Recipe – Pigeon, lentil, parsnip

Ingredients

Method

Rinse the lentils in fresh water to remove any grit. Place them in a small pan and cover in cold water. Bring to the boil and simmer for about 10 minutes to soften slightly. Drain and set aside.
Peel and dice the parsnip and bring to the boil with the double cream, season and cook until the parsnip is cooked through. Blend to a smooth puree, set aside.
Mean while save some of the parsnip peelings for the parsnip crisps for garnish, deep fry in hot oil (180c) until light brown and crispy, drain on kitchen paper to get rid of excess fat, set aside.
Melt half the butter with the oil in a large frying pan. When it’s hot, place the pigeon breasts skin-side down. Cook on a high heat for 2 or 3 minutes to seal in the juices, then turn over and repeat on the other side. Cover the pan, lower the heat and continue cooking till the pigeon is just done (around 5 minutes). Remove the breasts and keep them warm.
Cook the bacon in the pan until just colouring, add the lentils and stir to combine the flavours, then add the stock and bring to the boil. Simmer until nearly evaporated (around 3 minutes). Away from the heat, swirl in the remaining butter. Serve each breast on a bed of the lentils.
Squeeze the parsnip puree on the plate and drag along the plate, garnish with the parsnip crisps and pea shoots, drizzle with a bit of olive oil, serve immediately.

This recipe was provided to H&C News by Chef Craig Floate and we would like to thank Craig for his recipe, can’t wait to try it.

Craig provides a variety of chef services as detailed in his website

Craig can be contacted by phone on : 07845 083 793

Marcus Wareing, Mark Poynton and Angela Hartnet