Warm grouse salad with sourdough crumbs and Stilton cheese topping
Serves two as a main meal or four as a starter and works perfectly for both.
Ingredients
- 4 Grouse breasts
- 100 g Cavolo nero tough stalks removed
- 100 g Tender stem broccoli trimmed
- 4 Pickled walnuts
- 75 g Stilton cheese
- Olive oil
- Salt and pepper
For the dressing
- 1 tbsp Cider vinegar
- 1 tsp Wholegrain mustard
- 1 tsp Honey
- Salt and pepper
For the crumb
- 100 g Butter
- 2 thick slices Sourdough crusts removed, blitzed to crumbs
Instructions
- Place the Stilton cheese in the freezer for a couple of hours to harden.
- Bring a pan of salted water to a boil and blanch the cavolo nero and broccoli for 1-1½ minutes until the vegetables are just cooked.
- Drain immediately and plunge into cold water to retain their colour and texture.
- Slice the pickled walnuts.
- Whisk all the dressing ingredients together with 3tbsp of olive oil and season with salt and pepper.
- In a frying pan, heat 2tbsp olive oil and the butter over medium heat until it starts bubbling gently.
- Add the breadcrumbs and cook for 3-4 minutes until golden, stirring continuously.
- Drain the breadcrumbs on a kitchen towel and keep warm.
- Fry the grouse breasts in a good slug of olive oil for a couple of minutes on each side and season with salt and pepper.
- Remove from the pan and allow to rest.
To serve
- Place the cooked vegetables and pickled walnut slices on a plate, top with some sliced grouse breast and drizzle with the dressing.
- Scatter over the sourdough crumbs and grate the Stilton cheese over the top. Serve immediately.
Notes
