Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, roasted pigeon, black pudding, fondant potatoes and a blackcurrent sauce. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce is something that I’ve loved my whole life.
Take the potatoe to peel and boil with garlic pepper and rosemary. Clean the Pigeon and take off its two fingers leaving the middle finger. Peel the potatoes and pat dry with kitchen paper.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook roasted pigeon, black pudding, fondant potatoes and a blackcurrent sauce using 12 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce:
- Get 2 whole pigeons
- Get 2 tbsp vegetable oil
- Get 100 ml chicken stock
- Get 3 clove of garlic, crushed
- Prepare 100 grams butter
- Prepare 1 tbsp dried parsley
- Get 100 grams black pudding
- Take 2 medium potatoes, peeled
- Get 1/2 tbsp caster sugar
- Get 150 grams blackcurrents
- Get 50 ml elderflower presse
- Make ready 100 ml water
Season, to taste, with salt and freshly ground black pepper. Add the thyme and cranberries and mix together using your hands until well combined. Divide the potato mixture in two and shape each portion into a thin patty. These Fondant Potatoes from Delish.com perfectly melt in your mouth.
Steps to make Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce:
- Pre-heat an oven to 220°c / 200°c fan.
- Heat the oil in a frying pan and brown the pigeons.
- Place the pigeons in a roasting tin and cover over with kitchen foil. Place in the oven for 50-60mins (or until cooked thoroughly).
- Cut and shape the potatoes. Remove a section off each end, then cut into 2-3 pieces.
- Heat the butter in a saucepan on medium heat until foaming.
- 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.
- 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.
- 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.
- Place the caster sugar, blackcurrents, elderflower presse and water in the previously used frying pan. Bring to the boil on a medium heat.
- Reduce the heat and allow to reduce until you have an almost syruppy like consistancy.
- Heat some oil in a frying pan and fry slices of black pudding.
- Take the pigeon out the oven and rest for 5mins. Then serve.
Season generously with salt and pepper. I roasted the sweet potatoes alongside halved brussels sprouts until caramelized and the outer leaves of the sprouts were crunchy, mostly because I love roasted brussels sprouts and find that I like them in combination with sweet potatoes. I ended up with a sauce that was also unpleasantly salty. Place the cream in a small saucepan with a few shavings of the black truffle and bring to a simmer. Butter a baking dish and place a layer of potatoes in the bottom of.
So that’s going to wrap this up for this special food roasted pigeon, black pudding, fondant potatoes and a blackcurrent sauce recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
