Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, roasted pigeon, black pudding, fondant potatoes and a blackcurrent sauce. One of my favorites. For mine, I am going to make it a little bit tasty. 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 foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have roasted pigeon, black pudding, fondant potatoes and a blackcurrent sauce using 12 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce:
- Take 2 whole pigeons
- Get 2 tbsp vegetable oil
- Prepare 100 ml chicken stock
- Prepare 3 clove of garlic, crushed
- Make ready 100 grams butter
- Take 1 tbsp dried parsley
- Take 100 grams black pudding
- Get 2 medium potatoes, peeled
- Make ready 1/2 tbsp caster sugar
- Get 150 grams blackcurrents
- Get 50 ml elderflower presse
- Prepare 100 ml water
Heat the oil and butter in a flameproof dish, add the potatoes and brown all over. For the pigeon, season the pigeon breasts well with salt and freshly ground black pepper. Heat the oil and butter in a frying pan over a For the potato cakes, peel the par-boiled potatoes, then grate them into a bowl. Season, to taste, with salt and freshly ground.
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.
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. Fondant potatoes — a classic French technique of cooking potatoes — sound sorta fancy, but Adding aromatics such as garlic, fresh herbs, and whole spices to the pan as they roast infuses the potatoes with flavor — transforming them from a humble side dish into something seriously impressive. Fondant potatoes: fussy French cooking, or what roast potatoes want to be when they grow up? And, after my frustrating experience with Bourdain and Ramsay's versions, which other dishes take much longer than the recipes claim?
So that’s going to wrap it up with 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’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
