Serves 2
Ingredients.
pigeon breasts 4
celery 4 sticks
shelled walnuts 100g
butter 30g
olive oil 1 tbsp
cherries 200g
red-wine vinegar 2 tbsp
chopped parsley a large handful
Directions
Wash and trim the celery, then cut each rib into pieces about the length of a wine cork.
Toast the walnuts in a shallow pan for a few minutes until they are fragrant. Set the toasted nuts aside, then wipe the pan to remove any flakes of walnut skin and add the butter, oil and then the celery. Leave the celery to cook for 8-10 minutes, occasionally moving it around the pan so that it cooks evenly.
Halve and stone the cherries.
Lift the celery from the pan and put it to one side. Slash the skin of the pigeon breasts in a couple of places ā this will stop it from tearing as it cooks. Add the pigeon breasts to the celery pan and let them cook ā while spooning the sizzling butter and oil over them almost continually ā for about 3 or 4 minutes on each side. They should be rose pink in the middle. Set them aside to rest.
Return the walnuts and celery to the pan, then pour in the red- wine vinegar and bring to the boil, stirring in any cooking juices from the pigeon as you go.
Roughly chop the parsley. Add the stoned and halved cherries to the pan, then the chopped parsley. Check the seasoning, then serve the cherries, celery and walnuts over the pigeon breasts.
Ingredients.
pigeon breasts 4
celery 4 sticks
shelled walnuts 100g
butter 30g
olive oil 1 tbsp
cherries 200g
red-wine vinegar 2 tbsp
chopped parsley a large handful
Directions
Wash and trim the celery, then cut each rib into pieces about the length of a wine cork.
Toast the walnuts in a shallow pan for a few minutes until they are fragrant. Set the toasted nuts aside, then wipe the pan to remove any flakes of walnut skin and add the butter, oil and then the celery. Leave the celery to cook for 8-10 minutes, occasionally moving it around the pan so that it cooks evenly.
Halve and stone the cherries.
Lift the celery from the pan and put it to one side. Slash the skin of the pigeon breasts in a couple of places ā this will stop it from tearing as it cooks. Add the pigeon breasts to the celery pan and let them cook ā while spooning the sizzling butter and oil over them almost continually ā for about 3 or 4 minutes on each side. They should be rose pink in the middle. Set them aside to rest.
Return the walnuts and celery to the pan, then pour in the red- wine vinegar and bring to the boil, stirring in any cooking juices from the pigeon as you go.
Roughly chop the parsley. Add the stoned and halved cherries to the pan, then the chopped parsley. Check the seasoning, then serve the cherries, celery and walnuts over the pigeon breasts.