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    Wood pigeon with cobnuts.

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    Wood pigeon with cobnuts.

    Post  Admin on Thu Jun 21, 2018 9:22 pm

    Serves 4.
    Takes 1hr and 30 minutes.


    Ingredients.

    4 wood pigeon breasts
    30g of butter
    salt to season


    Carrot purée

    50g of shallots, finely sliced
    300g of carrots, finely sliced
    200ml of carrot juice
    20g of butter
    100ml of water
    5 sprigs of fresh thyme, de-stemmed


    Bok choi

    4 bok choi
    20g of butter
    salt to season


    Garnish

    4 baby carrots, finely sliced
    3 tbsp of cobnuts, crushed

    Method.

    1
    For the carrot purée, melt the butter in a saucepan on a low-medium heat. Add the shallots and sweat until translucent. Add the carrot and cook for a further 4 minutes. Add the carrot juice, thyme and water and simmer until the carrots are soft
    50g of shallots
    300g of carrots
    200ml of carrot juice
    20g of butter
    100ml of water
    5 sprigs of fresh thyme
    salt to season


    2
    Strain the liquid and blend the remaining contents. Add the reserve liquid slowly until a thick, smooth purée is formed. Season to taste and pass though a fine chinois. Set aside in a small saucepan


    3
    Prepare the bok choi by cutting in half length-ways and washing thoroughly. Blanch in salted boiling water for one minute and refresh. Set aside on absorbent towel for later use

    4 bok choi


    4
    For the wood pigeon breast, place a large frying pan on a medium to high heat. Season both sides with salt. Add the butter to the pan, as soon as it begins to foam place in the breasts, skin side down. Cook for 3-4 minutes or until golden, turn and cook for a further 4 minutes, remove from the pan to rest and reserve the juices in the pan for later

    4 wood pigeon breasts
    30g of butter
    salt to season


    5
    Saute the bok choi in a hot pan until slightly golden, season with salt and remove from the heat

    20g of butter
    salt to season

    6
    To plate, pour the warmed through carrot purée onto each plate. Place the bok choi in the middle of each plate, slice each breast into three and arrange over the bok choi. Finish by sprinkling each plate with the cobnuts, baby carrots and juices from the pan

    4 baby carrots
    3 tbsp of cobnuts




      Current date/time is Thu Nov 22, 2018 11:18 am