Le Caprice Roast Whitfield estate Grouse salad
Serves 4
Ingredients
Method
Preheat the oven to 240°C / gas mark 8
Gently wash the girolles, and pat dry with kitchen paper. Put two thirds of the salad dressing into a small saucepan and simmer gently. Stir in the girolles. Bring back to a gentle simmer for a minute and then remove from the heat. Leave until cool and keep to one side.
Season the grouse and rub the breasts with butter. Roast for about 15 minutes, keeping them nice and pink. Leave to rest.
For the dressing, place all the ingredients into a jar and shake until emulsified.
Pre-heat the grill to a medium temperature, roughly chop the hazelnuts and lightly toast on a baking tray. Be careful not to burn. Season with sea salt.
To serve, arrange the leaves and herbs on 4 serving plates with the girolles interspersed. Remove the breasts from the grouse carcasses and cut them into 6 or 7 slices; arrange on the plates. Mix the remaining dressing with the elderberries in small saucepan and warm through. Spoon the dressing over the grouse. Scatter the hazelnuts and a few more salad leaves on top to finish
Andrew Mclay is Head Chef of Le Caprice. www.le-caprice.co.uk
The grouse used in this recipe came from www.blackface.co.uk
Ingredients
- 2 oven-ready grouse
- 20g unsalted butter, softened
- 80g elderberries
- 60g hazelnuts
- 100g mixed salad leaves
- ½ bunch chives, finely chopped
- ½ bunch chervil, finely chopped
- ½ small bunch flat leaf parsley, finely chopped
- 200g small girolles
- Sea salt and freshly ground black pepper
- 200ml extra virgin olive oil
- 200ml groundnut oil
- 1 lemon, juiced
- 50ml white wine vinegar
- 50ml sherry vinegar
- ¼ teaspoon black pepper
Method
Preheat the oven to 240°C / gas mark 8
Gently wash the girolles, and pat dry with kitchen paper. Put two thirds of the salad dressing into a small saucepan and simmer gently. Stir in the girolles. Bring back to a gentle simmer for a minute and then remove from the heat. Leave until cool and keep to one side.
Season the grouse and rub the breasts with butter. Roast for about 15 minutes, keeping them nice and pink. Leave to rest.
For the dressing, place all the ingredients into a jar and shake until emulsified.
Pre-heat the grill to a medium temperature, roughly chop the hazelnuts and lightly toast on a baking tray. Be careful not to burn. Season with sea salt.
To serve, arrange the leaves and herbs on 4 serving plates with the girolles interspersed. Remove the breasts from the grouse carcasses and cut them into 6 or 7 slices; arrange on the plates. Mix the remaining dressing with the elderberries in small saucepan and warm through. Spoon the dressing over the grouse. Scatter the hazelnuts and a few more salad leaves on top to finish
Andrew Mclay is Head Chef of Le Caprice. www.le-caprice.co.uk
The grouse used in this recipe came from www.blackface.co.uk