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    Grouse Kebab Cauliflower Cous Cous.

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    Grouse Kebab Cauliflower Cous Cous.

    Post  Admin on Fri Aug 11, 2017 5:43 am

    Serves 4.

    Ingredients.

    4 grouse
    For the cous cous
    1 cauliflower
    1 red onion finely diced
    2 preserved lemons finely
    diced
    1 pomegranate
    bunch of coriander
    bunch of mint
    1 teaspoon of sumac
    25ml olive oil

    Method.

    Prep the cauliflower into florets. Put them into a
    food processor and pulse until the cauliflower is
    broken down to roughly the same size as cous
    cous. Add all of the other ingredients and season.
    Take the breasts off the grouse and slice diagonally
    into strips about the thickness of your little finger.
    Season these with ras el hanout, salt and pepper.
    Thread the strips onto a skewer. Put in the fridge to
    chill for a bit. Get a charcoal grill nice and hot and
    cook over the direct heat for about three minutes
    each side. Remove from the grill and rest the meat.
    Spoon the cauliflower cous cous onto a plate. Place
    the kebabs on the side. Garnish with coriander
    leaves and pomegranate seeds. Serve with harissa
    and greek yoghurt.

      Current date/time is Thu Oct 19, 2017 2:58 am