MOROCCAN STYLE GROUSE
4 3 lb. grouse*
sesame oil, to brush birds
1 small onion,
2 cups cooked rice
1 tsp. cumin
1 tsp. coriander
4 cloves garlic, finely chopped
3 tbsp pine nuts, lightly pan toasted
1/2 cup chopped flat leaf or curly parsley
salt and pepper, to taste
Glaze:
1 tsp. turmeric
1/4 cup warmed honey
1/2 tsp. salt
small handful sesame seeds
1 medium-hot red chili pounded to a paste in mortar and pestle
Brush birds with sesame oil and set aside. Heat a heavy based frypan to medium heat and fry onions to translucent over medium heat. Add garlic, allow scent to release and add (in order) pine nuts, cumin, coriander, rice, parsley and salt and pepper. Toss a few times and set aside to cool.
When mix becomes sticky, stuff into the cavities of the grouse.
In the meantime, combine glaze ingredients and allow to infuse for at least half an hour. Close front of grouse with a stitch or two of butchers twine and deep fry until skin changes colour slightly.
You can shallow fry but the birds must be turned constantly. Mix glaze well and apply generously all over the grouse.
Place in hot oven at 200°C or 390°F for 12-14 minutes until golden brown.
Remove from oven, cover with foil and rest for 15 minutes.
Serve with something green, something yellow and something red on a bed of rice or Pilaf.
Submitted by: chefdave
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