Made with lemon, thyme and celeriac, this tasty dish will warm you up on cool nights.
Preheat the oven to 200°C/400°F/Gas 4. Butter a 6 hole muffin tin or silicone muffin mould.
Half fill a medium saucepan with water, add 75g/3oz of the sugar, the lemon, lemon juice and pears and bring to a simmer. Poach for 15 minutes until tender then leave until cool enough to handle.
While they cool, make the caramel for the tatin. Put the remaining 75g/3oz of caster sugar in a frying pan and heat gently, without stirring, until the sugar turns golden brown and liquid. Add a knob of butter and swirl around then remove from the heat, and divide amongst the tin. Roll the caramel around the bases of the tin and set aside to cool slightly.
Slice 2 thick discs off of the bottom of each of the pears and set into the caramel based tin. Cut 6 discs of pastry, each 1cm bigger than the holes of the silicone or muffin tin. Dock the pastry with a fork then place over the pear, tucking the excess pastry in around the edges. Bake in the oven for 10-15 minutes until the pastry is golden brown and cooked through.
Remove the tatins from the oven and leave to rest for 1 minute before turning out. Place a serving plate over the top then turn it over, so that the tarts slip out onto the plate.
Season the grouse inside and out with salt and black pepper. Heat a large frying pan until hot, add a knob of butter and fry the grouse, breast side down until golden brown on the crown and legs. Set on it’s back in a roasting tray then scatter the celeriac and thyme around the grouse and roast for 15-20 minutes. The grouse should still be pink.
Place the grouse and celeriac onto a plate to rest and place the roasting tray onto the heat. Add the port and bring to the boil, then simmer until reduced by half. Add the chicken stock and return to the boil, cook gently for 10 minutes, until reduced just by a third. Pour through a sieve into a clean pan then whisk in a knob of butter and season to taste.
Heat a frying pan until hot, add the last of the butter, a splash of water and the kale and sauté for a couple of minutes until just wilted. Season with salt and black pepper.
To serve :
Spoon the celeriac down the centre of the plate, then top with the kale.
Carve the legs and breast from the grouse and cut the breast in half. Place the tatin at the end of the line then drizzle with the port sauce.
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