Preparation time: 20 mins
Cooking Time: 1 hour
- 4 grouse (spatchcocked)
- 150g bulgur wheat
- 350ml chicken or game stock
- 1 pinch saffron
- 2 tbsp ras el hanout
- 1 pomegranate
- 1 red onion finely diced
- 25ml olive oil
- 1 lemon zested and juiced
- Pinch of sumac
- ½ bunch wild garlic (if unavailable baby spinach will do)
- ½ bunch flat leaf parsley,chopped
- Salt and pepper to season
In a heavy bottomed pan heat a littleof the olive oil. Drop in the saffron threads and fry gently without burning them. Add the bulgur and the ras el hanout stirring all the time until it turns light golden brown.
Pour over the boiling stock remove from the heat and cover with a plate for about half an hour, stirring now and then to disperse the heat evenly.
Chop the red onion finely and add to the warm bulgur. Add the lemon zest and pomegranate seeds, wild garlic and parsley. Taste. Season with salt, pepper, lemon juice, sumac and olive oil.
Season the grouse with salt, pepper, ras el hanout and drizzle with olive oil. Light your grill. A BBQ with quality charcoal is best but a gas BBQ or oven will be fine.
Brown each side of the bird at a reasonably high heat for a few minutes, taking care not to burn it. Move to a lower heat and continue to cook for a further five minutes – the internal temperature should be around 62°C. Let the bird rest for five minutes.
Spoon the warm bulgur wheat on to a plate and place the grouse on top. Drizzle with olive oil, sprinkle a little sumac and sea salt. Garnish with parsley and the flowers of the wild garlic or baby spinach.