Roast grouse, celeriac, salted grapes and walnuts
Author: John Williams
Serves: 10
Ingredients
- butter for frying
- 10 grouse
- 80g Alsace bacon lardons
- 350g white grapes
- 200g salsify
- 20g chopped parsley
- 200g celeriac purée
- 150g girolles
- ½ punnet baby watercress
- 80g candied walnuts
- 200g roast juices
Method
- Quickly seal the grouse in foaming butter, then finish in the oven at 180C/Gas 4 for 12 mins.
- Sauté the bacon lardons in foaming butter then drain.
- Peel the grapes and lightly salt them.
- Cut the salsify into small batons then caramelise in oil and glaze with a small amount of sauce (recipe, right), finally finishing with chopped parsley.
- Sauté the girolles.
- Dress the plate with celeriac purée (recipe, right) swiped on one side with a couple of walnuts per plate neatly arranged on top. Remove the grouse breasts from the crowns and put the breasts together, skin side facing out. Deglaze the roasting pan with the jus and serve on the side.
Notes
Accompaniments:
Celeriac purée
1 celeriac
250g butter
100ml cream
salt
Method
Peel the celeriac and cut into small pieces. Place in a vac pack bag with 50g of the butter. Seal completely and steam until well cooked. Blitz in a food processor. Add the butter in small amounts with the cream and salt. Blitz until smooth. Check for seasoning.
Candied walnuts
100g walnuts
1 litre water
1kg sugar
Method
Bring the water and sugar to the boil so the sugar dissolves. Place the walnuts in a tub, pour over the liquid and soak in the fridge for 24 hours. Strain off all the liquid and fry slowly in a pan with oil. Remove from the oil and dry on a J-cloth.
Salsify
200g salsify
juice of 1 lemon
25g olive oil
salt
Method
Wash and peel the salsify then place in vac pack bags with the lemon juice, olive oil and salt. Seal completely and steam until cooked. Chill and cut into batons. Finish as in the main recipe, above left.
Celeriac purée
1 celeriac
250g butter
100ml cream
salt
Method
Peel the celeriac and cut into small pieces. Place in a vac pack bag with 50g of the butter. Seal completely and steam until well cooked. Blitz in a food processor. Add the butter in small amounts with the cream and salt. Blitz until smooth. Check for seasoning.
Candied walnuts
100g walnuts
1 litre water
1kg sugar
Method
Bring the water and sugar to the boil so the sugar dissolves. Place the walnuts in a tub, pour over the liquid and soak in the fridge for 24 hours. Strain off all the liquid and fry slowly in a pan with oil. Remove from the oil and dry on a J-cloth.
Salsify
200g salsify
juice of 1 lemon
25g olive oil
salt
Method
Wash and peel the salsify then place in vac pack bags with the lemon juice, olive oil and salt. Seal completely and steam until cooked. Chill and cut into batons. Finish as in the main recipe, above left.
