Wood pigeon with cobnuts.

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