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It's the day of the glorious grouse dinner at The Pot Kiln and all is set for a wonderful
evening. I've already picked up the butchered grouse from Vicars and I'm back at my lovely
pub preparing the evening's feast. While the few guests arrive, myself and the rest of
the team are busy preparing the grub. The grouse legs have already been slow cooked
in flavoured oil and they're resting to one side while my sea trout starter is being prepared.
Meanwhile Chef Richard and myself are busy adding a little colour to the grouse's crowns
and siring them really well.
These have been browned off, they've been seasoned and that gets them ready to go. So
when it comes on order, nine to ten minutes depending on the size of the bird, and you
can see as they come out here they're looking lovely coloured. Go on Richard, you can stick
it in there, go on and these are going to be stunning. Easy to cook, easy for people
to deal with, no fuddle at all.
Here are the legs, confit so they're really nicely cooked. They're all tender and lovely,
so people can almost pick them up and suck the meat right off them they're so juicy.
Served with bread sauce, red current jelly, those red currents came from my garden at
home and I'm very proud of them. Rustic potatoes, look at these babies. Super thin, crispy rusties
with little bit of chalets in them to give them that different colour. Delicious. Vegetable
wise, garden kale. Picked from our garden and that will just be cooked very, very gently.
Butter, salt, pepper, absolutely lovely.
With the last of the sea trout being served up, it's all hands on deck to get the grouse
dinner constructed. The main event, and there's enough time for me to take some well-earned
rest and taste the results of my wonderful grouse shoot on the glorious twelfth.
These are lovely crisp grated potatoes with some chalets, some garlic and etcetera, etcetera.
I've got some kale straight out of our garden here, just lightly buttered and it's quite
a good, strong flavour and with a grouse you need that.
Right, so our grouse will go here like so. One grouse, and you see these are the crowns
of those grouse beautifully roasted. The legs over the side like that, these have been confit,
they're fantastic. Like that, and like that. That and that. Thank you very much. We have
bread sauce, bread sauce, lovely. Okay, pigs in a blanket. There we go. Grouse gravy, now
this is of course made from trimmings and basic sort of dark stalk, a game stalk but
it's good grousey gravy there, lovely. Then very importantly, to go with this, I need
red current jelly. Okay here we go, we're gonna carve the breast and see how she looks.
I want you to just have a look in there. Look at that, gorgeous, pink, juicy, fully cooked,
almost fell off the bone. That's how you cook a grouse. Spot on perfection. Now I'm just
going to have a little bit of a leg to chew on.
Just fantastic. Rounded, rich, strong but not took strong, confit so it's just falling
off the bone. That is just stunning. We'll there we are, that's the glorious twelfth
done and dusted for another year. The beginning of the game season, it's the good times rolling
on. I'm over the moon, delicious food, these guys have done a brilliant job in here tonight,
nearly fifty people in the Pot Kiln all happy and chewing into grouse. I'm excited about
the future but for now I'm going to go and eat these.
I'm delighted with the evening, it's been a huge success. My punters are really happy
with the grouse dinner and I had a fantastic time shooting them up on the Yorkshire Moors.
Here's to many more Pot Kiln dinners ahead.