Pigeon with black pudding puree

Heather Rowan-RobinsonFood

pigeon with

black pudding purée

Serves 2
by James Sommerin

BEETROOT VINAIGRETTE

// 2 large beetroots
//  1 shallot, finely chopped
// 200g chicken stock
// 50g caster sugar
// 20ml minus 8 vinegar
// 50g butter
// 20ml sherry vinegar

BLACK PUDDING PUREE

// 25g ruby port
//  25g rich red wine
// 25G cabernet sauvignon vinegar
// 13g sherry vinegar
// 50g chicken stock
// 200g black pudding, diced

RASPBERRY VINAIGRETTE

// 100g raspberries
// 1 banana shallot, finely diced
// 50ml olive oil
// 50ml rapeseed oil
// 25ml vegetable oil
// 20ml sherry vinegar
// Pinch salt

PIGEON BREASTS

// 2 pigeon breasts
// 20g unsalted butter
// 2 sprigs thyme
// ½ clove of garlic, bashed

Pigeon with black pudding purée,
raspberry and beetroot vinaigrette

James Sommerin

Beetroot vinaigrette

  1. Roast the beetroots (skins on) with salt for 1½ hours @ 180º.

  2. Once cooked, peel and chop. Place into a pan with the shallot and sweat for 5 minutes.

  3. Add the sugar and cook for a further 5 minutes.

  4. De-glaze with the chicken stock and reduce until thick.

  5. Add the vinegars and bring to the boil, remove from the heat and blend in a Thermomix until smooth.

  6. Add butter and blend until glossy.

Black pudding purée

  1. Place all liquids into a pan and place over a high heat. Bring to the boil and reduce by ½.

  2. Add the black pudding and cook for 3 minutes.

  3. Place into a Thermomix and blend until smooth, pass through a fine chinois.

Raspberry vinaigrette

  1. Place diced shallot and ½ the tarragon in a pan and sweat until translucent.

  2. Add sherry vinegar to de-glaze.

  3. Add oils and let temperature reach 50°. Remove from heat and add raspberries, remaining tarragon and season to taste (leave to infuse for a minimum 24hrs before use).

Pigeon breasts

  1. Pan fry pigeon breasts with butter, thyme and garlic and sear for approx 2 minutes. Leave to rest for 1 minute.

  2. Place beetroot vinaigrette on a plate and tap with a spoon to create a splatter effect then pipe 3 dollops of black pudding purée.

  3. Carve pigeon breasts into 2 pieces and place onto plate.

  4. De-glaze with the chicken stock and reduce until thick.

  5. Add the vinegars and bring to the boil, remove from the heat and blend in a Thermomix until smooth.

  6. Add butter and blend until glossy.

 

Article sponsored by Heather Rowan-Robinson

Heather Rowan-Robinson