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Alan Gibb recipe: Grouse breast with heather honey, pickled chanterelles and miso jus

Alan Gibb recipe: Grouse breast with heather honey and ginger puree, pickled chanterelles and miso jus


Easy
4
45
Published: August 19, 2015
Categories: ,

1. Marinade the grouse breast in creme fraiche, garlic and thyme for 24 hours.

2. In a saucepan, sauté the chopped carrots in butter with splash of water, when nearly cooked add the ginger, honey and cream and finish cooking, then make a fine puree with a hand blender

3. Peel the baby carrot to remove the outer skin and then peel the carrots lengthways to create ‘’carpaccio’’, place in iced water

4. In a saucepan, add the chopped shallots and the vinegar and reduce until nearly done

5. Add the oil and warm through, toss in the mushrooms and cook for a minute, season with pepper and a sea salt, add some flat leaf parsley, keep to one side

6. In a non stick pan, cook the grouse breasts 2 minutes each side, remove from pan and allow to rest

To serve

1. Divide the carrot puree between the plates and pull across, then scatter the mushrooms across the plate

Modern Scottish recipe: Roast salmon with wilted spinach and Old Pulteney whisky cream reduction

2. Cut the grouse breast into three slices, drain on paper and add to the plate, before adding the watercress leaves, flowers and spring onions

3. Season the carrot carpaccio with a little salt and divide onto the plates, before finishing witha few drops miso grouse jus and oil

Ingredients

  • 4 grouse breasts
  • 50ml creme fraiche
  • 1sprig thyme
  • 3 juniper berries crushed
  • 1 clove garlic
  • sea salt and pepper
  • 2 carrots peeled and chopped
  • 1 teaspoon heather honey
  • 1\2 an inch of ginger root finely grated
  • 100ml double cream
  • 30gm butter
  • 100gm Scottish chanterelles
  • 1 shallot finely chopped
  • 25ml sherry vinegar
  • 25ml rapeseed oil
  • 9 Baby carrots – purple, white and orange
  • Butter
  • Seasoning
  • Watercress leaves
  • 2 spring onions
  • Edible flowers
  • 50 ml reduced grouse stock (made from the grouse bones)
  • 1 spoon of miso
  • 1 spoon virgin rapeseed oil
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