Wood pigeon, pomme dauphine, roasted beets, chicory & pigeon jus.
Pigeon:
1 pigeon crown
3g thyme
Salt
Olive oil
Stuff the crown with thyme and seal off all sides and roast in the oven at 180*c for 3 minutes and leave to rest and carve once ready.
Pomme dauphine:
125g water
50g butter
Pinch of salt
100g flour
1 egg
1 egg yolk
600g pomme puree
Boil the water and butter, add the salt and sieve the flour in. Cook out the flour for 2 minutes then place dough into mixer with the paddle, add the egg one at a time then add the pomme puree, place into the fridge. Shape into desired shape when really cold then deep fry at 180*c until golden brown.
6 beetroot
Salt
Cut the top & bottom off the beet, season slightly and wrap in foil. Place onto a try covered in salt and bake at 165*c for one hour. Leave to cool naturally and peel once cold. Reheat by roasting in a pan with a little oil. Butter is optional but its not needed unless your looking for that nutty butter flavour.
1 chicory
20g butter
1/2 orange juiced
Pinch sugar
Pinch salt
Slighty cook the chicory in everything for 20 seconds just to wilt a little.
Pigeon jus:
Pigeon bones
1 carrot
3 shallots
1 stick celery
5g thyme
1/4 garlic bulb
1 tbl tomato puree
Dash sherry vinegar
1 litre chicken jus
Dash Madeira
Roast the veg and bones in a pan, add the garlic & thyme and cook for another few moments. Add the puree and cook out. Deglaze with a little sherry vinegar and add the chicken jus. Reduce by half and finish with a little dash of Madeira, check the seasoning and add the left over juice from the roasted crown.
To garnish
Red amaranth
Celery hearts
