Roast grouse with blackcurrant & beetroot sauce

Roast grouse with blackcurrant & beetroot sauce

PREP: 40 MINS
COOK: 1 HR40 MINS
MORE EFFORT
SERVES 4

Available from August, this game bird is best served with a fresh, full-flavoured fruit sauce and a dash of whisky to boot

Ingredients

 

4 young grouse, legs removed and reserved

50g unsalted butter

4 thyme sprigs

1 large or 2 small shallots, finely chopped

4 slices pancetta

4 slices white country bread, buttered

buttered spinach, to serve (optional)

For the sauce

1 tbsp unsalted butter
1 tbsp sunflower oil
8 grouse
legs (see above)
1 shallot, chopped
1 bay leaf
1 thyme sprig
2 tbsp whisky
600ml chicken stock
1 tbsp redcurrant jelly
50g blackcurrant, topped and tailed
50g cooked beetroot, coarsely grated
1 tbsp crème de cassis

Method

1. First make the stock for the sauce: place a large saucepan over a medium-high heat. When it is hot, melt the butter with the sunflower oil. Add the grouse legs and brown in the pan for 4-5 mins, turning regularly. Add the shallot, bay leaf, thyme and whisky, and reduce the heat. Allow any liquid to evaporate, then add the chicken stock. Press the legs down in the stock so that they are all covered. Reduce the heat to a bare simmer and cook gently for 1 hr.

 

2. Discard the legs. Strain the stock into a clean pan and reduce, over a medium heat, until you have about 300ml. Allow this to cool, then cover and chill if not using immediately. Can be done a day ahead up to this stage. You can finish the sauce once the grouse are cooked.

 

3. Clean the grouse: remove any remaining feathers, and rinse the birds inside and out with cold water. Pat them dry with kitchen paper. Divide the butter between the cavities of the birds, and add to each a thyme sprig and some chopped shallot. Season the birds inside and out, and wrap a slice of pancetta over the top of each bird. The birds are now ready to cook, but can be chilled for several hours if necessary – allow them to come to room temperature before you cook them (this will take 1 hr or so).

 

4. Heat oven to 220C/200C fan/gas 7. Place the grouse in a roomy roasting tin and the buttered slices of bread on a baking tray – they will toast at the same time as the grouse cook. To cook the grouse to medium, put in the oven for 18-20 mins. Keep an eye on the toasts and remove them when they are golden brown. The grouse are cooked when the breasts feel firm to the touch. If you have a cooking thermometer, cook them so that the thickest part of the breast, just above the wing, registers 55C.

 

5. Remove the birds from the oven. Place each on a piece of the buttered toast to absorb any juices that drain from the birds. Cover loosely with a piece of foil and leave to rest for 10 mins while you finish the sauce.

 

6. Put the roasting tin on the heat and, when it is warm, add the grouse stock. Let it simmer, scraping the juices from the bottom so that they dissolve in the stock. Add the redcurrant jelly, blackcurrants, beetroot, and finally the cassis. Simmer the sauce for 3-4 mins, then remove from the heat and season to taste. Serve the grouse on heated plates with a little sauce drizzled around, and some buttered spinach, if you like.


Roast grouse with blackcurrant & beetroot sauce
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Roast grouse with blackcurrant & beetroot sauce
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Grilled Cheeseburgers

Grilled Cheeseburgers

Level: Easy

Total: 25 min

Active: 25 min

Yield: 6

Ingredients

2 1/2 pounds ground beef

Kosher salt and freshly ground black pepper

Vegetable oil, for the grill grates and buns

6 slices American or Cheddar cheese

 

6 seeded hamburger buns, split

Lettuce leaves, tomato slices, red onion slices, ketchup and mustard, for serving

Directions

1. Prepare a grill for medium heat. Divide the ground beef into 6 even pieces and shape each into a 1-inch-thick patty. Press in the center of each patty so it is slightly thinner than the edges. Sprinkle generously on both sides with salt and pepper. Lightly oil the grill grates.

2. Grill the burgers, flipping once, until well browned and medium rare, 6 to 7 minutes per side, topping with a slice of cheese in the last few minutes of grilling. Lightly brush the buns with oil and grill until lightly toasted. Put the burgers on the bottom buns and top with the lettuce, tomato, onions and top buns. Serve with ketchup and mustard on the side.


Grilled Cheeseburgers
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Grilled Cheeseburgers
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Basic Marinara Sauce Recipe

Basic Marinara Sauce Recipe

Are you a fan of hearty Italian cooking? Do you love pizza and pasta? Well we’re big fans of Italian cuisine and pizza and pasta are our favorites, specially those with marinara sauce!

Sure we have our favorite Italian restaurants both here and abroad. But nothing beats home cooking! And a bowl of spaghetti is comfort food at its best.

Pastas and pizza have 2 basic ingredients; dough in the form of noodles or crust, and sauce. So making it at home should be easy, specially since you can buy pasta, crust, and sauces dried, frozen, or bottled from any grocery store. But why settle for boxed sauces (or pasta or crust) when making it from scratch is so simple?

Ok maybe making pizza dough is a bit time consuming and so is making pasta, but the sauces, well that’s pretty easy! (If you want to make homemade pasta check out my review of the Philips Pasta Machine). Marinara

One of the easiest and most versatile sauces is Marinara Sauce. You can use it for pasta, think spaghetti marinara; pizza, think Margherita; sandwiches, think meatball subs; and as a dip, think fried mozzarella sticks!

So today I’ll share my Basic Marinara Sauce Recipe. Believe me it’s super easy!
I use canned Fire Roasted diced tomatoes to give it that homemade taste. Sugar cuts the acidity of all those diced tomatoes so don’t leave it out even if you think it’s weird. And lastly I add some spice with crushed red peppers, yes, the the stuff you sprinkle on your pizza; you can add the tablespoon or more if you like spicy or omit it if you don’t.

