Member Since: 10 Dec 2005
Location: West Berkshire.
Posts: 717
member's telephone No.
I need to get hold of Martin reasonably quickly. If Martin or anyone else reading this knows his telephone no, please PM me. Thanks
26th Oct 2011 6:50 pm
THUB
Member Since: 10 Dec 2005
Location: West Berkshire.
Posts: 717
Is there nobody out there who can help?
26th Oct 2011 8:10 pm
Gareth Site Moderator
Member Since: 07 Dec 2004
Location: Bramhall
Posts: 26774
I will get his attention for you
26th Oct 2011 8:12 pm
Gareth Site Moderator
Member Since: 07 Dec 2004
Location: Bramhall
Posts: 26774
I have sent a pigeon in his direction. If he is available, he will contact you
26th Oct 2011 8:16 pm
DiscoDunc
Member Since: 08 May 2006
Location: Bristol
Posts: 16390
it wasnt "speckled Jim" was it ??
cos ive just eaten him for dinner
Ingredients
For the marinade
4 garlic cloves, sliced
½tsp picked thyme leaves
6 black peppercorns, crushed
4 tbsp cold-pressed rapeseed oil
8 wood pigeon breasts
For the gravy
2 tbsp sugar
200ml red wine
2 sprigs thyme
6 juniper berries, lightly crushed
For the roasted leeks
12 baby leeks, trimmed
1 tbsp butter
For the wild mushrooms
handful wood ear mushrooms, sliced
15-20 wild brown closed-cup mushrooms, sliced
1 garlic clove, finely chopped
2 tbsp cold-pressed rapeseed oil
salt and freshly ground pepper
Preparation method
1.Pre-heat the oven to 220C/425F/Gas 7.
2.Combine the garlic, thyme, black peppercorns and rapeseed oil in a small bowl. Using a sharp knife, score the pigeon breasts' skin lightly and rub in the marinade - leave for at least 20 minutes.
3.To make the gravy, combine the sugar and a few drops of water in a smallish, very clean saucepan and place over a high heat to caramelise. Once the sugar melts and has gone a dark golden brown, pour in the red wine. Add the thyme and the juniper berries. Cook the sauce until it is reduced by two thirds - this will take about 12-15 minutes. Season to taste, strain and keep warm.
4.Place the leeks in a saucepan of boiling, salted water and blanch for 10 seconds. With a pair of tongs, remove the leeks from the boiling water and plunge into a bowl of ice-cold water. When they have cooled, drain the leeks well.
5.Place the leeks in an ovenproof saucepan or baking sheet with a knob of butter. Transfer to the hot oven and cook until tender - this should take about 10-15 minutes.
6.Heat a griddle pan until hot. Season the pigeon breasts with salt and freshly ground pepper and place on the hot griddle pan. Cook for just a few minutes on each side until cooked to your liking, then remove from the heat and set aside in a warm place for at least five minutes.
7.For the mushrooms, heat a small frying pan. When hot, add the rapeseed oil and fry the garlic until golden brown. Add the sliced mushrooms and cook until softened. Be careful - the wood-ear mushrooms can pop and splutter quite ferociously.
8.Serve the pigeon with the leeks, mushrooms, and a drizzle of the red wine gravy.Duncan
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26th Oct 2011 8:18 pm
Gareth Site Moderator
Member Since: 07 Dec 2004
Location: Bramhall
Posts: 26774
Yummm
26th Oct 2011 8:29 pm
ronp
Member Since: 29 Nov 2006
Location: North Yorkshire
Posts: 15264
New forum name should be DeliaDunc
...... always on the road less travelled 🚧
26th Oct 2011 9:53 pm
Martin Site Admin and Owner
Member Since: 06 Nov 2004
Location: Hook Norton
Posts: 18563
06 D3 SE / 15 LR D90 XS SW / 88 LR 90 Td5 / 68 BMW 2000 ti
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