Grouse with Potato Fondant
in a Chestnut and Blackberry Jue
Method
Fondant Potatoes
1. Heat 15g butter over a medium heat in a saucepan. When the butter is foaming, add the Potatoes and fry until deep golden-brown on one side – about 5-6 minutes. (Do not move the potatoes as they cook.)
2. Turn over the Potatoes and cook for a further 5-6 minutes – or until golden-brown on both sides.
3. Carefully pour in the stock, then add the Garlic cloves and Thyme sprigs. (CAUTION: the hot fat will splatter when it comes into contact with the stock.) Season to taste, with salt and freshly ground black pepper.
4. Cover the pan with a lid and reduce the heat until the stock is simmering. Simmer the Potatoes until tender, then remove the Potatoes from the pan using a slotted spoon and keep warm.
2. To make the stock – heat the oil in a large pan over a medium-high heat and add the Onion, Tomatoes, Garlic, and reserved Prawn shells and heads. Cook for 3-4 mins, then pour in 2 litres of water and add the stock cube (I like Chicken but you can use a Fish one). Bring to a boil, then simmer for 30 mins. Leave to cool slightly, then whizz in batches in a blender or food processor. Strain through a fine sieve.
3. Heat the oil in a large Paella pan or an extra-large frying pan. Brown the Monkfish for a few mins each side, then remove and set aside. Add the Onion and fry for 4-5 mins until softened.
4. Stir in the Rice and cook for 30 secs to toast. Add Garlic, Paprika, Chilli and Saffron, cook for another 30 secs, then stir in the Tomatoes and 1.5 litres of stock. Bring to the boil, then turn down to a simmer and cook, stirring, for about 10 mins (the Rice should still be al dente). Return the Monkfish to the pan with the Prawns, Langoustine and Squid.
5. Cover the pan with a large baking tray, or foil, and cook on a low heat for another 10 mins then add Peas and Broad Beans, cover and cook for another 5 mins. Make sure before serving the Prawns and Langoustines are cooked through. Scatter over the Parsley before serving and add quarters of Lemons to the plate.
Grouse
1. Rub 25g of butter over the Grouse – you may need a little more than you think, younger birds are sweeter and won’t dry out as much so if you do have an older bird add a little more butter.
2. Add a sprig of Thyme between each leg and the body. Season the bird well.
3. Cook for 15-20 minutes Grouse should be served pink so if it is still pink that’s fine. Then let it rest for 10 minutes in foil.
Jue
1. In a pan add the rest of the butter and saute the sliced Shallots in the butter for around 5-10mins, when the Onions start to get soft add the Chestnut the rest of the Thyme and cook for another 5 minutes to heat through then add the Blackberries.
Roasted Chestnut
1. Get your Chestnuts on first. Firstly you need to score a little ‘x’ in the flat side of the Chestnut, add these to a baking tray and sprinkle a little water on top this will help them roast and not dry out.
2. Cook on baking tray on 200c for 15-20 minutes the shells should peel of carefully but be careful because they are like little coals when they come out the oven. Then set to the side once peeled.
Horseradish Chips (Optional)
1. Peel Horseradish then using a potato peeler or knife cut very thin disks of Horseradish – you only need two per Grouse then fry this in a small amount of oil until fried and crispy.
Grouse with Potato Fondant
in a Chestnut and Blackberry Jue
Ingredients
2 Grouse
4 Potatoes – peeled and cut in to a cylinder shape
Punnet of Blackcurrants
2 Sliced Shallots
2 Hand fulls of Chestnut
200g Butter
75ml Vegetable Stock
2 Garlic Gloves crushed
Watercress
Horseradish
8 Sprigs of Thyme
Salt and Pepper for seasoning
Plate Up
Serve your Grouse with your beautiful Potato fondant with a little bit of Watercress and drizzle your rich velvety jue on top. Scatter the Blackberries and Chestnut from the sauce around the plate and delicately place your fried Horseradish chips on top.
More About GoKart
GoKart is a revolutionary app that lets restaurants order supplies through their phone. Our catalogue of 50,000 products includes sustainably sourced ingredients and eco-friendly packaging. We works with 100’s of restaurants across the UK – connecting them with the right suppliers and saving them money.
Explore our suppliers:
Ready to order? Book a call with our team today.
