#glorioustwelfth

[tmarshconnors]

Happy glorious.12th July to all my friends and family and all those across the world. May our cry always be NO SURRENDER!

[yorkshiregourmet]

Pan-Fried Breast of Yorkshire Dales Grouse with a Port, Elderberry and Madeira Sauce, Bread Sauce, Watercress, Pickled Blackberries and Duck Fat-Fried Waffle-Cut Potato Crisps

Come the Glorious Twelfth when grouse is back in season, this is the plate of food I crave all year for. It’s usually the first thing I make as soon as I have any grouse to cook. I like to get it out of my system. I know where I am on the seasonal timeline as soon as I eat this dish. It’s a traditional classic.

This recipe serves four, one grouse per person. Remove the breasts from the grouse and refrigerate until needed. Save two carcasses for the sauce. Begin by making the game stock which is then used in a port and red wine stock for the sauce. As a self-taught cook, I learned how to make sauces like this from Marco Pierre White’s book ‘White Heat’. There are no shortcuts and you’ll need a lot of time and patience but the quality of the sauce you’re rewarded with is second to none. It really makes the dish. Once the sauce is made, the rest is plain sailing.

Many thanks to Farmison for supplying me with the beautifully-prepared grouse.

Serves 4.

Begin by making the stock for the sauce:

Game Stock

2kg game bones

2 large brown onions, peeled and chopped

2 medium red onions, peeled and chopped

3 carrots, peeled and chopped

3 sticks of celery, chopped

bouquet garni

8 juniper berries

4 litres of cold water

rapeseed oil

1.    Pre-heat the oven to 200°C. Put the game bones in a roasting tray and roast for 20 to 30 minutes until the bones are well browned.

2.    Put the vegetables in a deep saucepan and brown them over a medium heat. Add the cold water and bring to the boil.

3.    Add the roasted game bones, juniper berries, bouquet garni and simmer for four hours over a low heat. If the liquid begins to evaporate quickly, add some boiling water. Skim the liquid from time to time.

4.    Pass the stock through a chinois then leave to cool for ten minutes.

5.    When the liquid has cooled, skim the fat from the surface.

6.    Put the stock into a clean pan and simmer until it’s reduced by half.

Port and Red Wine Stock

750ml red wine

750ml game stock

100ml port

50ml Madeira

50ml red wine vinegar

30g tomato purée

6 echalion shallots, peeled and chopped

3 cloves of garlic, peeled and sliced in half lengthways

1 sprig of lovage

1 sprig of parsley

1 sprig of thyme

25g clarified butter

1.    Cook the shallots and garlic in the clarified butter over a gentle heat until caramelised.

2.    Deglaze the pan with red wine vinegar until the liquid has almost evaporated. Then add the Madeira and reduce until almost evaporated.

3.    Add the port and red wine and bring to the boil. Simmer until reduced by two thirds.

4.    Add the game stock, herbs and tomato purée and bring the pan back to the boil. Simmer for thirty minutes.

5.    Strain the liquid through a chinois. Strain the sauce again through muslin to remove any impurities.

Port, Elderberry and Madeira Sauce

2 grouse carcasses, chopped

60g elderberries, picked and washed

2 echalion shallots, peeled and chopped

1 small carrot, finely diced

½ stick of celery, finely diced

40 ml red wine vinegar

60ml Madeira

400ml port and red wine stock

1 sprig of thyme

1 small sprig of rosemary

25g clarified butter

1.    Brown the chopped grouse carcasses in the clarified butter over a high heat.

2.    Reduce the heat and add the chopped shallots, carrot and celery. Sweat the vegetables until soft but not browned.

3.    Deglaze the pan with the red wine vinegar until the liquid has almost evaporated.

4.    Add the Madeira and simmer for a few minutes until the liquid has slightly reduced.

5.    Add the port and red wine stock along with the elderberries and herbs and bring to the boil. Simmer for five minutes.

6.    Strain the sauce through a chinois. Strain the sauce again through muslin to remove any impurities. Taste and adjust the seasoning as necessary.

Pickled Blackberries

a small handful of blackberries or brambles

150g caster sugar

100ml white wine vinegar

1.    Put the caster sugar and vinegar in a pan over a medium heat, stirring to dissolve the sugar. Simmer for five minutes then remove from the heat. Cool the pickling liquid completely.

2.    Rinse the blackberries then place them on kitchen paper to soak up excess water. Put the blackberries in the pickling liquid and refrigerate until ready to use.

Bread Sauce

5 slices white bread, crusts removed and torn into small pieces

50g salted butter

200ml chicken stock

100ml semi-skimmed milk

1 small red onion

2 sprigs of thyme

1 small sprig of rosemary

1 bay leaf

4 cloves

fine salt, to taste

white pepper, to taste

nutmeg, freshly grated, to taste

1.    Melt the butter over a medium heat, add the shallots and sweat until translucent but not browned. Add the chicken stock followed by the herbs and bring to the boil.

