Grouse is one of those very special treats. Only available for a few weeks each year from the moors of North Yorkshire. Here is The Thomas Cubitts take. Roast grouse in all its glory.
2 x whole grouse oven ready
20 strips of sliced pancetta
½ loaf sliced white bread (crusts removed)
250g dry breadcrumbs
3 shallots finely diced
6 cloves garlic
150g unsalted butter
200g chicken livers
30g dried thyme
1 bunch flat leaf parsley
2 bunches cavolo nero
1 onion roughly sliced
5 bay leaves
2 litre strong beef stock
1 litre chicken stock
1 bottle of Italian Red wine (Montipulciano)
🍕 SEPTEMBER #DOUGHDIARIES 🍕
This month, the brilliant @georgemlamb, co-founder of @wildfarmed, a company that exists to provide a viable alternative to the current, industrial food system, brings his `Weekend In Rome` pizza to @theorangepublichouse
@wildfarmed grow regenerative wheat and provide flour to an ever-growing list of discerning bakers and restaurants and we are pleased to be using their pizza flour for all our wood-fired pizzas!
George`s signature ‘Weekend in Rome’ pizza is a truly Italian pizza, inspired by his travels to the region, consisting of Fior di Latte, Anchovies, Gezzina Courgettes and Zucchini flowers!
Come and try it this month at The Orange 🍕🍊🧡 #CH #CubittHouse