Grouse Ravioli, Candied Sloes, Hazelnuts, Truffle, Parmesan, Kale

Cooking Time

Ingredients

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Ingredients

  •   2 Grouse breasts
  •   1 Chicken breast
  •   2 Free range egg whites
  •   Double creamv
  • g Candied sloes
  • ml Sloe gin
  • ml Golden caster sugar
  • g Hazelnuts (toasted, peeled and crushed)
  • g Freshly made pasta doug
  • g Fresh thyme
  •   1 Egg yolk
  • g Fresh truffle shavings
  • ml White truffle oil
  • g Parmesan shavings
  • g Cracked black pepper
  • g Shetland sea salt
  • g Kale
  • g Green pistachios
  • g Olive oil
  •   1/2 Lime
  • g Unsalted Orkney butter

Method

  • 1

    Step 1

    Grouse Mousseline - Remove breasts, trim off sinew and check for buckshot, keeping as cold as possible. Blend with egg whites, cream and seasoning till smooth, pass and set covered in fridge.
  • 2

    Step 2

    Candied Sloes - Make savoury syrup with gin, water, salt, sugar – not too sweet. Add sloes and cook till just before soft, infuse for an hour. Then remove, check flavour and dry, cut in ½
  • 3

    Step 3

    Ravioli - Roll out pasta sheets as thinly as possible lightly dust with ’00 flour. Put mousseline in piping bag and pipe 12 onto sheets in portions.
  • 4

    Step 4

    Add a few pieces of berries per portion, lightly brush edges with egg yolks.
  • 5

    Step 5

    Cover with 2nd sheet, secure edges tightly and use cutter as per preference. Transfer onto a floured tray and reserve in fridge till ready to cook. Kale and Pesto - Wash, pick and dry kale. Reserve 1/3 for plating. Blanch the rest in well-seasoned boiling water.
  • 6

    Step 6

    Refresh, drain well and blend with pistachios and olive oil. Season to taste and set aside.
  • 7

    Step 7

    Truffle Dressing and Parmesan - Combine chopped truffle shavings with truffle oil and season. Make Parmesan shavings.
  • 8

    Step 8

    Plating - Blanch kale in salted boiling water, then add to pan with lime juice and butter. Add splash oil to remainder boiling water and cook the ravioli.
  • 9

    Step 9

    In the meantime, lightly dress baby leafs with little dressing.
  • 10

    Step 10

    Place drained kale at base of plate, then add the ravioli.
  • 11

    Step 11

    Dress with crushed toasted hazelnuts and pesto.
  • 12

    Step 12

    Add leafs and drizzle more truffle dressing over. Finish with shavings of parmesan.

Ingredients

  • 2 Grouse breasts
  • 1 Chicken breast
  • 2 Free range egg whites
  • 200 Double creamv
  • 5 g Candied sloes
  • 200 ml Sloe gin
  • 200 ml Golden caster sugar
  • 20 g Hazelnuts (toasted, peeled and crushed)
  • 500 g Freshly made pasta doug
  • 1 g Fresh thyme
  • 1 Egg yolk
  • 1 g Fresh truffle shavings
  • 10 ml White truffle oil
  • 30 g Parmesan shavings
  • 3 g Cracked black pepper
  • 5 g Shetland sea salt
  • 100 g Kale
  • 200 g Green pistachios
  • 50 g Olive oil
  • 1/2 Lime
  • 30 g Unsalted Orkney butter