Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce
Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce

Hey everyone, hope you’re having an amazing day today. 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 food recipes. For mine, I’m gonna make it a little bit tasty. 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 favored of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. 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 that.

The ingredients needed to make Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce:
  1. Get 2 whole pigeons
  2. Make ready 2 tbsp vegetable oil
  3. Get 100 ml chicken stock
  4. Get 3 clove of garlic, crushed
  5. Take 100 grams butter
  6. Get 1 tbsp dried parsley
  7. Make ready 100 grams black pudding
  8. Make ready 2 medium potatoes, peeled
  9. Take 1/2 tbsp caster sugar
  10. Take 150 grams blackcurrents
  11. Get 50 ml elderflower presse
  12. Get 100 ml water

Flavour can be added by stuffing the cavity with traditional stuffing or simply a mixture of herbs, mushrooms or even black pudding. Fondant potatoes — a classic French technique of cooking potatoes — sound sorta fancy, but they're nothing more than large rounds of russet potatoes that (Which is why chefs often refer to them as "melting potatoes.") The stock and butter combine into a rich pan sauce that gets spooned over the. Season with salt and black pepper. I love all of Chef John's recipes, and fondant potatoes is no exception!

Instructions to make Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce:
  1. Pre-heat an oven to 220°c / 200°c fan.
  2. Heat the oil in a frying pan and brown the pigeons.
  3. Place the pigeons in a roasting tin and cover over with kitchen foil. Place in the oven for 50-60mins (or until cooked thoroughly).
  4. Cut and shape the potatoes. Remove a section off each end, then cut into 2-3 pieces.
  5. Heat the butter in a saucepan on medium heat until foaming.
  6. 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.
  7. 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.
  8. 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.
  9. Place the caster sugar, blackcurrents, elderflower presse and water in the previously used frying pan. Bring to the boil on a medium heat.
  10. Reduce the heat and allow to reduce until you have an almost syruppy like consistancy.
  11. Heat some oil in a frying pan and fry slices of black pudding.
  12. Take the pigeon out the oven and rest for 5mins. Then serve.

While a bit decadent in terms of fat content, these potatoes make a unique and luxurious side dish for a special meal. Warm salad of black pudding, potatoes and bacon with curried haddock. by Matt Tebbutt. Black pudding is a breakfast favourite, but it's a versatile ingredient for brunch, lunch and dinner, too. A wild mushroom sauce complements the crumbly texture and intensely rich taste of black pudding very. Black pudding has a interesting history all of its own, stretching back over thousands of years and many countries, but in Great Britain, the black pudding is an essential part of the English breakfast.

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