Simple Way to Make Award-winning Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce

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

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

Hey everyone, hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, roasted pigeon, black pudding, fondant potatoes and a blackcurrent sauce. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce is one of the most well liked of current trending meals in the world. It's enjoyed by millions daily. It is simple, it's quick, it tastes yummy. They are fine and they look wonderful. Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce is something which I've loved my whole life.

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

The ingredients needed to make Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce:

  1. {Make ready 2 of whole pigeons.
  2. {Take 2 tbsp of vegetable oil.
  3. {Take 100 ml of chicken stock.
  4. {Get 3 clove of of garlic, crushed.
  5. {Prepare 100 grams of butter.
  6. {Get 1 tbsp of dried parsley.
  7. {Take 100 grams of black pudding.
  8. {Get 2 medium of potatoes, peeled.
  9. {Make ready 1/2 tbsp of caster sugar.
  10. {Prepare 150 grams of blackcurrents.
  11. {Make ready 50 ml of elderflower presse.
  12. {Get 100 ml of water.

Steps 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..

So that's going to wrap it up for this exceptional food roasted pigeon, black pudding, fondant potatoes and a blackcurrent sauce recipe. Thank you very much for reading. I'm sure you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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