Recipe – Pigeon salad with New Potatoes, Pickled Baby Carrots and Salt Roasted Beetroot

Recipe – Pigeon salad with New Potatoes, Pickled Baby Carrots and Salt Roasted Beetroot

Let’s be honest here. This recipe is a right faff.  Especially for only a bloody salad, but it never fails to impress my guests, and if we’re being really honest here, impressing your guests is one of the reasons we like to cook what we kill.

Pickled baby carrots- These are a quick pickle that are kept in the fridge

225-250 grams of baby carrots

A sprig of fresh dill

A teaspoon of black pepper

A teaspoon of coriander seeds

a clove of garlic, crushed

1 cup of wine wine vinegar or apple cider vinegar

1 cup water

1 tablespoon coarse salt

1 tablespoon granulated sugar

Method

Peel the carrots and blanche in salted water for a couple of minutes, then put into a clean and sterile jar. Boil up the rest of the ingredients and pour over the carrots when all dissolved and mixed well. Make sure that the carrots are submerged and leave a ½ inch gap at the top. When cool, seal and refrigerate for at least overnight.

Salt roasted heritage beetroot

4 Heritage beetroots (A nice selection of colours like candy or golden makes a very pretty dish)

1 bag of cooking salt

Sprig of thyme and rosemary

Pre heat your oven to 210 degrees C.  Pour a good layer of cooking salt into a baking tray and nestle 4 heritage beetroots on the salt bed with some sprigs of thyme and rosemary. Just give the beets a good wash and trim any stalks, don’t peel them. Cover with silver foil and roast for around an hour until done. To test, you should be able to slide a knife in with no resistance.  When cool, peel and chop into large bite size slices like you would an apple and set aside.

Pigeon Breasts

Place your breast in a zip lock bag and cover with olive oil. Add 1 clove of garlic, a sprig of fresh thyme 2 bay leaves and the zest and juice of half a lemon. Leave in the fridge for 4 hours or so.

Season your breasts with salt and pepper and in a hot pan over vegetable oil, cook for 3 minutes on one side and turn. Cook for 1 minute on the other and wrap up in silver foil to rest for 10 minute or so while you make the salad.

Prepare your baby salad leaves in a bowl with your pickled baby carrots potatoes and beets. Dress the salad with olive oil and good quality balsamic, not the cheap petrol station stuff. Slice your breasts diagonally and mix well with the salad.

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