Grouse Parmo
Celebrity chef Tony Singh shares one of his favourite grouse recipes, a game take on a Teeside classic.
Ingredients
Parmo
Fresh Ingredients
- 3 Grouse, breast taken off and skinned. The legs and bones can be used for game stock and if you can’t get grouse you could use pheasant
- 2 Free-range eggs, beaten
- 75 g Parmesan, grated
Store Cupboard Ingredients
- 100 g Plain flour
- 75 g Breadcrumbs
- Salt and pepper to taste
Bread Sauce
Fresh Ingredients
- 700 ml Milk
- 50 g Butter
- 1 Onion, chopped
- 2 Garlic cloves
- 3 Thyme sprigs
Store Cupboard Ingredients
- 6 Cloves
- 6 Peppercorns
- 1 Bay leaf
- 100 g White breadcrumbs
- 1/2 Nutmeg, freshly grated, or a good pinch of ground nutmeg
Redcurrant and Tomato Sauce
Fresh Ingredients
- 1 Onion, finely chopped
- 2 Garlic cloves, finely chopped
Store Cupboard Ingredients
- 1 tbsp Olive oil
- 100 ml Red wine
- 1 tsp Dried oregano
- 1 400g tin of chopped tomatoes (or 500g fresh cherry tomatoes)
- 1 tbsp Redcurrent jelly
- Salt and pepper to taste
Game Chips
Fresh Ingredients
- 2 Maris Piper potatoes
Store Cupboard Ingredients
- Vegetable oil, for frying
- Smoked paprika
- Chaat masala
- Salt
Instructions
Parmo
- Season the flour and place in one bowl, put the beaten eggs in another and the breadcrumbs in a third bowl.
- Dip each grouse breast in the flour, 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 on a oven proof tray, top with the bread sauce, 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
- 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 pour over the grouse.
Redcurrant and tomato sauce
- Heat the olive oil in a saucepan and add the onion & 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
- Slice the potato 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 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 kitchen towel and season with salt, smoked paprika and the chaat masala.
Top Tips
- Both sauces and the game chips can be made up to two days in advance and the sauces just reheated before you serve.
