Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, roasted pigeon, black pudding, fondant potatoes and a blackcurrent sauce. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Take the potatoe to peel and boil with garlic pepper and rosemary. Clean the Pigeon and take off its two fingers leaving the middle finger. Burn off the legs of the pigeon if it´s possible.
Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook roasted pigeon, black pudding, fondant potatoes and a blackcurrent sauce using 12 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce:
- Make ready 2 whole pigeons
- Get 2 tbsp vegetable oil
- Prepare 100 ml chicken stock
- Get 3 clove of garlic, crushed
- Get 100 grams butter
- Prepare 1 tbsp dried parsley
- Take 100 grams black pudding
- Get 2 medium potatoes, peeled
- Get 1/2 tbsp caster sugar
- Make ready 150 grams blackcurrents
- Take 50 ml elderflower presse
- Prepare 100 ml water
Add the thyme and cranberries and mix together using your hands until well combined. Divide the potato mixture in two and shape each portion into a thin patty. Place the cream in a small saucepan with a few shavings of the black truffle and bring to a simmer. Butter a baking dish and place a layer of potatoes in the bottom of.
Steps to make Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce:
- Pre-heat an oven to 220°c / 200°c fan.
- Heat the oil in a frying pan and brown the pigeons.
- Place the pigeons in a roasting tin and cover over with kitchen foil. Place in the oven for 50-60mins (or until cooked thoroughly).
- Cut and shape the potatoes. Remove a section off each end, then cut into 2-3 pieces.
- Heat the butter in a saucepan on medium heat until foaming.
- Place the potatoes flat in the saucepan and leave to cook until browned (4-5mins approx.). Gently turn the potatoes and repeat on the other side.
- Once browned, tip in the garlic and parsley and then gently pour in the chicken stock until it almost comes to the top of the potatoes and add some of the pigeon juices.
- Put the lid on the saucepan and reduce heat to low and cook for 25-30mins until tender. During this time baste the potatoes by spooning over the stock juices every so often.
- Place the caster sugar, blackcurrents, elderflower presse and water in the previously used frying pan. Bring to the boil on a medium heat.
- Reduce the heat and allow to reduce until you have an almost syruppy like consistancy.
- Heat some oil in a frying pan and fry slices of black pudding.
- Take the pigeon out the oven and rest for 5mins. Then serve.
A recipe for roast pigeon on a bed of roasted root vegetables. The trick to roasting a lovely pigeon is a very, very hot oven. Roast pigeon is a bird to get down on, too: Pick it up and gnaw. Peel the potatoes and pat dry with kitchen paper. Heat the oil and butter in a flameproof dish, add the potatoes and brown all over.
So that is going to wrap this up with this exceptional food roasted pigeon, black pudding, fondant potatoes and a blackcurrent sauce recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
