Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, roasted pigeon, black pudding, fondant potatoes and a blackcurrent sauce. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Place the cream in a small saucepan with a few shavings of the black truffle and bring to a simmer. Peel the potatoes and pat dry with kitchen paper. Potatoes Dipping Sauce Recipes on Yummly
Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have roasted pigeon, black pudding, fondant potatoes and a blackcurrent sauce using 12 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce:
- Prepare 2 whole pigeons
- Get 2 tbsp vegetable oil
- Take 100 ml chicken stock
- Take 3 clove of garlic, crushed
- Prepare 100 grams butter
- Make ready 1 tbsp dried parsley
- Get 100 grams black pudding
- Get 2 medium potatoes, peeled
- Get 1/2 tbsp caster sugar
- Prepare 150 grams blackcurrents
- Take 50 ml elderflower presse
- Make ready 100 ml water
Burn off the legs of the pigeon if it´s possible..fondant potatoes? (no game) discussion from the Chowhound Home Cooking, Potatoes food I'm looking for dishes, main courses, that includes fondant potatoes (pommes fondant) but no Any roast, beef, pork, poultry goes fine with fondant potatoes. And I think green beans and carrots go. Fondant potatoes may seem to some like a very dated recipe and indeed it was at a"fancy" restaurant back in the Eighties where I first tasted them. I believe though, that delicious never really goes out of style.
Instructions to make 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.
It is the mix of tastes and textures that makes these potatoes so special. Jump to the Roasted Sweet Potato and Black Bean Tacos Recipe or read on to see our tips for making them. These veggie tacos come together quickly. We love these with sweet potatoes, but you could also make them with roasted butternut squash. These Fondant Potatoes from Delish.com perfectly melt in your mouth.
So that’s going to wrap it up with this special food roasted pigeon, black pudding, fondant potatoes and a blackcurrent sauce recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
