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Serves 4.
Takes 60 minutes.
Pigeon breasts
4 pigeon breasts, skin on
extra virgin olive oil
salt
black pepper
Crispy vegetables
1 large potato, peeled
1 carrot, peeled
1 courgette, peeled into fine ribbons
1 red pepper, cut into julienne
2 spring onions, cut into julienne
extra virgin olive oil
salt
To garnish
4 tsp balsamic vinegar, preferably from Modena, plus extra for drizzling
12 baby chard leaves
edible flowers
12 slices of candied orange zest
extra virgin olive oil
salt
Method
1
Preheat the oven to 200°C/gas mark 6
2
Place a frying pan over a medium-high heat. Coat the pigeon breasts with a few drops of oil and season with salt and pepper then place in the hot pan. Fry for 2 minutes on each side
4 pigeon breasts, skin on
extra virgin olive oil
salt
black pepper
3
Remove from the pan and transfer to a baking tray, placing in the oven to finish cooking for 6–7 minutes
4
Meanwhile, use a melon baller to scoop small spheres from the potato and carrot. Bring a small pan of water to the boil and cook the potato for 4 minutes then drain
1 large potato, peeled
1 carrot, peeled
5
In a separate pan, add a drizzle of oil and sauté the carrot over a low heat for a few minutes to soften, then season with salt
extra virgin olive oil
salt
6
Remove the cooked pigeon breasts from the oven and leave to rest for a few minutes – the meat should be golden brown on the outside and pink in the middle
7
When ready to serve, brush each plate with a teaspoon of the balsamic vinegar. Divide the cooked potato and carrot spheres between the plates and scatter over the courgette ribbons, pepper and spring onions
4 tsp balsamic vinegar, preferably from Modena, plus extra for drizzling
1 courgette, peeled into fine ribbons
1 red pepper, cut into julienne
2 spring onions, cut into julienne
8
Rub the chard leaves with a little olive oil and salt and scatter over the vegetables. Slice the pigeon breasts and arrange over the salad, adding the edible flowers and strips of candied peel to garnish. Finish with a drizzle of oil and balsamic vinegar to serve
12 baby chard leaves
extra virgin olive oil
salt
edible flowers
12 slices of candied orange zest
extra virgin olive oil
Takes 60 minutes.
Pigeon breasts
4 pigeon breasts, skin on
extra virgin olive oil
salt
black pepper
Crispy vegetables
1 large potato, peeled
1 carrot, peeled
1 courgette, peeled into fine ribbons
1 red pepper, cut into julienne
2 spring onions, cut into julienne
extra virgin olive oil
salt
To garnish
4 tsp balsamic vinegar, preferably from Modena, plus extra for drizzling
12 baby chard leaves
edible flowers
12 slices of candied orange zest
extra virgin olive oil
salt
Method
1
Preheat the oven to 200°C/gas mark 6
2
Place a frying pan over a medium-high heat. Coat the pigeon breasts with a few drops of oil and season with salt and pepper then place in the hot pan. Fry for 2 minutes on each side
4 pigeon breasts, skin on
extra virgin olive oil
salt
black pepper
3
Remove from the pan and transfer to a baking tray, placing in the oven to finish cooking for 6–7 minutes
4
Meanwhile, use a melon baller to scoop small spheres from the potato and carrot. Bring a small pan of water to the boil and cook the potato for 4 minutes then drain
1 large potato, peeled
1 carrot, peeled
5
In a separate pan, add a drizzle of oil and sauté the carrot over a low heat for a few minutes to soften, then season with salt
extra virgin olive oil
salt
6
Remove the cooked pigeon breasts from the oven and leave to rest for a few minutes – the meat should be golden brown on the outside and pink in the middle
7
When ready to serve, brush each plate with a teaspoon of the balsamic vinegar. Divide the cooked potato and carrot spheres between the plates and scatter over the courgette ribbons, pepper and spring onions
4 tsp balsamic vinegar, preferably from Modena, plus extra for drizzling
1 courgette, peeled into fine ribbons
1 red pepper, cut into julienne
2 spring onions, cut into julienne
8
Rub the chard leaves with a little olive oil and salt and scatter over the vegetables. Slice the pigeon breasts and arrange over the salad, adding the edible flowers and strips of candied peel to garnish. Finish with a drizzle of oil and balsamic vinegar to serve
12 baby chard leaves
extra virgin olive oil
salt
edible flowers
12 slices of candied orange zest
extra virgin olive oil
