Hey babe - take a walk on the wild side
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Sweet potato | |
| 30 | grams | Butter |
| 5 | Pigeon breasts | |
| 1 | bunch | Thyme |
| 30 | grams | Butter |
| 15 | millilitres | Cracked gin |
| 200 | grams | Red currants |
| 15 | millilitres | Plain flour; mixed with a |
| Little water to form a paste | ||
| 15 | millilitres | Olive oil |
| 50 | grams | Butter |
| 10 | Asparagus stems | |
| ½ | Lemon; Juice of | |
| ½ | Chilli; finely chopped | |
| 100 | grams | Caster sugar |
| 100 | grams | Butter; melted |
| 2 | Eggs | |
| 5 | millilitres | Baking powder |
| 175 | grams | Plain flour; sieved |
| 30 | millilitres | Blackberries |
| 30 | millilitres | Chopped apple |
| Double cream to serve | ||
Directions
POTATO ROSTI
PIGEON
SPICY ASPARAGUS
BLACKBERRY AND APPLE PUDDING
POTATO ROSTI:
Peel and grate the potato. Melt the butter in a saute pan, add the potato and cook until golden brown on both sides. Season and serve.
PIGEON:
1 Butterfly the pigeon breasts and stuff with the thyme. Melt the butter in a pan and saute the pigeon for 3-4 minutes on each side or until cooked 2 Remove from the pan and set aside to rest. Deglaze the pan with the cracked gin, add the red currants and cook for a few minutes.
3 Add the flour paste and stir until thickened. Season and serve with the pigeon breasts.
SPICY ASPARAGUS:
Preheat the oven to 150c/Gas Mark 2.
Heat the oil and butter in a shallow ovenproof pan and fry the asparagus.
Add the lemon juice and chopped chilli then transfer to the oven for a further 8min or until tender. Season and serve.
BLACKBERRY AND APPLE PUDDING: 1 Add the sugar to the melted butter in a large bowl and mix well. Whisk in the eggs, baking powder and plain flour.
2 Spoon the fruit into the base of two buttered ramekins and top with the sponge mixture filling 5mm below the rim. Microwave on High for 3½ minutes. Serve with cream.
Converted by MC_Buster.
Per serving: 2045 Calories (kcal); 194g Total Fat; (82% calories from fat); 19g Protein; 72g Carbohydrate; 834mg Cholesterol; 2362mg Sodium Food Exchanges: 2 ½ Grain(Starch); 1 ½ Lean Meat; 0 Vegetable; 2 ½ Fruit; 37 ½ Fat; 0 Other Carbohydrates Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.