Pan seared Wirral Wood Pigeon served in its nest, Golden Beetroot puree, candied baby Beets and edible flowers

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 24th July 2013

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

  • 1 Wood Pigeon Breast
  • 1 Potato
  • Golden beetroot
  • Baby Beetroot

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