Grouse with black cabbage poriyal recipe by Executive Chef Santosh Shah from Baluchi

Santosh  Shah

Santosh Shah

25th July 2019
Santosh  Shah

Grouse with black cabbage poriyal recipe by Executive Chef Santosh Shah from Baluchi

Grouse with black cabbage poriyal recipe by Executive Chef Santosh Shah from Baluchi

Ingredients

  • Ingredients, serves 2
  • 1 whole grouse
  • ½ tsp nigella seeds
  • ½ tsp fennel seeds
  • ½ tsp garam masala
  • ½ tsp red chilli powder
  • ½ tsp salt
  • Juice of ½ a lime
  • 1 tbsp vegetable or corn oil
  • Ingredients Black cabbage Porial
  • 250gm spinach shredded
  • 3 tablespoons vegetable or corn oil
  • 1 teaspoon mustard seeds
  • 3 whole dried red chilli
  • 1 teaspoon chana dal (split yellow chickpeas)
  • 10 fresh curry leaves
  • 2 medium onion chopped
  • 1 teaspoon ground turmeric
  • 3 green chillies finely chopped
  • 1/2inch long ginger chopped
  • 2 tea spoon salt
  • 50 gm grated fresh coconut
  • Ingredients for the Tandoori Turnips
  • 6 baby turnips, blanched in salted water for 5 minutes, drained and chilled in iced water
  • 12g Greek yoghurt
  • 1/2 teaspoon ajowan seeds
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon red chilli powder
  • 1/2 garam masala
  • 2.5cm piece of fresh ginger, finely chopped
  • 2 green chillies, finely chopped
  • 1 tablespoon vegetable oil
  • Ingredients for moille sauce
  • 2 tablespoons coconut or vegetable oil
  • 20 curry leaves
  • 1 large onion, sliced
  • 4 green chillies slit open lengthwise
  • 1-inch piece of fresh ginger, cut into strips
  • 1/2 teaspoon ground turmeric
  • 300ml game stock (optional)
  • 200ml coconut milk
  • 1 tablespoon salt

Method

Method for Grouse
Marinate the Grouse with red chilli powder, salt and lime juice and set aside for 55 minutes.
Heat oil in a medium hot frying pan and then over a high heat sear the skin of the grouse until golden brown.
Transfer the grouse to a baking tray and place in the oven for 8–10 minutes. If you prefer the meat well done, leave in the oven for an extra 8 minutes.
Method for Black cabbage Porial
Take a stock pot with 1 litre of water, and bring to a boil. Plunge the black cabbage in the boiling water for a minute and drain. Run under ice cold water to stop further cooking.
Squeeze the black cabbage of excess water and set aside.
In a pan heat oil, add the mustard seeds and when the seeds crackles, add the red chili, chana dal and fry until the chilis change colour.
Add the curry leaves and onion and sauté until translucent.
Add the chopped ginger, green chilli and turmeric and stir for a further minute.
Add the grated coconut and sauté for a minute, then add the salt and the blanched black cabbage and cook for 2 minutes.
Method for tandoori Turnips
Mix all the marinade ingredients together and then cover the turnips in the mix.
Cook the Turnips in a tandoor or alternatively, arrange the turnips on an oiled baking tray and place under a hot grill for 5-6 minutes, until they are slightly charred at the edges.
Season with chat masala and lemon juice.
Method for moille sauce
Heat the oil in a large frying pan, add the curry leaves, onions, ginger and green chilli and stir till the onions are soft. Add the turmeric, and stir for 30 seconds, add the stock. Cover and simmer for 2-3 minutes. Add the coconut milk and salt and bring to a simmer for another minute.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.