Licensing grouse shooting must not jeopardise jobs and conservation
Rural organisations have issued a joint statement following the Scottish Government’s proposals to introduce a licensing scheme for grouse shooting.
Tony Singh serves up grouse to mark the start of the season
Top TV chef Tony Singh MBE celebrates the start of the grouse season with a spin on a traditional North East dish.
Working with BASC, Edinburgh-based Scottish chef Tony Singh has unveiled his new recipe for Grouse Parmo.
In a nod to the traditional ‘Parmo’, or ‘Teesside Parmesan’, Tony’s version combines the rich, gamey flavour of grouse with elements from the original dish.
“Here we take the king of gamebirds and make it a bit more fun and accessible, crossing it with a Teesside classic, the Parmo,” said Tony, who is currently starring on ITV show Cooking With the Stars.
The recipe incorporates a classic bread sauce in place of the traditional Béchamel and the dish is enhanced with a tomato sauce infused with redcurrant jelly.
He added: “The tomato and redcurrant sauce can be made two days in advance, as can the bread sauce and game chips – the rest is just before you serve.”
Try the recipe for yourself below.
Grouse parmo
Ingredients for six peopleÂ
This recipe uses three birds, breast taken off and skinned, legs and bones to be used for game stock if you wish.
100g plain flour
2 free-range eggs, beaten
75g parmesan, grated
75g breadcrumbs
Salt and pepper
Method
- Season the flour and place in one bowl, put the beaten eggs in another bowl and the breadcrumbs in a third bowl.
- Dip each grouse breast piece in the flour, then dust off any excess and drop into the egg. Finally coat in the breadcrumb pressing it into the breast firmly.
- Shallow fry the breast till golden and crispy and place in an oven proof tray, top with the bread sauce and sprinkle on the parmesan cheese and grill until it has some colour.
- To assemble, place some tomato and redcurrant sauce in the middle of the plate and place on a grouse breast. Serve the game chips on the side.
Bread Sauce
700ml milk
50g butter
1 onion, chopped
6 cloves
6 peppercorns
2 garlic cloves
1 bay leaf
3 thyme sprigs
100g white breadcrumbs
Nutmeg – freshly grated about ½ of a nutmeg or a good pinch of ground nutmeg
Method
- Simmer the milk, butter, onion, cloves, peppercorns, garlic and herbs in a pan for 20 mins. Strain and return the liquid to the pan.
- Add the breadcrumbs and simmer for 3-4 mins.
- Add nutmeg, season and cover. This is to top the breast of grouse.
Redcurrant jelly and tomato sauce
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
100ml red wine
1 tsp dried oregano
1 x 400g tin of chopped tomatoes (or fresh cherry tomatoes 500g )
1 tbsp redcurrant jelly
Salt and pepper
Method
- Heat the olive oil in a saucepan and add the onion and garlic.
- Fry until translucent, then add the red wine. Allow to bubble fiercely until the volume of liquid has reduced by half, then add the oregano and tomatoes.
- Season with salt and pepper. Cover and simmer for 10 minutes, then remove the lid.
- Taste and add the redcurrant jelly.
- Simmer for a further 10 minutes, uncovered, until you have a well-reduced sauce – you don’t want anything too wet for this dish as it will make the grouse soggy.
Game chips
Two Maris Piper potatoes plus vegetable oil for frying, smoked paprika, chaat masala and salt
Method
- Slice the potatoes as thinly as possible with a mandolin, sharp knife or a crinkle-cut knife.
- Rinse the slices in cold water a couple of times and pat dry with a kitchen towel (this will help to remove the starch and make them crispier).
- Heat oil to 170°c, deep-fry the potato slices for a couple of minutes until golden brown.
- Drain any excess oil on a kitchen towel and season with salt, smoked paprika and the chaat masala.
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