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Ingredientes
- 2 x Wood pigeons
- 50 gm Butter
- 100 gm Cooked pearl barley
- 1 sm Bunc dill, leaves only, minced
- 1 x Onion, finely sliced
- 3 x Cloves garlic, crushed
- 1 kg Fresh tomatoes, minced
- 4 x Peppers, sliced
- 1 x Red chilli, seeded and finely minced
- 1 x Aubergine, cut into 1cm wide strips, salted and rinsed
Direcciones
- Brown the birds in an oven proof casserole large sufficient to take them reasonably snugly and reserve.
- Fry the onion and garlic till soft and add in the tomatoes, peppers and chilli. When cooked down for five min, stuff the birds with a knob of butter and the barley; seasoned with salt and dill.
- Fry the strips of aubergine gently till browned and add in to the pot. Simmer for an hour and serve with bread and salad.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2294g | |
| Calories 957 | |
| Calories from Fat 394 | 41% |
| Total Fat 45.02g | 56% |
| Saturated Fat 26.55g | 106% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 370mg | 15% |
| Potassium 4853mg | 139% |
| Total Carbs 137.14g | 37% |
| Dietary Fiber 47.7g | 159% |
| Sugars 56.12g | 37% |
| Protein 23.41g | 37% |
