| CATEGORY |
CUISINE |
TAG |
YIELD |
|
British |
Thoroughly, Modern, British |
1 |
servings |
INGREDIENTS
| 2 |
|
Oven ready grouse |
|
|
Butter |
| 500 |
g |
Frozen cranberries |
| 200 |
ml |
Orange juice |
| 1 |
|
Bay leaf |
|
|
Demerara sugar to taste |
| 50 |
ml |
Gin |
| 1 |
bn |
Watercress; picked as leaves |
|
|
; only |
| 4 |
sl |
Baguette; sliced at a long |
|
|
; angle to give a big |
|
|
; 'crostini' |
|
|
Olive oil |
INSTRUCTIONS
Preheat the oven to 200C.
Put the grouse in a roasting pan, season and butter and roast for 15
minutes.
Set aside and leave to cool. Meanwhile, boil the next four ingredients and
cook down to a compote, remove from the heat, check the seasoning and stir
in the gin. Fry the crostini in the oil and keep on some kitchen paper.
Finally place the crostini on a plate and top with the compote and
watercress leaves, remove breast from the grouse, slice and place on top.
Converted by MC_Buster.
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
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