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Paul Ainsworth

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Preparation

Cooking

Serves 4

Roast grouse, pain au chocolat, roast potatoes and blackberries

Ingredients

•  4 medium sized grouse (oven ready)
•  4 croissants (cut into small pieces)
•  100ml milk
•  Thyme, bay leaf
•  100ml dark sauce made with grouse bones
•  25g extra bitter chocolate (great quality 70% cocoa is the best for this recipe)
•  100g blackberries (cut in half)
•  50g watercress
•  25ml raspberry vinegar
•  4 large potatoes (cut for roasting)

Preparation method

1.  Take the legs off the grouse, clean the leg bone and take out the thigh bone
2.  Season the legs roll them in cling film and poach at a simmer for 15 minutes
3.  Rub a little olive oil on to the crown of the grouse and some thyme wrap in cling film and
     poach for about 4 minutes take out and rest
4.  Make the croissant sauce bring the milk thyme and bay leaf to the boil and add the
     croissants stir all the ingredients together and leave to infuse for 20 minutes then blitz
     in a liquidiser until smooth and keep warm
5.  Par boil the potatoes, drain them off giving them a little bash in the colander season with
     mustard powder salt and pepper and roast in the hot duck fat
6.  Take a frying pan unwrap the grouse from the cling film and sauté golden brown in a little
     olive oil and butter take out the pan and rest again
7.  Take the legs out the cling film and roast them in the same pan  
8.  Once rested take the two breasts off the bone they should be nice and pink keep
     them warm  
9.  Now plate up the breasts with roast potatoes croissant sauce and finish with the
     chocolate sauce, blackberries and water cress

Serving Suggestions

Enjoy this wonderful autumn dish with a light rioja

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