Roasted Anjou pigeon and Weiss chocolate sauce recipe by chef Matt Worswick

Ritter Courivaud

Ritter Courivaud

Standard Supplier 16th January 2019

Roasted Anjou pigeon and Weiss chocolate sauce recipe by chef Matt Worswick

Michelin Star Chef Matt Worswick from The Latymer restaurant at Pennyhill Park creates a Roasted Anjou pigeon recipe with wild mushroom vol au vent, cep and Weiss chocolate. The Weiss chocolate is a 65% smoked chocolate from Ritter Courivard (https://rittercourivaud.co.uk). Matt cooks the pigeon on the bone, takes off the breast and serves this with a wild mushroom vol-au-vent, and Weiss chocolate sauce.

Ingredients

  • Anjou pigeon 1
  • Red wine jus
  • 25kg veal bones (alcohol reduction)
  • 22 pigs trotter split
  • 3 bottles ruby port
  • 20 beef knuckles
  • 3 bottles red wine
  • 2 large tins tomatoes
  • 3 bottles sherry
  • 2 bulbs garlic
  • 0.5 bunch thyme
  • Mushroom ketchup:
  • 3kg chestnut mushrooms (reduction)
  • 45g Maldon sea salt
  • 240g red wine
  • 170g red wine vinegar
  • 9g gellen type F
  • 2 shallots
  • 4 cloves
  • Mixed wild mushroom duxelle
  • 250g trompette mushrooms finely chopped
  • 250g girolles finely chopped
  • 250g chanterelles finely chopped
  • 250g shitake mushrooms finely chopped
  • 200g shallots finely chopped
  • 20g shop brought mushroom ketchup
  • 5g truffle oil
  • Vol-au-vent:
  • 1 block pure butter puff pastry
  • Egg wash
  • Fluted Pastry cutter 50mm
  • Fluted pastry cutter 30mm

Method

Roast off veal bones and knuckles until golden at 180c. Reduce tins of tomatoes by half and add to stock pots with bones and garlic and thyme. Cover with water. Reduce alcohol separately to a glaze and add to stock after it has simmered for 6 hours and pass off from bones. Reduce stock to a jus consistency and pass through double muslin.
Mushroom ketchup
Pulse mushrooms in thermomix until broken down. Mix with salt and be very rough and vigorous with mixing in to release as much juice as possible. Leave to hang in fridge overnight and keep juice.
Combine all reduction ingredients and reduce to 25g of juice
Weigh in thermomix 780g mushroom juice and 20g of reduction and 9g gellen type F
Set thermo to 100c and mix until reaches 95c and turn onto full speed for 1 minute and scrape sides and mix again a further minute. Chill over ice until set and re-blitz until smooth gel consistency. Bottle till required.
Mushroom duxelle
Sweat shallots in pan, when translucent add the mushrooms and cook out all the juices from the mushrooms until they start to go dry, season with truffle oil and ketchup and salt. Chill until required.
Vol-au-vent:
Cut the puff pastry into quarters evenly.
Using rolling machine between parchment paper roll to 3mm thickness.
Chill down pastry then cut with the 50mm fluted cutter to create the base.
Then cut again with the 50mm cutter then again with the 30mm cutter on the same disc to create a ring to go over the base, make 3 ring and egg wash each one and place on top of the base.
Bake in oven @180c fan speed 2 with a perforated tray on top to stop the cases rising too far. Bake for 30 minutes.