Name: Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce
Ingredients: 2 whole pigeons; 2 tbsp vegetable oil; 100 ml chicken stock; 3 clove of garlic, crushed; 100 grams butter; 1 tbsp dried parsley; 100 grams black pudding; 2 medium potatoes, peeled; 1/2 tbsp caster sugar; 150 grams blackcurrents; 50 ml elderflower presse; 100 ml water

As soon as you recognize the essentials of cooking, it can be such a freeing and also awarding experience to produce a just scrumptious meal or baked thing. The smells in your house as well as the faces of the people that you share it with are valuable. We wish this Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce dish will certainly provide you some idea for you to come to be an extraordinary chef.

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

You can have Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce using 12 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce :

You need to prepare whole pigeons.

Use vegetable oil.

Provide chicken stock.

Use of garlic, crushed.

Use butter.

You need to prepare dried parsley.

You need black pudding.

You need potatoes, peeled.

Provide caster sugar.

Provide blackcurrents.

Use elderflower presse.

Provide water.

Short Tips:

Among the best points that you can do is to cook with relative or close friends. When you cook with someone else, you will certainly be able to detect tricks that they carry out as well as will certainly be able to far better yourself as a cook. Speak with them to see just how their thought process functions, to raise your knowledge.

step by step :Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce

Pre-heat an oven to 220°c / 200°c fan..

Heat the oil in a frying pan and brown the pigeons..

Place the pigeons in a roasting tin and cover over with kitchen foil. Place in the oven for 50-60mins (or until cooked thoroughly)..

Cut and shape the potatoes. Remove a section off each end, then cut into 2-3 pieces..

Heat the butter in a saucepan on medium heat until foaming..

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..

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..

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..

Place the caster sugar, blackcurrents, elderflower presse and water in the previously used frying pan. Bring to the boil on a medium heat..

Reduce the heat and allow to reduce until you have an almost syruppy like consistancy..

Heat some oil in a frying pan and fry slices of black pudding..

Take the pigeon out the oven and rest for 5mins. Then serve..

Now that you have read Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce recipe, it is the moment for you to head to the kitchen area and also prepare some terrific food! Keep in mind, food preparation is not an ability that can be 100 percent right in the beginning. Method is needed for you to grasp the art of cooking.

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