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Basic Marinara Sauce Recipe
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Basic Marinara Sauce Recipe
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Ingredients
Servings:
Instructions
  1. Purée diced tomatoes in a blender, you will have to purée in 2 batches
  2. Heat olive oil in large pot
  3. Sautée garlic for about a minute, do not allow them to brown or even burn as it will make sauce bitter
  4. Add Italian seasoning and crushed pepper, mix well
  5. Add puréed tomatoes
  6. Stir in salt, sugar, and bay leaf
  7. Let boil then turn down heat to low
  8. Simmer sauce for about an hour
  9. Serve over pasta or use in pizza and sandwiches, or as a dip
  10. You can brown ground meat then add marinara sauce to make a meat sauce
  11. You can also use it in your favorite pasta dish like Chicken or Eggplant Parmesan and spread it on your lasagnas!
  12. Store in mason jars or sealed plastic containers in the refrigerator for about a week. Or store in freezer safe containers in your freezer for about 3 months.
  13. Whatever you use this Marinara Sauce for, enjoy!
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Frico Cups

Frico Cups

Serve your raw green salad in frico cups!

Frico cups are small cups made entirely out of cheese. They are naturally low carb, gluten-free, and completely irresistible.

 

Image result for Frico CupsYou know that little bit of cheese that oozes onto the skillet when making a grilled cheese sandwich? The stuff that turns dark and crispy and perfect for popping in your mouth? Frico cups are essentially an entire serving bowl made of that rich crispy cheese.

You can make them in various sizes. Yet I’ve discovered if you bake them about the size of a paper muffin liner and fill them with a smaller serving of salad, they’re more likely to disappear!

Frico is what Italians call the wafer like crisp that forms when you bake or fry shredded cheese.

This delicate, baked Parmesan cheese cups are deceptively easy to make. You can fill them with whatever you want, but grape tomato, olive and feta make for a light and refreshing snack.

 

Ingredients

For the Frico Cups

Parmesan cheese (3 tbsp. per cup)

For the Grape Tomato, Olive and Feta Salad

4 c. grape tomatoes, halved

1/4 c. green olives, sliced and pitted

1/3 c. crumbled feta cheese

1 tbsp. olive oil

Kosher salt

black pepper

Basil, for garnish

For the Sesame Cucumber and Radish Salad

1 English cucumber, finely chopped

3 large radishes, thinly sliced

1 tbsp. lime juice

2 tsp. toasted sesame oil

2 tbsp. black and white sesame seeds

Kosher salt

black pepper

For the Farro, Corn and Green Onion Salad

4 ears corn, husked

2 c. cooked farro

2 green onions, thinly sliced

3 tbsp. lemon juice

1 1/2 tbsp. olive oil

Kosher salt

black pepper

Directions
  1. For the Frico Cups: Grate Parmesan and make piles, 2 inches apart, on a lined baking sheet. Bake at 375 degrees F until melted but not quite brown (6 minutes); use a thin metal spatula to quickly transfer to muffin pan, pressing lightly in centers. Cool before filling.
  2. For the Grape Tomato, Olive and Feta Salad: In medium bowl, combine grape tomatoes, green olives, feta cheese, sherry vinegar, and olive oil. Season with salt and pepper; garnish with basil.
  3. For the Sesame, Cucumber and Radish Salad: Toss cucumbers and radishes with lime juice, sesame oil, and sesame seeds. Season with salt and pepper.
  4. For the Farro, Corn and Green Onion Salad: Preheat grill on medium-high. Grill corn 10 minutes, turning occasionally. Remove from grill, let cool. Cut kernels off into large bowl; toss with farro, green onions, lemon juice, and olive oil. Season with salt and pepper.

Simple, summery and a great little appetizer with a salty parmesan bowl of its own.!

 

 


Asparagus Pockets

Asparagus Pockets

Asparagus is one of my favorite vegetables. It’s high in fiber, vitamins, and minerals; and low in calories and sodium. It’s a versatile vegetable that can be used as a side dish, appetizer, or as a main course ingredient, think stir-fry!

Here’s one of my favorite asparagus recipes. These Asparagus Pockets are tasty, easy, and look impressive. They’ll make a great appetizer at a party, specially during the holidays. They’re so easy to make, you can whip them out in less than an hour. Guests will think you spent hours preparing them!

Here’s my recipe, hope you love them as much as we do!

Ingredients:
– 24 Asparagus tips – washed and trimmed to about 8” long
– 2 cans refrigerated crescent dough
– 1/2 shredded Parmesan cheese
– 1 Egg – beaten

Procedure:

  1. Pre-heat over to 375 degrees
  2. Prepare asparagus
  3. Unroll crescent dough – dough is pre-cut into 8 triangles and unroll as 4 sets of triangles together forming a rectangular piece
  4. Separate rectangles – Do not separate it into triangles – you should have 8 rectangles with a diagonal line scored from one corner to the other
  5. Press the scored line together to form a smooth rectangle
  6. Place 3 asparagus tips diagonally across the dough – from corner to corner
  7. Sprinkle about 1/2 tsp of cheese over asparagus
  8. Fold free corners over each other to form the pocket. Top and bottom of asparagus should peek out. Check picture above.
  9. Place each pocket on a parchment covered baking sheet.
  10. Brush each pocket with beaten egg.
  • Bake in oven about 20 minutes or until dough is golden brown.
  • Remove from oven and serve hot or warm.
  • Makes 8 pockets.
Asparagus Pockets
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Asparagus Pockets
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