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Ингредиенты
- 1 x Sweet potato
- 30 gm Butter
- 5 x Pigeon breasts
- 1 bn Thyme
- 30 gm Butter
- 15 ml Cracked gin
- 200 gm Red currants
- 15 ml Plain flour, mixed with a Little water to create a paste
- 15 ml Extra virgin olive oil
- 50 gm Butter
- 10 x Asparagus stems
- 1/2 x Lemon, Juice of
- 1/2 x Chilli, finely minced
- 100 gm Caster sugar
- 100 gm Butter, melted
- 2 x Large eggs
- 5 ml Baking pwdr
- 175 gm Plain flour, sieved
- 30 ml Blackberries
- 30 ml Minced apple Double cream to serve
Инструкции
- POTATO ROSTI:Peel and grate the potato. Heat the butter in a saute/fry pan, add in the potato and cook till golden on both sides. Season and serve.
- PIGEON:1 Butterfly the pigeon breasts and stuff with the thyme. Heat the butter in a pan and saute/fry the pigeon for 3-4 min on each side or possibly till cooked
- 2 Remove from the pan and set aside to rest. Deglaze the pan with the cracked gin, add in the red currants and cook for a few min.
- 3 Add in the flour paste and stir till thickened. Season and serve with the pigeon breasts.
- SPICY ASPARAGUS:Preheat the oven to 150c/Gas Mark 2.
- Heat the oil and butter in a shallow ovenproof pan and fry the asparagus.
- Add in the lemon juice and minced chilli then transfer to the oven for a further 8min or possibly till tender. Season and serve.
- BLACKBERRY AND APPLE PUDDING:1 Add in the sugar to the melted butter in a large bowl and mix well. Whisk in the Large eggs, baking pwdr and plain flour.
- 2 Spoon the fruit into the base of two buttered ramekins and top with the sponge mix filling 5mm below the rim. Microwave on High for 3 1/2 min. Serve with cream.
