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Ингредиенты
- 4 x Pigeons, about 1lb each
- 1/2 tsp Saffron threads
- 2 Tbsp. Dry white wine, warmed
- 10 fl ounce Mild extra virgin olive oil
- 6 Tbsp. Fresh lemon juice
- 4 tsp Grnd ginger
- 2 tsp Freshly grnd pepper
- 1/2 tsp Saffron threads
- 2 Tbsp. Dry white wine, warmed
- 3 Tbsp. Unsalted butter
- 1 lrg Onion, diced
- 3 Tbsp. Garlic, minced
- 3 Tbsp. Coriander, minced
- 1/2 tsp Salt
- 1Â 1/4 tsp Freshly grnd pepper
- 10 fl ounce Chicken stock
- 1 Tbsp. Fresh lemon juice
- Â Â Peanut oil for deep frying
- 6 ounce All purpose flour
- 1 tsp Grnd ginger
- Â Â Salt and freshly grnd black pepper
- 2 lrg Large eggs
- 2 Tbsp. Cool water
Инструкции
- Remove the heads and feet from the pigeon. To butterfly, insert a sharp knife at the neck cavity of each bird and carefully cut down one side of the backbone. Cut along the other side of the backbone to separate it from the body. Remove the breastbone, central cartilage and ribs.
- For the marinade, soak the saffron in the wine for about 15 min.
- Combine with the remaining marinade ingredients: lemon juice, saffron, ginger, garlic, black pepper and chilli pwdr - in a shallow non-aluminium container. Turn the pigeons in the marinade, cover and chill overnight.
- To prepare the sauce, soak the saffron in the wine for about 15 min.
- Heat the butter in a medium saute/fry pan over a medium heat. Add in the onion and black pepper and cook till tender and translucent/soft, about 10 min. Add in the ginger and garlic and cook for 2-3 min longer. Stir in the saffron infusion, coriander, salt and pepper. Add in the chicken stock, heat to simmering and simmer for 5 min. Stir in the lemon juice to taste and adjust the seasoning.
- Heat sufficient oil to cover the pigeon in a deep fryer to 350F. Mix the flour, ginger, salt and pepper to taste. Lightly beat the Large eggs with the water in a shallow bowl. Remove the pigeon from the marinade and put in the watered down egg mix. Roll the bird in the seasoned flour. Place the bird in the warm oil and cook for 5-6 min. Take the bird out of the oil and pat off the extra oil with a kitchen towel.
- Transfer the bird to a serving dish, pouring the sauce around the bird.
- Garnish with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 425g | |
| Recipe makes 4 servings | |
| Calories 1088 | |
| Calories from Fat 780 | 72% |
| Total Fat 88.2g | 110% |
| Saturated Fat 17.91g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 225mg | 75% |
| Sodium 508mg | 21% |
| Potassium 621mg | 18% |
| Total Carbs 45.51g | 12% |
| Dietary Fiber 4.6g | 15% |
| Sugars 2.64g | 2% |
| Protein 29.14g | 47% |
