Grouse and cranberry crostini
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Oven ready grouse | |
| Butter | ||
| 500 | grams | Frozen cranberries |
| 200 | millilitres | Orange juice |
| 1 | Bay leaf | |
| Demerara sugar to taste | ||
| 50 | millilitres | Gin |
| 1 | bunch | Watercress; picked as leaves |
| ; only | ||
| 4 | slices | Baguette; sliced at a long |
| ; angle to give a big | ||
| ; 'crostini' | ||
| Olive oil | ||
Directions
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.