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

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, roasted pigeon, black pudding, fondant potatoes and a blackcurrent sauce. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce is something which I’ve loved my entire life.

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.

To begin with this particular recipe, we must prepare a few components. You can have roasted pigeon, black pudding, fondant potatoes and a blackcurrent sauce using 12 ingredients and 12 steps. Here is how you cook it.

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

Tusindvis af nye billeder af høj kvalitet tilføjes hver dag. Once roasted, the sweet juices and crisp skin of a pigeon is absolutely unmissable - perfect for a rustic, gamey Sunday roast. Flavour can be added by stuffing the cavity with traditional stuffing or simply a mixture of herbs, mushrooms or even black pudding. Black pudding pops up everywhere in both British and Irish food.

Steps 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.

It is most often, but not exclusively, as part of a full English breakfast and a full Irish breakfast. Black pudding is not only made in Britain and Ireland. Many European and Scandinavian countries make their own versions of the pudding. Black pudding has a interesting history all of its own, stretching back over thousands of years and many countries, but in If you are concerned about your diet, Black pudding is a very healthy dish and an good source of protein, it is also essentially carb-free, making. Season with salt and black pepper.

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