For the bird You will need:
A Grouse Breast ( one per serving)
Dry cured Streaky Bacon( One rasher per serving)
Sea salt flakes and freshly ground pepper
Organic Rapeseed oil
Heat up your pan hot, almost smoking but not quite, add oil,place the breast skin side down and count until 10, then turn and do the same. Turn again and season to taste, turn again and season the other side.( Do not season before searing ).
Grill the bacon until almost crispy, and wrap around breast.
Place in tray in hot oven around a minute, take out and let rest for a little.This gives you time to plate and cook the other ingredients.
For the Blackberry Tart tatin you will need:
Puff pastry ( bought or you could make your own )
Honey of your liking
A muffin tin
Butter the insides of the muffin tin with butter, place the blackberries standing side to side, make sure they are quite compressed together. Add fresh thyme leaves, then add a spoon of honey and cover with a fitting round of puff pastry. Tuck all the sides of the pastry into the tin. Egg wash and bake for 20 minutes at 200 C ( Fan assisted oven) or 220C normal oven.
Let cool a bit, cover with flat tray and turn. This can be quite messy because it cooks very juicy. I like covering the tin with tight cling film , and then turning them.
Decorate with sprig of fresh thyme.
Cook some kale& watercress in a pan with butter, sea salt, pepper and squeeze of lime.
It will be ready when it is wilted and soft , but with a bit of crunch. Squeeze the kale of its juices and make a rough ball.
Place on warm plate like a little ball, place the Grouse on it, garnish with some watercress,across it place the tatin and serve with a side dish of roasted beetroot wedges and roasted radishes, all seasoned well and a sprinkle of chives.
And do not forget the shot of Heather Ale to accompany the dish !
Copyright@Justlovefood Leith 2012