- 2 x wood pigeon
- 3 x candy beetroot
- 3 x golden beetroot
- 3 x red beetroot
- 250g x hazelnuts
- 250g x Sugar
- 10g x Maldon’s sea salt
- 500ml x chicken velouté (roasted chicken wings, shallots, carrots, garlic, celery, thyme, sherry, chicken stock, cream)
- 250g x wild garlic (foraged)
- 10g x onion seeds
- Mixed micro cresses
- Salt, pepper, thyme, rosemary
Roasted Breast Of Wood Pigeon, Hesketh Bank Beetroots, Hazelnut Praline, Wild Garlic Foam
Roasted Breast Of Wood Pigeon, Hesketh Bank Beetroots, Hazelnut Praline, Wild Garlic Foam
Starter cooked by Ben Field from Bears Paw during Cheshire Heat of the North West Young Chef Competition 2013
Ingredients
Method
Prepare wood pigeon, stuff with thyme & garlic, tie ready for roasting
Wash all beetroot, place in baking tray on a bed of rock salt, thyme, rosemary & garlic cook for 45 minutes
Peel & prepare beetroots for garnish
Make chicken velouté using reduction method
Make hazelnut praline, blend to make nougatine, shape on silicone mat, bake then sprinkle with sea salt & onion seeds, cool, break in to shards for garnish
Blend chicken velouté with wild garlic in thermomix
Roast pigeon at 180c for 8 minutes rest for 4 minutes
When rested, remove breasts
Plate up dish
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