Source: BBC Food
Show Name: What To Eat Now
Recipe Archive: http://uk-recipes.com/
20 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Warm Salad Of Pigeon, Roast Chicory And Pickled Walnuts
Recipe By : Valentine Warner
Serving Size : 4 Preparation Time: 0:30
Categories : What To Eat Now
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the chicory
1 large chicory head
1 Tbs sherry vinegar
30g/1oz butter
salt and freshly ground black pepper
2 tsp caster sugar
For the salad
small handful hazelnuts or walnuts, shelled
4 x wood pigeon breasts
salt and freshly ground black pepper
25g/1oz butter
For the dressing
3/4 Tbs walnut oil
1 Tbs sherry vinegar
1 tsp Dijon mustard
salt and freshly ground black pepper
serve
1 small handful each of oak leaf lettuce
-- and frisée lettuce
2 pickled walnuts, finely sliced
1. Preheat the oven to 230C/445F/Gas 8.
2. Line a baking tray with baking parchment.
3. Trim the chicory, removing any brown leaves, but do not cut off the stem
at the bottom, because this holds the chicory together. Cut the chicory in
half lengthways, then cut each half into four equal pieces lengthways. Place
the chicory onto the baking sheet and drizzle with the sherry vinegar.
4. Dot the chicory generously with little knobs of butter and season well
with salt and freshly ground black pepper.
5. Sprinkle the chicory with caster sugar and cook in the oven for 15
minutes.
6. Check the chicory after 15 minutes. If it has started to brown, turn it
over in the melted butter and return it to the oven. If not, allow to cook
for 4-5 more minutes before turning.
7. When the chicory is almost golden-brown all over, place the hazelnuts or
walnuts for the salad onto a baking tray and roast for 3-4 minutes. Remove
and allow to cool, then roughly chop.
8. Season the pigeon breasts with salt and freshly ground black pepper.
9. Melt the butter in a frying pan over a medium heat. Add the pigeon
breasts and cook for 2-3 minutes, until browned, then turn over and cook for
a further 2-3 minutes, or until cooked to your liking. Set aside to rest for
3-4 minutes, then carve each pigeon breast into four slices.
10. For the dressing, place the walnut oil, vinegar and mustard into a bowl
and mix well. Season, to taste, with salt and freshly ground black pepper.
11. To serve, place the mixed lettuce leaves into a bowl and add the
chicory. Mix gently, then add equal amounts of salad onto each plate.
12. Place a sliced pigeon breast onto each salad and drizzle with the
dressing. Sprinkle each salad with equal amounts of sliced pickled walnuts
and the chopped roasted nuts.
Recipe Author: Valentine Warner
Recipe Source: What to Eat Now
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James Lanka
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