Yield: 1 servings
Measure | Ingredient |
---|---|
2 \N | Oven ready grouse |
\N \N | Butter |
500 grams | Frozen cranberries |
200 millilitres | Orange juice |
1 \N | Bay leaf |
\N \N | Demerara sugar to taste |
50 millilitres | Gin |
1 bunch | Watercress; picked as leaves |
\N \N | ; only |
4 slices | Baguette; sliced at a long |
\N \N | ; angle to give a big |
\N \N | ; 'crostini' |
\N \N | Olive oil |
Preheat the oven to 200C.
Put the grouse in a roasting pan, season and butter and roast for 15 minutes.
Set aside and leave to cool. Meanwhile, boil the next four ingredients and cook down to a compote, remove from the heat, check the seasoning and stir in the gin. Fry the crostini in the oil and keep on some kitchen paper.
Finally place the crostini on a plate and top with the compote and watercress leaves, remove breast from the grouse, slice and place on top.
Converted by MC_Buster.
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.