Roast grouse with pear tatin and kale Archive
This is a very impressive seasonal game dish for an autumn dinner party, with stunning presentation.
Ingredients
- 150g/5oz sugar
- 1 lemon, cut in half
- 3 ripe pears, peeled but left whole
- 100g/3½oz butter, plus extra for greasing
- 100g/3½oz ready-rolled all-butter puff pastry
- 6 grouse, cleaned (ask your butcher to source and clean these for you)
- 4 sprigs fresh thyme, leaves only
- 500g/1lb 2oz celeriac, peeled, cut into small chunks
- 75ml/3fl oz port
- 200ml/7fl oz concentrated chicken stock
- 300g/11oz kale, tough stalks removed
- salt and freshly ground black pepper
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