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Pigeon with blackberry jam & gelly

A creation by Adam Handling

Pigeon with blackberry jam & gelly

Pigeon

  • Pigeon - 1
  • Butter - 25 g
  • Bay leaf - 1
  • Sprig of thyme as required
Clean up the bird, season all over. Pan fry until golden and then add the butter and herbs.
Baste and then place in an oven at 160°C for 6 min, remove and rest for 10.
After resting, re raise to make hot - round 58°C then carve.

Blackberry jelly

Bring the puree to the boil and add the agar. Pass into a container and let set. Dice and use to plate.

Sour jam puree

Bring all to the boil including the vinegar for 30 seconds. Pass and then blend, adding 40g more vinegar to make sour and blend evenly.

Finition

Keep this simple, carve the bird and place on the left of the plate.
Add the garnish to the right side, keeping it organic, finish with fresh blackberries and herbs. 

Photo: Tim Green