- Wood pigeon breast 2 per portion
- Cauliflower – 100g Whiskey 5ml
- Redcurrants – 20g
- Carrots – 250g
- Jersey royal potatoes 80g
- Chicken stock 500ml
- Aromats
- Vegetable stock - 100ml
- Butter – 150g
Braised breast of wood pigeon, cauliflower, whisky & redcurrant
Braised breast of wood pigeon, cauliflower, whisky & redcurrant
Main course cooked by Mariusz Dobies from Kaleido Restaurant during Greater Manchester Heat of the North West Young Chef Competition 2013
Ingredients
Method
Remove crown from pigeon, place in chicken stock with aromats, maintain a 55 degree temperature for 30 mins
Make beurre noisette – place small florets of cauliflower in and slowly cook adding a little vegetable stock - puree in liquidiser
Flambé redcurrant with whiskey & blow torch
Grate carrot, sauté in pan cover with water, boil for 10 mins, pass and reduce liquor.
Boil Jersey royals in butter emulsion with aromats
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