Recipe of Speedy Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce - Free Download

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Before you jump to Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money In The Kitchen.

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We hope you got insight from reading it, now let's go back to roasted pigeon, black pudding, fondant potatoes and a blackcurrent sauce recipe. You can cook roasted pigeon, black pudding, fondant potatoes and a blackcurrent sauce using 12 ingredients and 12 steps. Here is how you achieve it.

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

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

Instructions 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..

Black pudding is not only made in Britain and Ireland. Many European and Scandinavian countries make their own versions of the pudding. Once roasted, the sweet juices and crisp skin of a pigeon is absolutely unmissable - perfect for a rustic, gamey Sunday roast. Flavour can be added by stuffing the cavity with traditional stuffing or simply a mixture of herbs, mushrooms or even black pudding. Fondant potatoes — a classic French technique of cooking potatoes — sound sorta fancy, but they're nothing more than large rounds of russet potatoes that (Which is why chefs often refer to them as "melting potatoes.") The stock and butter combine into a rich pan sauce that gets spooned over the.

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