oil in a saucepan with a good pinch of the salt, add the onions, thyme and bay. • Cook without colour on a moderate heat for around 10 minutes • Add the chicken stock and continue to cook on a low heat until the onion is very tender. • Transfer to a food processor and blitz until very smooth. Check the seasoning. • Cut the onions in half, leaving on the skins. Heat the oil and butter in a pan with a pinch of salt. Add the onions flat side down and cook on a moderate heat until golden brown. Add the chicken stock and then cook until tender. • Wash and peel the salsify, place in acidulated water. Cut to 3inch long pieces. • Bring the chicken stock up to a simmer then add the butter and a pinch of sea salt, cook for around 12 minutes until starting to get tender then leave to cool in the stock. • Finish by roasting with butter until golden. Toast the oats under the grill until golden, meanwhile place the butter and honey in a pan and melt. • Add the oats to the honey mix, thoroughly coat and place in the oven at 180*c for around 12 minutes. • Moving every 2 minutes so that it cooks evenly. • Once cool add the finely chopped chives. • Season the grouse with sea salt, generously add some rapeseed oil to a frying pan and heat. • Add the grouse and colour on all sides. Then place in the oven at 200*c for 2 minutes each side. (That’s each breast and the back so you should turn it twice) making it 6 minutes in total. • Add the butter thyme and garlic and baste. Let it rest in the pan for at least 6 minutes. • Carve 1 breast and one leg per portion.
SERVING • Warm the onions, puree, salsify and place on the plate. • Take the skin from the grouse breast once carved and cover the skin with toasted oats. • Add some wilted swiss chard and a grouse sauce seasoned with madeira.