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Andrew Pern

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Andrew's Recipes Chef’s Table

Starter

Preparation 1 hour

Cooking 15 mins

Serves 4

Braised Faggots of Farndale Grouse with a Bubble and Squeak Rösti, Garden-grown Redcurrant ‘Gravy’

A perfect way to use old grouse, which could otherwise have a tendency to be a little tough. We use the livers and heart as well to give a good ‘offally’ depth. Sit two or three faggots on a crisp Bubble and Squeak Rösti, and spoon over the tart redcurrant gravy – the redcurrants’ acidity helps to ‘cut through’ the richness of the rest of the dish.

Ingredients

•  100g of pig’s caul
•  Meat from 2 ‘old’ grouse, including offal (liver and heart), roughly chopped
•  2 shallots, peeled and finely chopped
•  1 clove of garlic, finely chopped
•  5g fresh thyme leaves
•  A little oil for frying
•  150g sausagemeat
•  200ml of game stock
•  30g fresh redcurrants, off the stalks
•  Seasoning

For the Bubble and Squeak Rosti:
•  2 Maris Piper potatoes
•  1 carrot
•  50g bacon bits
•  50g Savoy cabbage
•  1 shallot, finely sliced
•  Seasoning
•  10g butter

Preparation method

Take the pig’s caul and place in cold water for up to 12 hours. Take roughly chopped grouse meat and offal and blend together in the food processor. Then, fry off the shallot, garlic and thyme in a little oil until soft. Add to the minced grouse and the sausagemeat, and combine together. Season.

Place the mixture into the fridge and allow to set for about 1 hour. Once set, bring the game stock to the boil, roll the meat mixture in to little balls, about the size of golf balls, and wrap these in the pig’s caul. (You should get three a portion). Once all wrapped, place in the stock and cook for approximately 15 minutes.

To make the Rosti, grate the potatoes and carrots and place in a bowl. Slice the bacon, cabbage and shallot and add to the mix, season with salt and pepper. Then, heat a small frying pan and add the butter, fry the potato mix until golden brown on one side and turn over and cook to the same colour. Once cooked on both sides, drain on kitchen paper.

To serve, place the rosti potato in the centre of a bowl, take three faggots and place on top of the potato. At this time, the stock will have reduced by half, leaving a fine, rich sauce, add the redcurrants to the sauce and spoon over the faggots. Enjoy!

Serving Suggestions

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