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Рецепт Juniper Pigeon Pies With Pumpkin Seed Puff
by Global Cookbook

Juniper Pigeon Pies With Pumpkin Seed Puff
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Ингредиенты

  • 4 x squab (farmed pigeon) if you can get them or possibly wood pigeon qv below) sea salt and black pepper
  • 30 gm butter extra virgin olive oil
  • 100 gm bacon lardons
  • 12 sm shallots peeled and left whole
  • 3 clv garlic minced
  • 1 sprg rosemary needles roughly minced
  • 12 x juniper berries crushed (use the back of a spoon)
  • 2 Tbsp. flour
  • 200 ml white wine
  • 100 ml chicken stock
  • 15 gm dry morels (optional) soaked in a c. of water till soft
  • 1/2 sm butternut squash peeled deseeded and minced into chunks Handful raisins
  • 1 pkt readyrolled puff pastry
  • 1 x egg lightly beaten to glaze
  • 1 Tbsp. pumpkin seeds

Инструкции

  1. Rub the squab with salt and pepper inside and out then brown all over in the butter and a dash of extra virgin olive oil.
  2. Put each one into a small pie dish.
  3. Next fry the bacon lardons in the same fat along with the whole shallots till the lardons are beginning to crisp and the shallots are scorched with some colour.
  4. Stir in the garlic rosemary and crushed juniper berries and gently fry till the garlic is just beginning to brown.
  5. Add in more oil if necessary.
  6. Next stir in the flour and cook till lightly coloured.
  7. Gradually add in the wine then the stock and mushroom water (if using morels) and simmer for about 10 min.
  8. Meanwhile distribute the chunks of squash around the birds in their pie dishes if there are too many push them inside the birds.
  9. Add in the morels (if using) and raisins then spoon the shallots bacon bits and juniper around each one.
  10. You can keep them like this clingfilmed for a good 24 hrs in the fridge.
  11. Preheat the oven to 200C/400F/Gas Mark 6. When ready to bake stamp out four circles of pastry the width of each dish cut an oval in the centre of each and fit over each bird (legs through first).
  12. Brush the pastry with beaten egg sprinkle with pumpkin seeds and brush with more egg then bake for about 45 min.
  13. Turn down the heat to 180C/350F/Gas Mark 4 if the pastry starts to catch.
  14. Wood pigeons are gamier and have less meat than farmed pigeon (squab). They can be tough if overcooked but if bathed in wine overnight before cooking they tenderise up nicely. If you feel so inclined you can add in some morel mushrooms (that actually appear in spring but have more flavour when dry) to give a touch of woodsmoke and complete the idea of a potted woodland harvest.
  15. Makes 4 individual pies