Text 19573, 84 rader
Skriven 2007-08-25 22:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: liver
=============
-=> Quoting Joan Macdiarmid to Dale Shipp <=-

 JM> Glen doesn't realize how lucky he was to be able to get pork
 JM> liver around here!


If your store is like mine it is really cheap on the few occasions
that it does show up. Chicken and calve's liver are always available.
and they are milder in flavour which would suit Burton.

I just downloaded and formatted another chapter of the The Great
British Kitchen On-line Cookbook and noticed another dish where liver
flavours the dish....

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: [BFT] Roast Grouse
Categories: British, Game, Poultry
  Servings: 2

      2    Young grouse, plucked and
           drawn
     50 g  Butter, softened (2 oz)
           Salt and freshly ground
           black pepper
      1    Lemon, juice only
    100 g  Cranberries, redcurrants or
           rowanberries (4 oz)
      4    Rashers Fat bacon
           Livers from the grouse
      2 sl Toast
           Watercress- to garnish

The grouse family includes - in addition to red grouse -
capercaillie, blackcock and ptarmigan, all of which are native to
Northern Europe. Red grouse, undoubtedly, is the most highly prized
and August 12 (known as the Glorious 12th) marks the start of the
brief shooting season which lasts only until December 10. 

Young birds are best roasted, while older birds can be braised or
casseroled most successfully. Grouse needs to be hung for at least a
week prior to eating, depending on the weather. While it remains a
relatively scarce delicacy, this same recipe is also good for
roasting young pheasant or partridge (adjust cooking times depending
on the size of the birds).

Method

Wipe the insides of the birds. Mix most of the softened butter with
the salt, pepper, lemon juice and berries. Divide in two and stuff
into the cavities of each bird. Season the birds with salt and
pepper, lay two strips of bacon on the breasts of each and cover
with foil. Roast in a moderately hot oven at 200 C / 400 F / Gas 6
for about 30 minutes.

Meanwhile, in a separate pan, boil the grouse livers in water or
stock for 2-3 minutes. Remove, reserving the liquid, and mash with
the remaining butter and salt and pepper. Spread the liver paste on
the toast.

Take the grouse from the oven, remove the foil from the breast and
place the birds on the rounds of toast. Return to the oven and roast
for a further 10-15 minutes, basting with the pan juices. Remove the
grouse to a warmed serving platter. Pour off any fat from the
roasting tin and add the reserved liver stock. Bring to the boil,
simmer and season. Garnish the birds with watercress and serve with
the gravy and other traditional accompaniments, such as bread sauce,
game chips and rowanberry or redcurrant jelly.

The Great British Kitchen On-line Cookbook
The British Food Trust


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Cheers

YK Jim


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