Autumnal recipe to celebrate New Forest Food & Drink Week

Game for Grouse?  A Treat for Two!

With the compliments of  Alistair Craig – head chef at the Cambium restaurant at Careys Manor Hotel

In celebration of New Forest Food & Drink Week next week and also in anticipation of Great British Game Week which runs from 19th to 25th November, a fabulous recipe from Alistair Craig, head chef at the Cambium restaurant at Careys Manor Hotel in Brockenhurst.

Alistair creates exciting dishes using the natural beauty of the New Forest as his inspiration, focusing on simplicity, quality of ingredients and delicious flavours.

Alistair proposes a rather special recipe for Autumn:

Roast grouse, Beetroot orzotto, Cavolo nerocareys cambium alistair craig head chef recipe,  grouse with betroot and cavolo nero

Serves Two

You will need:

  • 2 Grouse
  • 4 garlic cloves - unpeeled
  • 500g beetroot
  • 120g pearl barley
  • 500g vegetable stock
  • 1 bay leaf
  • 6 leaves Cavolo nero
  • Black pepper
  • 1lemon

For the Orzotto put both the barley and stock in a pan bring to a boil then reduce the heat and cook until tender (20 minutes) 

Once cooked do not rinse – spread thinly on a tray to cool if you’re not using it immediately.

Put the beetroot in a close-fitting pan, add water to just cover, season with salt and sugar, bring to a boil, reduce the heat and simmer until tender (about 45-60)

Once cooked drain the water off, peel, (the skin will rub off), dice half and puree the other half.

Wrap the garlic in foil and roast in an oven for 45 minutes.

Season the grouse with salt and rub olive oil over the skin. Heat a frying pan until hot. Add the birds laying them on one side. Cook for about a minute to colour the skin then turn over and cook for a further minute to colour. Stand the birds up to colour each end.

Transfer to an oven proof tray and cook in the oven for eight to ten minutes depending on the size of the bird. Remove from the oven to a plate and rest in a warm place for fifteen minutes.

To serve

Heat the barley with a couple of tablespoons each of beetroot puree and dice. Season well with freshly ground black pepper, salt and lemon juice.

Remove the legs from the grouse and carve the breasts from the bone. Remove the sinew in the fillet and the connecting membrane between the fillet and breast.

Steam the cavolo nero for two minutes.

Serve with the roast garlic peeled

And then visit Cambium at Careys Manor and choose another of Alistair's delectable dishes!