Pan fried pigeon,apple puree,spiced orange jelly,walnuts

Joe Bartlett

Joe Bartlett

21st February 2012
Joe Bartlett

Pan fried pigeon,apple puree,spiced orange jelly,walnuts

A fantastic way to eat pigeon with flavours that all compliment the rich meat.One of our many dishes at the Ashburton cookery school


  • 2 Large Pigeon Breasts
  • Corn Oil
  • Unsalted Butter
  • Salt & Pepper
  • 2 Cox’s or Braeburn Apples
  • Pinch Ground Cinnamon
  • 100ml Apple Juice
  • 20g Unsalted Butter
  • 50g Sugar
  • 10 Walnut Halves
  • 1¼lt Fresh Orange Juice
  • 20g Vegetarian Gelatine/Agar Agar
  • 1 Bay Leaf
  • 1 Star Anise
  • ½ Cinnamon Stick


Orange Jelly
1. Add the spices to the orange juice and bring to the boil.
2. Reduce the orange juice until you have 500ml remaining. Add sea salt and caster sugar to taste. The finished jelly should not be too sweet as it is served with a savoury starter.
3. Strain the orange juice through a fine sieve and allow to cool.
4. Whisk the gelatine into the reduced orange juice and warm to a simmer but do not vigorously boil.
5. Pour into a deep enough tray to enable you to cut out cubes of jelly when it has set.
6. Allow the jelly to set, it shouldn’t take any longer than 30 minutes.
Note: Vegetarian gel/agar agar does not need to be refrigerated to set.
Caramelized walnuts
1. Blanch the walnuts in boiling water for 30 seconds and then peel using a small knife.
2. Place the sugar into a thick bottom pan and gently melt the sugar over a medium heat stirring occasionally until you achieve a golden brown caramel.
3. Place the peeled walnuts into the caramel and remove using a fork and place onto a silicone mat. Sprinkle with salt while the nuts are still warm.
Apple Puree
1. Peel and deseed the apples and cut into small pieces.
2. Gently sweat the apple pieces in a little butter and then cover with a lid and gently cook for 10 minutes stirring occasionally.
3. When the apples are soft add in a pinch of cinnamon and the apple juice.
4. Blend the mixture together in a liquidiser to make a very smooth puree and season with salt and pepper.
Note: For a very intense apple puree try reducing some apple juice to a glaze and add it at the end.

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