Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, roasted pigeon, black pudding, fondant potatoes and a blackcurrent sauce. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce is something which I’ve loved my whole life.
Gordon Ramsay prepares pigeon salad, black pudding and pancetta after his. 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.
To begin with this particular recipe, we have to prepare a few components. 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 it.
The ingredients needed to make Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce:
- Make ready whole pigeons
- Prepare vegetable oil
- Get chicken stock
- Get of garlic, crushed
- Prepare butter
- Get dried parsley
- Prepare black pudding
- Take potatoes, peeled
- Prepare caster sugar
- Get blackcurrents
- Make ready elderflower presse
- Make ready water
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. 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.
Instructions 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.
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. 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. Black pudding is a kind of sausage, except that unlike normal sausages, you make it with blood.
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