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Serves 1.
Ingredients
• 2 parsnips, peeled and cubed
• 600 ml milk
• black pepper
• 20 g unsalted butter
• pinch of grated nutmeg
• 2 wood pigeon breasts
• olive oil, for shallow-frying
• 30 g pancetta, cut into matchsticks
• 6 button mushrooms, stalks removed
• 6 pearl onions, peeled and blanched
• 4 tbsp Madeira jus, made with veal stock that has been strained and reduced and then adding Madeira, sherry or port
• sprigs chervil, to garnish
Method
1. Place the parsnips into a saucepan with the milk and bring to the boil and simmer until soft, around 20 minutes.
2. Drain the parsnips and place in a food processor. Season with salt and freshly ground pepper, add the butter and nutmeg and blend into a smooth purée.
3. Season the pigeon breasts with salt and freshly ground pepper. Heat the olive oil for shallow-frying in a heavy-based frying pan. Add in the seasoned pigeon breasts and pan-fry for 2 minutes on each side. Remove from pan and set aside.
4. Add the pancetta, mushrooms and the onions to the pan and fry for 2 minutes.
5. Add in the Madeira jus, bring to the boil and season to taste with salt and freshly ground pepper.
6. To serve, place the breasts in the centre of a warm serving plate. Spoon over the sauce and arrange the onions and mushrooms randomly. Finish with a quenelle of parsnip purée. Garnish with chervil and serve at once.
Ingredients
• 2 parsnips, peeled and cubed
• 600 ml milk
• black pepper
• 20 g unsalted butter
• pinch of grated nutmeg
• 2 wood pigeon breasts
• olive oil, for shallow-frying
• 30 g pancetta, cut into matchsticks
• 6 button mushrooms, stalks removed
• 6 pearl onions, peeled and blanched
• 4 tbsp Madeira jus, made with veal stock that has been strained and reduced and then adding Madeira, sherry or port
• sprigs chervil, to garnish
Method
1. Place the parsnips into a saucepan with the milk and bring to the boil and simmer until soft, around 20 minutes.
2. Drain the parsnips and place in a food processor. Season with salt and freshly ground pepper, add the butter and nutmeg and blend into a smooth purée.
3. Season the pigeon breasts with salt and freshly ground pepper. Heat the olive oil for shallow-frying in a heavy-based frying pan. Add in the seasoned pigeon breasts and pan-fry for 2 minutes on each side. Remove from pan and set aside.
4. Add the pancetta, mushrooms and the onions to the pan and fry for 2 minutes.
5. Add in the Madeira jus, bring to the boil and season to taste with salt and freshly ground pepper.
6. To serve, place the breasts in the centre of a warm serving plate. Spoon over the sauce and arrange the onions and mushrooms randomly. Finish with a quenelle of parsnip purée. Garnish with chervil and serve at once.
