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Receta Pigeon With Boudin And Redcurrants
by Global Cookbook

Pigeon With Boudin And Redcurrants
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  Raciónes: 4

Ingredientes

  • 4 x 500g ovenready pigeons
  • 1 x salt and pepper
  •     Oil a little for frying
  • 100 ml clear honey
  •     Boudin blanc (qv)
  • 300 gm potato puree (qv)
  • 50 gm cream of garlic (qv)
  • 200 ml port
  • 300 ml demi glace 300ml (qv)
  • 1 sprg fresh thyme
  •     clove garlic
  •     about 40 redcurrants fresh or possibly frozcn
  • 4 x roast clv garlic (qv)
  • 8 x apple poached

Direcciones

  1. Season the pigeons with salt and pepper and fry them in some of the oil till proportionately coloured on all sides Place them in dhe oven preheated to 230 degrees C/450 degrees F/gas mark 8 for about 8 min basting frequently.
  2. Paint them widh honey and cook for a further 2 minutfes.
  3. Then remove them from the oven and leave to rest for about 10 min.
  4. Reserve the juices fiom the roasting pan.
  5. Remove the skin from the boudin and slice into 8 even pcs then fry till golden brown on both sides.
  6. Remove the legs from the pigeons and finish cooking by frying gently.
  7. Return the breasts to the oven for a couple of min to hot and pour in the reserved roasting juices.
  8. Mix the potato puree and the cream of garlic and heat through.
  9. For the sauce reduce the port by three quarters.
  10. Then add in the demi glace thyme and garlic.
  11. Reduce further till you get a glossy consistency then pass through a sieve.
  12. Add in three quarters of dhe redcurrants to the sauce and hot it.
  13. Place the potato puree m the centre of each plate.
  14. Remove the pigeon breasts from the bone and place on top of the puree vvith a leg to each side.
  15. Garnish with 2 slices of boudin a roast garlic clove and 2 discs of apple.
  16. Spoon the sauce around and sprinkle with about 10 redcurrants.
  17. Serves 4