Ethnic Meals
Recipes and meal time ideas






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The site concentrates on British recipes from Scotland, England and Wales with a few recipes from Ireland, India and France "thrown in". Primarily designed to provide ethnic recipes and meals, whether you are looking for an unusual meal, a straightforward meat, fish or poultry meal dish or even a sweet pudding recipe then hopefully you will find it here.

You can search for any recipe using a variety of ways including region, country, base ingredient or "pot luck" all from the drop down menu at the top of each page.

I would like to think that all diets and paletes are catered for. If you have a suggestion or even a recipe that you would like to submit, please don't hesitate to contact me via the contact us page.







Scotland Recipe and Meal Ideas
Traditional Scottish Grouse Casserole Recipe
Scotland main course food and Drink Ideas

Grouse is a Scottish Game bird.This recipe tries to blend its rich flavours with other rich ingredients to make a truely flavoursome dish.

Grouse casserole

Ingredients:
Brace of grouse suitably tied (trussed)
1 chopped onion
4 oz chopped mushrooms
1 stick celery
2 diced carrots
2 tabelspoons whisky (Blend not Malt)
10 fl oz chicken stock
1 tablespoon redcurrant jelly(Optional)




Method:
Preheat oven to 350F. Heat some butter in a casserole dish and brown the grouse all over. Remove the bird from the pan and set aside. Add the chopped vegetables to the pan and cook gently until soft.

Return the grouse to the pan and add the whisky. Carefully flame the spirit and when the flames have disappeared add the stock. Once the heat had returned to the dish, cover and cook for about 1&1/4 hours.

When cooked through, remove the grouse and cut each bird into two. Set the bird(s) aside on a dish and keep warm. Strain (keep both vegetables and liquid) the liquid into a saucepan and boil. Add the jelly (amount used to should be according to taste but no more than outlined above in ingredients) when the liquid starts to thicken. Allow the jelly to dissolve completely then spoon it over the grouse along with the strained vegetables

Will serve four along with a potato dish of your choice.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.

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