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Pigeon and beetroot warm salad

25 Oct

Pigeon and beetroot warm saladimage
A warm salad of wood pigeon with toasted hazelnuts, walnuts, and fresh beetroot , can be used as a starter or as a delicious main course

Ingredients
Serves 2

* 1 tbsp olive oil
* 1 garlic clove finely sliced
* 1 rosemary sprig
* 2 pigeon crowns seasoned with salt and pepperimage 100g bag watercress
* 1 eating apple, quartered and sliced
* 4 cooked beetroots sliced and diced
* 100g toasted hazelnuts and walnuts roughly chopped

Method* Make the dressing by whisking the balsamic and olive oil together.

* Heat the oil in a frying pan. Add the garlic and rosemary, turn the oven up to 240°

* Brown the crowns in the hot pan with the olive oil, rosemary and garlic then place in the oven for six minutes. Allow to rest, then carve off the breastsimageimage
* Divide the watercress between 4 plates, arrange the apple and beetroot over, then the sliced pigeon breasts. Scatter with hazelnuts, drizzle with the dressing and serve straight awayimage
For more info contact me; simon.bingham@simons-sauces.com 0031(0)642297107image

Braised pappardelle rabbit with chanterelles. Brasato di coniglio papadelle con finferli

17 Sep

Braised pappardelle rabbit with chanterelles. Brasato di coniglio papadelle con finferliimage
The autumn is here and the game season has started, so I had decided to make this delicious wild rabbit ragu, rich and creamy with a slight citrus hint. use homemade stock if you can and with the addition of wine it will keep the lean meat moist and tender

Ingredients
Serves 4

1 rabbit, jointed (ask your butcher to do this for you)
4 rashers smoked streaky bacon, chopped
1 small red onion, finely chopped
Handful sliced chanterelles
1 carrot, finely chopped
3 garlic cloves, crushed
2 rosemary sprigs, leaves picked and chopped
1 tbsp tomato purée
150ml white or rosé wine
500ml chicken stock
500g pappardelle pasta
zest ½ orange
20g butter
1 tbsp Dijon mustard
100ml double cream
1 bay leaf
small bunch flat-leaf parsley, chopped, plus a few leaves picked to serve
Salt and pepper to season
grated parmesan, to serve

Method

1. Heat the oil in a large pan. When hot, add the rabbit, brown on all sides, then remove from the pan and set aside.

2. Add the bacon, onion and carrot to the pan and cook for 10 mins until soft. Add the garlic, bay leaf, rosemary and tomato purée, stir for 1-2 mins, then pour in the wine and chicken stock.
Return the rabbit to the pan, season, cover with a lid and cook over a low heat for 1 hr until the rabbit is really tender.

4. Remove the rabbit from the pan and shred the meat using 2 forks. Be careful to remove all small bones. Meanwhile, increase the heat under the pan and boil the liquid for 5 mins until reduced by half. Add the shredded meat and reduce the heat to low. Cook the pasta in a large pan of salted water following pack instructions. Drain, reserving a little pasta water to thin the sauce if necessary.

5. Stir half the orange zest, mustard, cream and parsley into the rabbit sauce. Add the cooked pasta to the pan, toss everything well to coat and heat through for 1-2 mins, add salt and pepper to taste

6. Heat butter in a pan and fry the chanterelles until cooked season well.
7. Serve in bowls topped with the chanterelles, grated Parmesan, parsley leaves and the remaining orange zestimageimage

For more information don’t hesitate to contact me
Simon.bingham@simons-sauces.com
00 31(06)42297107imageimage

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