Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, roasted pigeon, black pudding, fondant potatoes and a blackcurrent sauce. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce. Pigeon and Pasta Soup Recipe by Andrea. · Try this Steamed Pigeon Pudding recipe by Chef Adrian Richardson. This recipe is from the show Secret Meat Business.
Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must 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 cook that.
The ingredients needed to make Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce:
- Make ready 2 whole pigeons
- Prepare 2 tbsp vegetable oil
- Take 100 ml chicken stock
- Get 3 clove of garlic, crushed
- Make ready 100 grams butter
- Take 1 tbsp dried parsley
- Make ready 100 grams black pudding
- Prepare 2 medium potatoes, peeled
- Take 1/2 tbsp caster sugar
- Take 150 grams blackcurrents
- Take 50 ml elderflower presse
- Make ready 100 ml water
Clean the Pigeon and take off its two fingers leaving the middle finger. Burn off the legs of the pigeon if it´s possible. Once roasted, the sweet juices and crisp skin of a pigeon is absolutely unmissable - perfect for a rustic, gamey Sunday roast. Flavour can be added by stuffing the cavity with traditional stuffing or simply a mixture of herbs, mushrooms or even black pudding.
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.
Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Season with salt and black pepper. I love all of Chef John's recipes, and fondant potatoes is no exception! While a bit decadent in terms of fat content, these potatoes make a unique and luxurious side dish for a special meal.
So that is going to wrap it up for this special food roasted pigeon, black pudding, fondant potatoes and a blackcurrent sauce recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
