By Mark Gough
Thursday, 19 April 2012
Rook pie recipe: Top chef Mark prepares a seasonal, no-nonsense dish featuring young rooks in a pie.
This easy-to-cook recipe will have you rushing to the kitchen to try it out and tempt your taste buds. Enjoy!
WHAT YOU'LL NEED
»» 4 fledging rook breasts
»» 1 chicken breast
»» 4oz chopped beef
»» packet puff pastry
»» grated carrot and celeriac
»» 1 tbsp mashed potato
»» 2 fl oz beef stock
»» salt and pepper
It’s important to only use ‘brancher’ rooks for this dish because their meat is tender and flavoursome.
‘Branchers’ are birds having just left the nest, but unable to fly.
You only have a couple or three days to make the most of this harvest so make a daily inspection of the rookery to check on the state of play.
ABOUT THE CHEF
When he’s not out shooting, Mark is the Head Chef at The Finch’s Arms in Hambleton - a traditional 17th century English country inn, with beamed ceilings, cask ales and a small bustling bar with magnificent views overlooking Rutland Water.
Formerly the proprietor of the Tollemache Arms in Buckminster, Leicestershire, Mark has also been chef at the Restaurant Pierre Orsi, Lyons and Raymond Blanc’s le Manoir aux Quat’Saisons in Oxford.
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