Pigeon Carpaccio, Cherries, Lovage, Chocolate Pastry Hay

Pigeon Carpaccio, Cherries, Lovage, Chocolate Pastry Hay
14/08/2017 TTFCC
Pigeon Carpaccio, Cherries, Lovage, Chocolate Straw

Pigeon Carpaccio, Cherries, Lovage, Chocolate Pastry Hay

With Trinidad & Tobago Fine Chocolate

Serves 8

Ingredients

8 pigeon breasts, skinned
20g dark bitter chocolate

For the cure:
50g demerara sugar
50g salt
Zest of 2 oranges
8 sprigs thyme, chopped
8 juniper berries, crushed

For the cherry puree:
1lt frozen cherry puree
50ml balsamic vinegar
50ml rapeseed oil
12g salt
30g honey

For the lovage emulsion:
2 large egg yolks
1 teaspoon cider vinegar
1 tablespoon fresh lemon juice
1 heaped tablespoon finely chopped lovage leaves

Finely sliced lovage stalks as a green garnish.

1 pack filo pastry

For the red wine sauce:
1 garlic clove
300ml red wine
500ml chicken stock

Method:

Remove the breasts from the pigeons and strip the skin. Lay the skin in between 2 trays, season with oil and salt and pepper and bake in the oven for 30 minutes at 165°c until completely crispy.

Make the cure and generously spread over and under the breasts. Leave for 8-12 hours in the fridge. Once the curing is finished, wash and dry the breasts and caramelise them in really hot foaming butter and oil or beef fat. They should be golden on the outside but still rare. Chill them down quickly. Gently fry the shallots and garlic and then deglaze the pan with the red wine and chicken stock. Reduce this to a syrup and set aside.

To make the cherry puree simply measure all ingredients into a bowl and mix well, then pour into a squeezy bottle.

Make the lovage emulsion by first whizzing together the egg yolk and sugar in a food processor, then add the sunflower oil in a thin stream with the motor running until all is emulsified. Add the vinegar, lemon juice and lovage and whizz to combine. Season with salt to taste and pour into a squeezy bottle.

Remove the paper from the filo pastry, roll it tightly and finely slice. Season with ground coriander and fry into nest baskets, at 160c once fried leave to drain on a jay cloth and then grate dark chocolate over the basket and season with salt and mushroom powder.

To assemble the dish, very thinly slice the pigeon to order and spread out over the plate. Dot the cherry puree and red wine sauce around the plate and then the lovage emulsion to fill in the gaps. Gently place the filo pastry on top the dish, finish with the lovage stalks and a generous grating of dark chocolate.

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