2 x Prepared fresh or frozen pigeons 50 gm Butter, (2oz) 50 gm Onion, chopped finely (2oz) 1 lrg Cloves garlic, chopped (1 to 2) 1 dsp grated orange rind 6 x Dessertspoons fresh orange juice 2 x Dessertspoons fresh lemon juice 1 x Fresh bay leaf 225 gm Trimmed spring greens, (8oz) Salt
Method : Press firmly down on the breasts of the pigeons to snap the rib cages and flatten them slightly. Cut out the back bones with kitchen scissors, leaving the rest of the ribs and the legs on, and open the pigeons as flat as possible. Trim off loose pieces of skin and pat dry all over. Melt the butter over a medium heat and cook the chopped onion and garlic until soft, but avoid browning. Add the orange rind and citrus juices and continue cooking uncovered until most of the juices have evaporated. Push the onion to one side and then lightly brown the pigeon breasts. Redistribute the onion, turn the pigeon breasts uppermost and add the bay leaf; then cover and braise over a medium to low heat for 35-45 minutes, basting with the orange butter from time to time. About 15 minutes before serving, wash and slice the greens thinly and cook in a little boiling salted water until wilted and soft, but still a bright green. Arrange in a circle on two hot plates. Place a pigeon in the middle of each and then strain the cooking liquid (discarding the onions) over the greens.
Pigeon Poche Grille
Ingredients :
1 sm Pigeon, approx 200g (8oz) per person 16 x Shallots 16 x Garlic cloves 100 gm Mixed mushrooms, (3 1/2oz) 200 gm Swede, peeled and cut into chunks (7oz) 100 gm Unsalted butter, (3 1/2oz) 100 gm Salsify, (3 1/2oz) 500 ml Chicken stock, (1 pint)
Method : Prepare the pigeon by removing the legs and wings, leaving the breast intact on the carcass of the pigeon. Bring the stock to a simmer in a saucepan and cook the pigeon breasts in the stock for 5-6 minutes then remove and leave to rest and cool down. Allow the stock to continue to simmer as this will reduce and become your sauce. In a saucepan sautee the swede in the butter until it is tender, about 15 minutes, then blend until it is completely smooth, season and keep warm. Sautee the peeled shallots and unpeeled garlic cloves in olive oil until they are tender. Set aside and keep warm. Sautee the salsify in olive oil until tender, set aside and keep warm. Heat a griddle pan until it is very hot. Carefully carve the breasts off the pigeon carcass and smooth over a little olive oil. Grill the breasts on the very hot griddle, skin side down, turning every minute or so until the are pink, which should take about 4-5 minutes. Baste them with the oil and juices as they cook. Allow to rest while you complete the sauce. The stock should be reduced to about 200ml (7fl oz). Strain and return to the hot pan. Season to taste and then beat in small chunks of unsalted butter until the sauce is glossy, smooth and slightly thickened. Check the seasoning. To assemble the dish, put a round serving of the pureed swede in the centre of the plate with the shallots, garlic cloves and salsify around. Cut each pigeon breast in 2 horizontally and arrange on top of the swede. Spoon the hot sauce around and over the vegetables.
Syrian Pigeon with Pearl Barley
Ingredients :
2 x pigeons 50 gm Butter 100 gm Cooked pearl barley 1 sm Bunch dill, leaves only, chopped 1 x Onion, finely sliced 3 x Cloves garlic, crushed 1 kg Fresh tomatoes, chopped 4 x Peppers, sliced 1 x Red chilli, seeded and finely chopped 1 x Aubergine, cut into 1cm wide strips, salted and rinsed
Method : Brown the birds in an oven proof casserole large enough to take them reasonably snugly and reserve. Fry the onion and garlic until soft and add the tomatoes, peppers and chilli. When cooked down for five minutes, stuff the birds with a knob of butter and the barley; seasoned with salt and dill. Fry the strips of aubergine gently until browned and add to the pot. Simmer for an hour and serve with bread and salad.
MMR Price at posting:
69.0¢ Sentiment: None Disclosure: Held
(20min delay)