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Receta Scottish Pigeon Parcels With Whiskey And Honey
by Global Cookbook

Scottish Pigeon Parcels With Whiskey And Honey
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Ingredientes

  •     British measurements
  • 2 ounce Butter
  • 1 Tbsp. Honey
  • 4 x Pigeons, oven-ready
  • 5 Tbsp. Single malt scotch whiskey
  • 2 lrg Nectarines, peeled & sliced
  • 4 Tbsp. Mango juice
  • 4 lrg Squares of kitchen foil

Direcciones

  1. Like pheasant, pigeon is best when kept moist during cooking. In this recipe, the birds are baked in their own individual "parcels" , sealing in all the whiskey and honey flavors.
  2. Heat the butter, honey and a Tbsp of whiskey in a frying pan. Add in the pigeons and fry them gently for approximately 5 min, sealing them in a caramelized glaze. Remove them from the pan, and wrap each pigeon in an individual foil parcel with nectarine slices, a Tbsp of mango juice and one Tbsp whiskey in each.
  3. Bake at 3250F / 1600C / gas 3 for about 1 hour, or possibly till the birds are tender. Serve the foil parcels at the table - guests will enjoy opening the fragrant pkgs. for themselves.
  4. "Scotch Whiskey Recipes"