Style: "GU_Buffet"

Roast Grouse with Blackberries and Salt Baked Celeriac


For the Grouse
2 fresh grouse
4 shallots
150g fresh blackberries
1 clove garlic
150ml brown chicken stock
4 rashers smoked bacon
¼ bunch thyme
50g butter
Olive oil

For the Salt Baked Celeriac
1 large celeriac with the green top on
100g egg white
700g table salt
¼ bunch rosemary
100ml olive oil
Maldon sea salt


            1. Tie the birds, with the smoked bacon on the back of the breast. Peel and thinly slice shallots and set to one side.
            2. Chop the rosemary, pick the thyme leaves and reserve to one side. Wash the blackberries.In a small bowl, combine the egg white and salt to form a salt paste and reserve to one side.
            3. Preheat the oven to 190C



For the Celeriac

            1. Cut the base of the celeriac, and place onto a tray.
            2. Cover the celeriac in a 2cm thick layer of the salt paste, ensuring that there are no gaps, and place into the preheated oven for 50 minutes.

For the Grouse

              1. In a heavy flame proof casserole pan, add a dash of olive oil and once hot, place the birds in the pan. Colour the birds on all sides, remove from the pan, and reserve to one side, allowing them to rest.
              2. Using the same pan, add in the sliced shallots, garlic and thyme. Add the blackberries, brown chic