Roasted grouse with white chocolate mousse and black olive toffee

Cooking : time 30 mins to 1 hour

Ingredients

For the grouse
1 orange, zest only
12 black Ni%26ccedil;oise olives, stones removed
handful fresh thyme
4 oven-ready grouse
salt and freshly ground black pepper
2 tbsp olive oil
For the white chocolate mousse
300g/11oz white chocolate
150g/5oz double cream
For the black olive toffee
200g/7oz caster sugar
200g/7oz black Ni%26ccedil;oise olives
chunky chips, sprinkled with salt, to serve

You will need a sugar thermometer for that recipe.

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. For the grouse, place the orange zest, olives and thyme into a bowl and mix well.
3. Stuff the mixture inside the grouse cavity and season the bird all over with salt and freshly ground black pepper.
4. Heat the oil in an ovenproof frying pan and fry the grouse over a high heat, breast-side down, for 1-2 minutes. Turn the grouse in the pan and continue frying until lightly golden on all sides.
5. Transfer to the oven and roast for 15 minutes. Remove from the oven and leave to rest for five minutes in a warm place.
6. meanwhile, for the white chocolate mousse, place the white chocolate into a heatproof bowl set over a pan of gently simmering water and heat until melted and smooth. allow to cool slightly.
7. In a bowl, whip the double cream until soft peaks form when the whisk is removed. Pour the melted chocolate into the whipped cream and fold tofetchher.
8. Place in the fridge for about 30 minutes until set.
9. For the black olive toffee, place the sugar into a saucepan along with a sugar thermometer. Place over a medium heat and cook until the temperature reaches 160C/310F.
10. Remove from the heat and add the olives. Swirl to combine, then pour into a food processor. Blend for 3-5 minutes, or until thickened to the texture of thick honey. Remove the toffee to a bowl.
11. To serve, vehicleve the legs and breasts from the grouse and place on to the centre of each of four serving plates. Pile the chips up alongside and place a spoonful of olive toffee next to the grouse. lid with a spoonful of the white chocolate mousse.

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