| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Ready, Steady, Cook 2 |
1 |
servings |
INGREDIENTS
| 1 |
|
Sweet potato |
| 30 |
g |
Butter |
| 5 |
|
Pigeon breasts |
| 1 |
bn |
Thyme |
| 30 |
g |
Butter |
| 15 |
ml |
Cracked gin |
| 200 |
g |
Red currants |
| 15 |
ml |
Plain flour; mixed with a |
|
|
Little water to form a paste |
| 15 |
ml |
Olive oil |
| 50 |
g |
Butter |
| 10 |
|
Asparagus stems |
| 1/2 |
|
Lemon; Juice of |
| 1/2 |
|
Chilli; finely chopped |
| 100 |
g |
Caster sugar |
| 100 |
g |
Butter; melted |
| 2 |
|
Eggs |
| 5 |
ml |
Baking powder |
| 175 |
g |
Plain flour; sieved |
| 30 |
ml |
Blackberries |
| 30 |
ml |
Chopped apple |
|
|
Double cream to serve |
INSTRUCTIONS
POTATO ROSTI
PIGEON
SPICY ASPARAGUS
BLACKBERRY AND APPLE PUDDING
POTATO ROSTI:
Peel and grate the potato. Melt the butter in a saute pan, add the potato
and cook until golden brown on both sides. Season and serve.
PIGEON:
1 Butterfly the pigeon breasts and stuff with the thyme. Melt the butter in
a pan and saute the pigeon for 3-4 minutes on each side or until cooked
2 Remove from the pan and set aside to rest. Deglaze the pan with the
cracked gin, add the red currants and cook for a few minutes.
3 Add the flour paste and stir until 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 the lemon juice and chopped chilli then transfer to the oven for a
further 8min or until tender. Season and serve.
BLACKBERRY AND APPLE PUDDING:
1 Add the sugar to the melted butter in a large bowl and mix well. Whisk in
the eggs, baking powder and plain flour.
2 Spoon the fruit into the base of two buttered ramekins and top with the
sponge mixture filling 5mm below the rim. Microwave on High for 3 1/2
minutes. Serve with cream.
Converted by MC_Buster.
Per serving: 2045 Calories (kcal); 194g Total Fat; (82% calories from fat);
19g Protein; 72g Carbohydrate; 834mg Cholesterol; 2362mg Sodium Food
Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fruit;
37 1/2 Fat; 0 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.
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