2.    Add the milk and a pinch of freshly grated nutmeg, a pinch of salt and white pepper and remove the pan from the heat. Put the lid on the pan for the flavours to infuse for about ten minutes.

3.    Pour the contents of the fan through a chinois into a blender. With the blender running begin adding the torn pieces of bread until the sauce reaches your desired consistency. Check the seasoning.

Duck Fat-Fried Waffle-Cut Potato Crisps

4 medium starchy potatoes (e.g. Maris Piper)

1kg duck fat

sea salt, to taste

Equipment required:

mandolin

deep-fat fryer

1.    Wash and peel the potatoes. Put them in a bowl of cold water.

2.    Set up a mandolin with the waffle blade in place and cutting depth to 2mm.

3.    Drain the potatoes then slice them using the mandolin rotating the potato at 90° to achieve the waffle cut.

4.    Put the potato slices into a bowl of cold water with a splash of milk (to prevent discolouration) until ready to fry.

5.    Heat the duck fat in the deep-fat fryer to 170°C.

6.    Drain the potato slices and pat them dry on kitchen paper.

7.    Deep fry the potato slices in batches until golden. The time is dependent on the size of the potato slice and temperature of the oil. Approx. 1 to 2 minutes.

8.    Put the potato crisps on kitchen paper to soak up excess fat, season with sea salt.

Pan-Fried Breast of Grouse

30g clarified butter

game seasoning

I make my own seasoning blend for game, it’s a mix of dried heather blossom, crushed juniper berries, Hebridean peat-smoked sea salt, dried orange and lemon peel, dried thyme and rosemary among other ingredients. It’s worth spending the time making your own seasoning blend if you plan on cooking plenty of game. It’s the small details that make a difference in flavour.

1.    Remove the grouse breasts from the fridge and bring to room temperature. Lightly season them on both sides.

2.    Put a non-stick frying pan over a medium heat and add the clarified butter. When the butter is sizzling gently fry the grouse breasts for about two minutes on either side. Press the breasts down using a spatula to ensure the flesh makes contact with the pan. Spoon the butter over them as they cook.

3.    Transfer the breasts to a warm plate or carving board and allow to rest for a couple of minutes before serving.

To serve:

Spoon some of the bread sauce onto the plate, place the grouse breasts adjacent to it, pile some of the duck-fat waffle-cut crisps next to the bread sauce along with some watercress, spoon over some of the sauce on to the grouse breasts and garnish with dried heather blossom.

[haddonpr]

@official6ix7_ x @liquez.67 wearing @17london_ camouflage tracksuit. ・・・ 🚨 Shout out to @deezeruk for adding "Glorious Twelfth", "All Around The World", "Honestly" & "Tour Team" to their Sounds Of UK Rap playlist! Make sure you go and check it out now! #67 #glorioustwelfth #17london #haddonpr #london (at London, United Kingdom)

[haddonpr]

@official6ix7_ ・・・ 🚨 LAST REMAINING TICKETS 🚨 Their FIRST headline London show is nearly sold out. Make sure you grab your tickets for 13/09/17 ASAP! 👀 @scribz6ix7even wearing @zooyorkuk #unbreakable t-shirt and @17london_ @official6ix7_ neoprene face mask. #67 #londonshow #checkdis #zooyork #17london #haddonpr #glorioustwelfth #outnow

[blackpuddingclub]

Roast Grouse Black Pudding by André Garrett to mark The Glorious Twelfth – the name given to 12 August, when the red grouse shooting season begins.

[celerylegs]

When I see our Glorious Twelfth Doctor running, I am reminded of an ostrich. A tall creature with a slightly cross, puzzled but curious expression, lolloping along at great speed. Yes, a long legged, velvet clad, time lord ostrich. Nope, not a penguin. 😉 Magnificent!

Sources: Series 10 filming: @mugim0e on Twitter Ostrich gif: http://www.audubon.org/sites/default/files/styles/bean_wysiwyg_full_width/public/bigbird-gif-1.gif?itok=RX70pROz Ostrich image: http://dreamlandia.com/images/O/ostrich.jpg

[merinobrothers]

Jacket: Porter and Harding Glorious Twelfth 25343 Gunclub check Pants: W Bill Pure Cotton WB60277 Shirt: Carlo Riva Lino Oxford 1000/04 by Ascot Chang

[yorkshiregourmet]

Pan-Fried Breast of Red Grouse with a Jus of Thyme, Red Wine and Sloe Gin, Bread Sauce, Game Chips (Waffle-Cut Potatoes Roasted in Gressingham Duck Fat), Baby Carrots and Watercress

Red grouse, king of game, is one of the highlights of game season come August 12th, the glorious twelfth. For me, this would possibly be my last supper! Young grouse shot at the start of the season not hung for any considerable length of time is the most tender. Mature birds have a more ‘established’ flavour, they’re a little tougher in the flesh and a little bitter so they have to be cooked with this in mind, but that’s not to say they don’t make good eating!

