Salad of Wood Pigeon, Corn Cake, Piquant Dressing
Serves 4
Ingredients
- 4 each Wood pigeons cooked pink and de-boned (remove breast & legs whole)
- 40g French beans (cooked well, not crunchy)
- 30g Chicory (Endive) (cut into fine strips)
- 6g Flat parsley (picked)
- 16g Banana shallots (sliced finely)
- 4ptns Pickled wild mushrooms (see recipe)
- 4ptns Pigeon dressing (see recipe)
- 4ptns Corn pancakes (see recipe below)
- 25ml French Vinaigrette
- 80g Broad beans (blanched and skinned)
- To taste Seasoning (approx.)
Method
Slice the pigeon breast lengthways, trim leg (take out thigh bone, clean end on drumstick bone).
In a separate bowl, mix the french beans, chicory, parsley, shallots and pickled mushrooms with the vinaigrette, season, mix well.
Add the sliced pigeon breast, mix again gently.
Warm the corn pancake and place in the centre of the plate.
Warm the pigeon dressing, add the broad beans to warm.
Decoratively arrange the salad mix on top of the Corn pancake.
Place warm pigeon leg on top of salad and dress around with the pigeon dressing and broad beans.
NB. Have cold salad ingredients nearer room temperature, not at fridge temperature.
Corn pancake
Serves 4
Ingredients
- 160g Sweetcorn kernels (drained weight)
- 20ml Milk (hot) pasteurised
- 10g Plain flour
- 1g Seasoning (approx.)
- 65g Egg white
- 30ml Vegetable oil or butter
Method
Cook corn in boiling, salted water until tender, strain.
Liquidize half the corn with the hot milk well; push through a fine sieve to make a smooth paste (you don’t have to sieve if your puree is fine already).
Mix the puree with the flour, add remaining whole corn, season.
Whisk egg whites until smooth and stiff, fold into corn mixture.
Half fill lightly oiled blinis pans (or individual egg pans, non stick is good) cook pancakes until golden, gently but quickly turn over, when cooked through turn out onto parchment paper.
Warm just before serving.
NB You only need one small pan, as you can cook one after the other, it doesn’t take long.
Also you might find it easier to make a double recipe of the basic mix without the egg white, you can then freeze half, defrost it when you need more and just add the egg white then, it might also be good to have on hand in case you have any little accidents.
