mango salsa
| General Recipes
Cooking receipe to make mango salsa under category General Recipes. You may find some video clips related to this receipe below.mango salsa2 large ripe mangoes 2.5cm long lump of fresh ginger 1 small hot red chilli seeded and chopped 1 tablespoon chopped mint leaves 1 teaspoon ground cumin salt to
[ read more ]
Japanese Stir-Fry Japanese cooking recipe
| Japanese
Ingredients 4 boneless skinless chicken breasts, cubed 1 green bell pepper, diced 1 small white onion, diced 4 carrots, cut in matchsticks 1 red bell pepper, diced 1 large broccoli, cut bite size 1/4 cup sesame oil 1/3 cup shoyu 1/4 cup rice vinegar 2 tablespoons mirin 1 tablespoon sugar
[ read more ]
Nyonya-style Fried Rice
| Cyber Kuali
Cooking receipe to make Nyonya-style Fried Rice under category Cyber Kuali. You may find some video clips related to this receipe below.Nyonya-style Fried RiceBy Amy BehIngredients: 450g overnight cooked rice 3-4 tbsp oil Ground ingredients (A): 4 shallots 2 cloves garlic 1 tbsp chilli paste 50g dri
[ read more ]
fruit cake
| Aga Recipes
Cooking receipe to make fruit cake under category Aga Recipes. You may find some video clips related to this receipe below.fruit cake150g plain flour 1/2 level tsp salt 1 level tsp ground cinnamon 1 level tsp ground mixed spice 450g sultanas cleaned 350g currants cleaned 350g raisins cleaned225g gla
[ read more ]
Cooking receipe to make roast grouse with pancetta under category General Recipes. You may find some video clips related to this receipe below.
roast grouse with pancetta
Tetraone cucinato nella pancetta
italian
river cafe cook book
1 grouse plucked and cleaned
1 chicken liver finely chopped
5 thin slices pancetta
2 large sprigs fresh thyme
1 garlic clove peeled and chopped
25g butter
250ml sweet red wine (such as Aleatico di Puglia or Recioto deila Valpolicella)
sea salt and freshly ground black pepper
1 tablespoon olive oil
To make the stuffing mix the liver with two of the pancetta slices cut into matchsticks the leaves of one of the sprigs of thyme and the chopped garlic then brown in the butter in a small pan.
This will only take a few minutes.
When a good colour add 175ml of the wine boil to reduce a little season and cool.
Spoon this stuffing into the cavity of the bird.
Place the remaining thyme sprig on the breast of the bird cover with the remaining pancetta slices and tie on with string crossing the string to tie the legs together so that the stuffing does not fall out.
Preheat the oven to 230 C/4so F/Gas 8.
Brush a suitably sized roasting pan with the olive oil heat and seal the grouse well on the back legs and each breast.
This is especially important if the grouse is well hung and quite high.
Place in the oven and roast for 2030 minutes depending on size and how rare you like grouse.
We serve them slightly pink.
The easiest way to test for doneness is to pull the leg away from the body at the thigh.
If still blue cook for a little longer.
Grouse vary in roasting time because they differ so much in size.
Leave the bird to rest for 23 minutes then remove from the pan and untie the string.
Heat the roasting pan add the remaining wine and reduce by half.
Return the bird to the pan and turn to coat it in the juices.
Stuffing Variations
Mostarda di Cremona:
Take four pieces of fruit from a small jar of mostarda di Cremona and chop. Mince and fry about 50g fresh pork belly in 2 tablespoons in olive oil for a few seconds then add 1 chopped garlic clove and 1 small sprig of thyme. Chop 25g coppa di Parma into ribbons and add to the pan along with the mostarda fruit. Season and when cool place 1 heaped tablespoon inside each bird.
Dolcetta:
Use 1 large tablespoon dolcetta jam per bird plus a slice of pancetta.
Quince cheese (qv) can be used in the same way. Use 1 tablespoon per bird along with a slice of pancetta and a sprig of thyme.
Per person
[tubepress mode=’tag’, tagValue=’roast grouse with pancetta’]