Grouse goes perfectly with a rich fruity sauce and a traditional bread sauce served simply with game chips, watercress and simply cooked vegetables. This is true Yorkshire food.

Pan-frying the breasts takes literally a few minutes each side in a hot pan. I season the meat with my herb blend which contains dried heather blossom and ground juniper and peat-smoked sea salt (among other ingredients). The carcasses I use for the sauce, nothing gets wasted!

Serves 2.

Ingredients:

A brace of young red grouse

2 medium potatoes

Baby carrots (preferably organic)

Local watercress

Duck fat

Seasoning for the grouse:

Sea salt (preferably peat-smoked)

Freshly ground black pepper

2 juniper berries, crushed

1 tsp dried heather blossom

Rapeseed oil

Sauce:

1 grouse carcass (including heart and liver) chopped into pieces

Mirepoix (1 tbsp celery, 1 tbsp carrot, 2 tbsp shallot)

1 garlic clove, sliced in half

2cm piece of bay leaf

2 black peppercorns, crushed

7 sprigs thyme

1 tbsp madeira

2 tbsp sloe gin

200ml red wine

300ml veal stock

200ml chicken stock

100ml water

2 tbsp clarified butter

1 tbsp crab apple jelly

1 tbsp tomato purée

15g unsalted butter

Bread Sauce:

50g unsalted butter

2 shallots, diced

2 dried wood avens roots (or 4 cloves)

2 juniper berries

2 black peppercorns

2 sprigs of thyme

1 small sprig of rosemary

200ml chicken stock

150ml whole milk

7 slices of white bread, crusts removed

Method:

To prepare the grouse:

1. Carefully cut the breasts from the body of the grouse. Check for any bone fragments or lead shot. Chop up the remaining carcass into pieces keeping the heart and liver.

To make the sauce:

1. To make the sauce brown the grouse carcass in clarified butter for about five minutes in a pan with a heavy base over a moderate heat. Next add the mirepoix, the clove of garlic and the crushed peppercorn and continue cooking until the vegetables are soft and translucent.

2. Deglaze the pan with the madeira and sloe gin until the alcohol has evaporated then add the red wine, boil and reduce by half.

3. Add the veal and chicken stock, water, tomato purée, bay leaf, sprigs of thyme and crab apple jelly and bring to a boil. Simmer for 10 minutes.

4. Strain the sauce through a chinoise twice into a clean pan. Re-heat the sauce and reduce by half. Before serving whisk in a few knobs of unsalted butter to emulsify it. Taste the sauce and check for seasoning, it may not require any.

To make the bread sauce:

1. Melt the butter in a pan with a heavy base.

2. Add the chopped shallots and cook until translucent.

3. Add the wood avens root (or cloves) and the thyme, bay, rosemary, juniper berries and black peppercorns. Add the stock and bring to the boil.

4. Add the milk and remove from the heat and let it stand for 10 minutes to infuse.

5. Pass the sauce through a chinois straight into a blender.

6. Blend while adding the bread in torn up pieces. The sauce is now ready to serve but can be kept in a pan and re-heated before serving. It may require a little more milk as the bread will soak up the liquid.

To make the game chips:

1. Put a baking tray in a preheated oven set to 170°C.

2. Wash and peel the potatoes. Using a mandolin with a waffle cut setting, slice the potatoes.

3. Put four tablespoons of duck fat into the hot baking tray and heat for five minutes then add the waffle-cut potato slices and roast in the oven in batches for about five minutes. Turn the slices over once during cooking time. Remove the slices from the oven and put on kitchen paper.

To pan-fry the grouse breasts:

The meat should be at room temperature before cooking drizzled with a little rapeseed oil and seasoned on both sides with the salt (preferably peat-smoked), freshly ground black pepper, crushed juniper berries and dried heather blossom.

1. Warm up a frying pan over a moderate heat.

2. Add the grouse breasts to the hot pan, press them down with a spatula so that the heat penetrates the meat evenly. This also helps to keep the meat flat.

3. For medium-rare: Cook for two minutes on each side, flipping the meat over every minute.

4. Remove the grouse breasts from the pan and let them rest for a minute or so on a warm plate before serving. The meat will continue to cook as it rests.

To serve:

Put a tablespoon of the bread sauce onto a warm plate followed by the grouse breasts. Serve with the game chips, simply steamed baby carrots (preferably organic) and locally sourced watercress (washed and dried). Pour the sauce into a jug and pour over the grouse to taste.