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Roast grouse with peach sauce

Ed Baines from Great Food Live
Ed Baines's innovative recipe for grouse with endive and caramelised peaches is overflowing with flavour

Roast grouse with peach sauce

Method

1. Bring the vegetable stock to the boil in a large pan. Place the grouse, breast side down in the stock until fully submerged, then poach gently for 8 minutes.

2. Remove the pan from the heat and leave until cool.

3. When cool, remove the grouse from the stock and allow to rest at room temperature, breast side down.

4. Cut the endive lengthways.

5. Heat the butter and half the oil in a frying pan and cook the endive gently for about 5 minutes until lightly browned.

6. Add enough chicken stock to cover and simmer for 7-8 minutes. Remove from the pan and set aside.

7. To caramelise the peaches: cut across the bottom of each peach and drop into boiling water for 10 seconds; refresh in cold water and peel away the skin.

8. Heat the palm sugar and fish sauce in a frying pan for about 2 minutes until caramelised, then add the peaches and cook for a further 2 minutes.

9. Remove form the heat and stir in the lime juice.

10. Preheat the oven to 240C/gas 9.

11. Heat the remaining oil in a frying pan and sear the grouse until golden brown on all sides.

12. Transfer the grouse to a roasting tin and pour over any remaining hot oil.

13. Roast in the oven for 4 minutes.

14. Remove from the oven and cover with foil. Allow to rest for 10 minutes.

15. Place the grouse breast side up on a chopping board. Cut in half using a serrated knife, then cut the legs and breast into two pieces

16. To serve: place the endive on a serving plate and arrange the grouse on top. Pour over the peaches and sauce. Sprinkle with a pinch of salt and Sichuan pepper and serve with rice.

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Serves: 2

Prep: 20 min
Cook: 35 min

Ingredients
1.2 litres vegetable stock
500g Grouse
2 endives, ideally Belgian
2 tbsp Butter
2 tbsp Olive oil
500ml chicken stock
2 Peaches
2 tbsp Palm sugar
2 tbsp Fish Sauce
2 tbsp lime juice
½ tsp Sichuan Pepper and Salt
rice, to serve