We are Thankful for Our Mentors, the Native Americans! November 27 ~ Native American Day

Our most Delightful Fur-iends!


Firstly, Queen Mum fully appreciated the outpouring of concern and well wishes during Her time of heartache and sorrow.  But Good News!  Queen Mum and Her Consort Michael, are mending the rift which came between them, and whilst We remain cautious of his re-introduction into Our Royal Household we are also overjoyed for Her Majesty happiness and embarrassing girl-like glee .


We hope you all enjoyed a peace-filled, tummy-filling and warm Thanksgiving yesterday.  We 
enjoyed a repast of Roasted Game Bird in the Scottage fashion, one of Queen Mum's favourites. Along with Ginger Carrots and a mince pie, no one was left wanting. For your pleasure, we have listed the recipe below:

Scottish Recipes: Roasted Grouse

This recipe for roast grouse includes black pudding (you may have to omit this if it is not available) and griddled green vegetables. It comes from the kitchens of the 5-star Gleneagles Hotel in Perthshire.

Recipe Ingredients:

(To serve four):
1lb 2 oz new potatoes
4 sticks celery
1 leek
2 small courgettes
12 baby asparagus tips
8 baby onions
3 tablespoon olive oil
2 oz butter
4 whole grouse [oven ready]
4 oz shallots
2 stalks of fresh thyme , chopped
1 fl oz Madeira
Half pint game or beef jus (gravy)
4 slices black pudding
salt and pepper to taste

Preparation Method:

Place the new potatoes in a pan, cover with salted water and three-quarter cook (10-12 minutes). Drain and refresh under cold water until cool. While the potatoes are cooking, wash trim and cut the celery, leek, and courgette crossways in to 2cm rounds at an angle. Leave the asparagus and onions whole. Lightly season the vegetables and brush with olive oil.

Preheat a griddle pan. Slice the new potatoes lengthways into quarters and fry them with the vegetables on the griddle to create a criss-cross effect. Remove and place on oven tray to reheat later.

Preheat oven to 200C/400F/gas mark 6. Heat the remaining olive oil and 1oz of the butter in a heavy based frying pan. Season the grouse and seal on all sides of the pan. Place in a roasting tray and cook in the oven for about 20 minutes. Leave to rest for approximately 5 minutes.

To make the sauce, peel and finely shred the shallots. Melt the remaining butter in a saucepan, add the shallots and thyme and cover. Cook for about 2 minutes, until just transparent. Add the Madeira and the game or beef jus and bring to the boil. Strain and set aside.

Grill the black pudding on both sides until cooked and crispy. Place on kitchen paper to drain for a few seconds. While the black pudding is cooking, place the vegetables back into the oven for 2 - 3 minutes to reheat.

To assemble the dish, place a slice of black pudding in the centre of each plate and arrange some vegetables and potatoes around it. Place the grouse next to the black pudding. Season the sauce and spoon over.

We would also like to share with you a fact We ourselves just learned of this morning. Today, November 27th, is Native American Heritage Day, bringing to a close the month of November dedicated to the Aboriginal People of The Americas. We encourage you to visit this Website for very interesting facts and History of the Peoples assisted the Colonists when they first ventured forth from Our Home Land. (Reasons behind this migration will remain unsaid, in the Spirit of The Holidays ~ ahem~)


Do enjoy this festive Holiday Season!  Be careful as you venture out with Our fellow revelers, and We shall chat with you very soon!