Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce
Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, roasted pigeon, black pudding, fondant potatoes and a blackcurrent sauce. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce is something that I’ve loved my whole life. They are nice and they look fantastic.

Great recipe for Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce. Pigeon and Pasta Soup Recipe by Andrea. Autumn Wood Pigeon with celeriac puree, smoked bacon, curly kale and an apple and blackberry sauce. This recipe was created by Ryan Stacey, Head.

To get started with this recipe, we have to prepare a few components. You can have roasted pigeon, black pudding, fondant potatoes and a blackcurrent sauce using 12 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce:
  1. Get 2 whole pigeons
  2. Take 2 tbsp vegetable oil
  3. Make ready 100 ml chicken stock
  4. Get 3 clove of garlic, crushed
  5. Make ready 100 grams butter
  6. Prepare 1 tbsp dried parsley
  7. Take 100 grams black pudding
  8. Make ready 2 medium potatoes, peeled
  9. Make ready 1/2 tbsp caster sugar
  10. Prepare 150 grams blackcurrents
  11. Take 50 ml elderflower presse
  12. Prepare 100 ml water

I love all of Chef John's recipes, and fondant potatoes is no exception! While a bit decadent in terms of fat content, these potatoes make a unique and luxurious side dish for a special meal. Black pudding pops up everywhere in both British and Irish food. It is most often, but not exclusively, as part of a full English breakfast and a full Irish breakfast.

Instructions to make Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce:
  1. Pre-heat an oven to 220°c / 200°c fan.
  2. Heat the oil in a frying pan and brown the pigeons.
  3. Place the pigeons in a roasting tin and cover over with kitchen foil. Place in the oven for 50-60mins (or until cooked thoroughly).
  4. Cut and shape the potatoes. Remove a section off each end, then cut into 2-3 pieces.
  5. Heat the butter in a saucepan on medium heat until foaming.
  6. Place the potatoes flat in the saucepan and leave to cook until browned (4-5mins approx.). Gently turn the potatoes and repeat on the other side.
  7. Once browned, tip in the garlic and parsley and then gently pour in the chicken stock until it almost comes to the top of the potatoes and add some of the pigeon juices.
  8. Put the lid on the saucepan and reduce heat to low and cook for 25-30mins until tender. During this time baste the potatoes by spooning over the stock juices every so often.
  9. Place the caster sugar, blackcurrents, elderflower presse and water in the previously used frying pan. Bring to the boil on a medium heat.
  10. Reduce the heat and allow to reduce until you have an almost syruppy like consistancy.
  11. Heat some oil in a frying pan and fry slices of black pudding.
  12. Take the pigeon out the oven and rest for 5mins. Then serve.

Black pudding pops up everywhere in both British and Irish food. It is most often, but not exclusively, as part of a full English breakfast and a full Irish breakfast. Black pudding is not only made in Britain and Ireland. Many European and Scandinavian countries make their own versions of the pudding. Once roasted, the sweet juices and crisp skin of a pigeon is absolutely unmissable - perfect for a rustic, gamey Sunday roast.

So that’s going to wrap this up for this exceptional food roasted pigeon, black pudding, fondant potatoes and a blackcurrent sauce recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!