Recipe courtesy of Hello Magazine.
An innovative starter. Prunes and sweet potatoes balance the richness of the pigeon and the dressing has a secret ingredient – chocolate !
Serves : 4
2 sweet potatoes, peeled and thinly sliced
1 spring onion, trimmed and chopped
Pinch of cayenne pepper
Salt and pepper
1 handful of coriander leaves, chopped
4 pigeon breasts, previously marinated for several hours in red wine, chopped shallots and crushed garlic
250ml / 9 fl oz hazelnut oil
50g / 2 oz chocolate buttons
12 pitted prunes
Dash of balsamic vinegar
12 orange segments
Preheat the oven to 200oC / 400oF / Gas Mark 6. Put the sweet potatoes in a roasting tin with the spring onion, cayenne, salt, pepper and 2 tablespoons olive oil. Cover with foil and cook in the oven for 45 minutes or until tender. Mash and stir in the chopped coriander.
Season the pigeon breasts and sear in a hot pan with a dash of oil. Lower the heat and continue to cook until done to your liking or transfer to the oven to finish cooking.
Put the hazelnut oil, 50ml (2 fl oz) olive oil and the chocolate buttons in a pan and slowly warm until the chocolate melts and starts to infuse with the oil.
Warm the prunes in a pan with a dash of balsamic vinegar and season lightly.
To serve, place the prunes in the centre of the serving plates and top with the sweet potato puree. Slice the pigeon breasts and place over the sweet potato with the orange segments. Drizzle the chocolate oil around and serve.
Find other Meat and Game recipes in this book by Tom Kitchin.
Recipe courtesy of Psychologies Magazine (April 2014) and taken from The Ginger & White Cookbook by Tonia George, Emma Scott & Nicholas Scott.
Roasting mushrooms brings out their earthy flavour, providing a satisfying alternative to meat. If you haven’t time to make garlic mayo, crush a quarter of a garlic clove and stir it into some mayo, or even easier, rub the toast with a cut garlic clove instead.
4 Portobello mushrooms
1 tblsp extra virgin olive oil, plus extra for dressing
Salt and pepper
4 thick slices of potato sourdough
4 tblsp roasted garlic mayonnaise (see below for recipe)
A handful of rocket leaves
Step One : Preheat the oven to 200oC / fan 180oC / gas mark 6. Clean the mushrooms, discarding the stalks. Place them in a roasting tin, drizzle with the olive oil and season with salt and pepper.
Step Two : Roast the mushrooms for 15 minutes, until softened. Turn them over and roast for a further 10 minutes.
Step Three : Toast the sourdough on both sides, then spread the garlic mayo on the toast and divide it between two plates. Top each slice with a mushroom.
Step Four : Dress the rocket in olive oil with a little salt and pepper. Pile on top of the mushrooms and serve.
How to make your own roasted garlic mayonnaise
Preheat your oven to 200oC / fan 180oC / gas mark 6. Wrap one garlic bulb in foil and bake for 40-50 minutes, until it is really soft when squeezed. Allow to cool. When it is cool enough to handle, separate all the cloves and squeeze all the soft flesh into a bowl. Mash with a pinch of salt, then stir in 400ml good-quality mayonnaise.