Tony Singh served up a tatsy Grouse Parmo with Bread Sauce and a Red Currant Jelly and Tomato sauce on James Martin’s Saturday Morning.<\/p>\n
The ingredients are: 3 Birds, breast taken off and skinned, legs and bones to be used for game stock if you want. If you can\u2019t get Grouse you can use Pheasant, 100g plain flour, 2 free-range eggs, beaten, 75g Parmesan, grated, 75g breadcrumbs and Salt and pepper.<\/p>\n
For the Bread Sauce: 700ml milk, 50g butter, 1 onion, chopped, 6 cloves, 6 peppercorns, 2 garlic cloves, 1 bay leaf, 3 thyme sprigs, 100g white breadcrumbs and Nutmeg, freshly grated about \u00bd of a nutmeg (or a good pinch of ground Nutmeg).<\/p>\n
For the Red Currant Jelly and Tomato sauce: 1 tbsp olive oil, 1 onion, finely chopped, 2 garlic cloves, finely chopped, 100ml red wine, 1 tsp dried oregano, 1 x 400g tin chopped tomatoes (or fresh cherry tomatoes 500g ), 1 \u00bd tbsp Red Currant Jelly, \u00bd a Vegetable stock cube or similar, Salt and pepper.<\/p>\n