To mark the occasion, André Garrett, executive head chef of André Garrett at Cliveden, has shared with us his recipe for roasted Yorkshire grouse, sweetcorn, black pudding crumble, liver canapé, and whisky roasting juices.
Garrett, who was previously head chef at the Michelin-starred Galvin at Windows, took the helm at the restaurant at Cliveden House in 2013.
For the full recipe, see below:
Roasted Yorkshire grouse, sweetcorn, black pudding crumble, liver canapé, whisky roasting juices
- 4 whole grouse, feathered and intact
- Rapeseed oil
- 100g duck fat
- 100g salted butter
- 1 clove garlic
- 2 sprigs thyme
- 8 large slices lardo
- Blow torch
- Butcher's string
Pluck and clean your grouse (or ask your butcher). Once plucked, singe the birds lightly with the blowtorch to take away any unwanted feathers etc. Debone the legs, wings, wishbone and remove the innards (but keep the hearts and livers for the canapé).
Lay 2 slices of lardo over the breasts of each bird and tie for roasting. Heat a large frying pan with a little oil, season the birds inside and out, and sear the birds slowly all over.
Place in oven (preheated to 160Â°C) and baste every two minutes with the salted butter, crushed garlic and thyme, for approx. 10 minutes or once the bird is a nice pink colour. Set aside to rest. Remove the breasts and chop the bones for the sauce.
Use the blowtorch to singe the bones and melt the duck fat. Add the legs and allow to confit slowly on a very low heat, being aware not to boil (will take approx. one hour). Let the legs rest and cool in the pan, then remove. To reheat, crisp the legs in a small non-stick pan in the oven at 160Â° C for about 10 minutes. Season and serve.
Black pudding crumble
- 1 boudin noir (French black pudding from specialty shops)
- 50g panko breadcrumbs, toasted
- 50g chicken skin, scraped and cooked to crisp
- Salt and pepper
Chop the chicken skin until it is a coarse breadcrumb consistency, then peel the black pudding and chop. Heat a small pan and add the pudding with a small whisk. Mix and allow to cook gently on the heat. When dark and crumbly, pour out onto a tray and allow to cool, then mix with the panko and chicken skin. Season and set aside.
- Cleaned livers and hearts from birds
- 50g foie gras
- 1 small baguette
- 1 sprig thyme
- Splash of 12-year-old Balvenie whisky
- 20g salted butter
Chop all the hearts, livers and foie gras together. Heat a small frying pan over a medium heat, then add the butter and let it foam. Add the liver mix and sauté quickly. Season and add the chopped thyme. Finally, add the whisky. Slice the baguette lengthways and toast. Spread the liver mix when ready to serve.
- 150g fresh sweetcorn kernels cut from a fresh cob
- 50g butter
- 1 tsp madras curry powder
- 100ml hot chicken stock
- 40ml double cream
Boil the kernels in the stock. Gently toast the curry powder over a low flame. Add the kernels and cook gently until well cooked. Then drain the stock and add the kernels to the blender. Blend well. Whilst still hot, add the cream and butter, and continue to blend until smooth and thick. Remove the pureé, check the seasoning and pass through a fine sieve. Set aside and keep covered until needed.
Pickled carrot ribbons
- 2 medium sized carrots with greens
- 75ml water
- 50ml white wine vinegar
- 25g sugar
With a Japanese mandolin, slice the carrots lengthways into thin strips. Bring water, white vinegar and sugar to a boil and pour over the carrots. Leave them to pickle and cool (preferably for 2 hours).
Buttered savoy cabbage
- 1 small savoy cabbage
- 100g butter
- Salt and pepper
Remove the stalk of the cabbage and break into leaves. Cut 5cm squares from the leaves (you will need 16 in total). Warm the butter in a medium pan and add the cabbage when just foaming. Move gently around so as not to burn, and season as it cooks. Drain after 3-4 minutes and serve immediately.
- 40g chopped carrot
- 40g chopped shallot
- 40g chopped celery
- 1 clove garlic
- 3 sprigs thyme
- 1 pinch white peppercorns
- 1 bay leaf
- 2 tablespoons Elderberry vinegar (we make our own in season at the restaurant)
- 50ml 12-year-old Balvenie whisky
- 400ml good veal stock
- Carcasses from the roasted grouse
In a large pan, roast the vegetables until coloured then add the spice, thyme and the chopped carcasses and trimmings. Deglaze with a little water and reduce. Glaze the bones over and, once dry, add half the whisky and glaze again.
Then add the elderberry vinegar and glaze again. Add the stock, bring to the boil, skim and turn down the heat. Let this simmer gently for an hour or so to extract all the flavours, then strain to a smaller pan and reduce to consistency needed, coating the back of a spoon. Season to taste and finally strain again. Finish with the rest of the whisky and more vinegar if needed. Reheat to serve.
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