RSS Feed

Monthly Archives: December 2013

Roast Galantine of Grouse with a Scots Porridge & Blackpudding Farci.

This recipe requires a little bit of skill to complete but patience and time is all you need. If you are not too keen on Grouse it can be replaced with Quail, Partridge, Pheasant or a Guinea Fowl.
1 Brace of Grouse
25g Scots Porridge Oats
50g good quality Blackpudding ( I like Clonakilty!)
8 rashers of smoked Streaky Bacon
1 Banana Shallot
250ml game stock
50g unsalted Butter.
1 onion
1 carrot
1 stick of celery
6 peppercorns
1 bay leaf
1tbsp vegetable oil
Remove the wings from each bird and place in a heavy based saucepan, add the chopped onion, vegetable oil, chopped carrot and chopped celery, fry on a high heat stirring regularly.
Lay the birds on their breast so the backbone is upright and slit the length of the spine, follow the bones until the carcass is removed, add the chopped carcass to the pan and continue frying until well coloured, add the peppercorns and bay leaf with 500ml water, bring to the boil, skim of any scum and reduce to a simmer, cook for 2-3 hours then strain through a fine sieve in to a clean pan and reduce to 250ml.
Add the Scots Porridge oats and allow to soak the stock
Heat a large frying pan and finely dice the shallot and Blackpudding fry in a little of the butter then add to the oats. Check the seasoning and divide between the 2 birds, pull the skin together once the stuffing is where the carcass used to be and shape to resemble the grouse. Wrap each bird with 4 rashers of the bacon and secure with a little string, tie the legs together.
Heat a heavy frying pan and add the butter, place the birds in, split side down and fry, basting the breast for 2-3 minutes, place Ina hot oven (180oC) for 12 minutes, remove from the oven and baste then allow to relax.
Enjoy with the Bread Sauce Soufflé and Game Chips.

Savoury Choux Buns

Everyone associates Choux pastry with profiteroles, Choux buns and eclairs. This recipe is just a little different and can be used with a load of fantastic fillings to create delicious canapés for the festive season, or any season.
The secret is to infuse the milk with garlic, thyme, bay leaf and a shallot studded with a clove, this milk must be put on a low heat to slowly absorb the flavours and warm through.
130ml water
130ml of the infused milk (strained of all ingredients)
130g salted butter
200g plain (sifted) flour
8 medium eggs ( keep at room temperature)
Method:- pre-heat oven to 180oC
In a heavy based pan add the water and milk and heat but do not boil, add the butter and allow to melt, give a little whisk to mix.
Remove from the heat and beat in the flour, do this by hand for a better result. Allow to cool slightly.
Beat the eggs and gradually add to the roux beating continuously until a good consistency is achieved.
Line a baking sheet with baking parchment. Place the mix in a piping bag with a plain nozzle and pipe small balls leaving a space between each.
Bake in the oven for 12-16 minutes. To check remove one from the sheet and tap the bottom, if it sounds hollow it’s cooked. And allow to cool on a wire.
Cream cheese with herbs or finely chopped smoked salmon is a great simple filling that can be piped into these little savoury profiteroles.

Bread Sauce & Pancetta Soufflé

Bread Sauce & Pancetta Soufflé.

Bread Sauce, Cranberry & Pancetta Soufflé

This is just a twist on serving a regular Bread Sauce.
Take 250ml of milk and add 1 clove, 1 crushed clove of garlic, 1 bay leaf with a couple of twists of pepper and allow to heat in a pan gently. Remove the crusts from 3 slices of white bread and blitz them in a food processor then put into a bowl with a little pinch of nutmeg and a pinch of salt, strain the milk over the breadcrumbs and stir well. Take a large egg and separate, putting the white in a clean stainless bowl and whisk till stiff peaks, add the yolk to the bread and milk mix, stirring thoroughly.
Grease 4 ramekins with a little melted butter and line with thin slices of pancetta, ensuring it fits all the way round. Add a generous dessertspoonful of cranberry sauce to the base of the ramekin. Add the whipped egg whites to the bread mix and fold in well then divide between the ramekins. Place on a tray and bake in a hot oven; 180oC for 9 minutes.
To serve just tip them out to accompany your roast turkey or pheasant.