- 1 Wood Pigeon Breast
- 1 Potato
- Golden beetroot
- Baby Beetroot
Pan seared Wirral Wood Pigeon served in its nest, Golden Beetroot puree, candied baby Beets and edible flowers
Pan seared Wirral Wood Pigeon served in its nest, Golden Beetroot puree, candied baby Beets and edible flowers
Starter cooked by Pete Brandrick from Hard Days Night Hotel during Merseyside Heat of the North West Young Chef Competition 2013
Ingredients
Method
Spaghetti the potato and deep-fry in a tian ring to get the nest shape.
Cook the beetroot till soft and puree. Season accordingly.
Cook the baby beetroot in stock syrup till soft, drain from syrup, pan fry with butter and glaze
Pan fry pigeon breast and cook for 1.5-2 mins so still pink in the middle
Serve
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