Festive game: Alternative Christmas food ideas

While turkey or beef will always be a crowd please (and feeder), if you’re serving a smaller gathering, you could always branch out and experiment with grouse, a classic bird in season till the end of the month, which has a bold gamey flavour.

This recipe for roast grouse teamed with game toast and poached fruits comes from chef Pierre Koffmann. “Grouse is by far my favourite feathered game,” says the acclaimed Frenchman. “When I’m serving grouse to guests, I like to switch things up a bit with this delicate fruit sauce and meaty game toast – they complement rather than overwhelm the irony flavour of grouse.”

Grouse with game toast

Serves 4

Ingredients: 4 grouse, cleaned and trussed (ask your butcher for the livers and hearts); 3 tbsp vegetable oil; 100ml dry white wine; 100ml veal stock (broth); 2 figs, cut into narrow wedges; 8 blackberries; 8 raspberries; 50g blackcurrants; 50g redcurrants (or substitute 100g cranberries if blackcurrants and redcurrants are unavailable); salt and pepper

For the game toast: 4 chicken livers, cleaned and trimmed; 4 grouse livers (see above); 4 grouse hearts (see above); 10g shallots, finely chopped; 1 small garlic clove, finely chopped; 2 thyme sprigs, leaves stripped and finely chopped; 3 pink peppercorns, crushed 15ml brandy; 4 slices white bread, crusts removed, lightly toasted; knob of unsalted butter

Heat the oven to 180°C (350°F/Gas 4). Season the grouse with salt and pepper inside and out. Heat a large ovenproof frying pan over a medium–high heat, add the oil and fry the grouse to seal them, first on each side, then on the breast. Transfer the pan to the oven for 5 minutes, then turn the grouse and cook for another 5 minutes. Turn the grouse onto their backs, cut the strings, open the legs and cook for a further 4 minutes – the flesh should still be a little pink. Remove from the oven and loosely cover the grouse with foil, then leave to rest in a warm place, breast-side down, for 10 minutes. Leave the oven on at 180°C (350°F/Gas 4).

For the game toast, finely chop the livers and hearts and place in a bowl. Mix in the shallot, garlic and thyme, and season with salt and the crushed peppercorns. Add the brandy and mix well. Spread the mixture over the slices of bread and place on a baking tray. Transfer to the oven and cook until the liver is cooked and the bottom of the bread is golden brown – no more than 10 minutes. Set aside in a warm place.

Once rested, lift the grouse out of the pan onto a warm plate. Add the wine and stir to deglaze the bottom of the tin. Place the tray over a medium–high heat and bubble to reduce the wine by half. Add the stock, bring to the boil, then pass the liquid through a sieve.

Return the sauce to a low heat and add the figs and berries to warm them through – do not allow the sauce to boil. Cut the game toast into fingers and carve the grouse. To serve, divide the toast, the grouse and the fruits between the plates and pour the sauce over.

Taken from Classic Koffmann 50 Years a Chef by Pierre Koffmann published by Jacqui Small

Christmas delivered

From artisan chocolates to expertly mixed ready-to-pour cocktails, these delicious additions will make it a very merry Christmas.

Sweet treats

Avoca hampers are a safe bet for Christmas gifts but you can also take the hard work out of your own December 25th with its table-ready bakes and cakes. There’s everything from mince pies and Christmas puddings to mini spiced apple tartlets and a Belgian chocolate and orange fudge cake. avoca.ie

Cheesy does it

The Cheese Box from Co Waterford’s Mezze deli (run by husband-and-wife team Dvir Nusery and Nicola Crowley) contains two types of Knockalara cheese, Kiely’s of Dunhill relish and an array of flatbreads, nuts and marinated olives. Prices start at €30. mideastmezze.com

Alcohol-free aperitif

If a non-alcoholic tipple is more your thing, Australian brand Lyre’s non-alcoholic spirits wouldn’t look out of place on even the most elegant of drinks trolleys. The 13-strong range includes American Malt (Bourbon whisky), Dark Cane Spirit (dark rum) and Dry London Spirit (gin). Priced from €25.99 they’re great for cocktails. lyres.eu

Cocktails on tap

The award-winning team behind Dublin’s BAR 1661 has created Craft Cocktails, a range of premium hand-mixed bottle cocktails. Available in a 200ml bottle that serves two (€12.50), and a 700ml one that serves seven (€35), there are six cocktails to choose from with nationwide delivery available. craftcocktails.ie

Box of delights

Pastry chef Gráinne Mullins just might make the most beautiful chocolates in Ireland. The Chocolate Box (€20 for ten) features flavours including Bee my honey (honeycomb pieces and honey ganache in dark chocolate) and Lil’ bit salty (caramel flecked with Achill Island sea salt) while the trio of chocolate baubles (€30) would be perfect on any tree. grachocolates.com