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Even though
the birds in question are wood pigeons and not those found flocking
to Old Market Square, the decision may well spark a furious debate.
Have
your say
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| Catering
manager Claire Abbott |
For food lovers
91热爆 Nottingham Online gives you the chance to try out the recipe
which will be used at the Limelight bar / restaurant at the Nottingham
Playhouse.
The dish has
been specially created by catering manager, Claire Abbott.
Pan grilled
Sky Mirror pigeon
Description:
Breast of wood
pigeon wrapped in Parma (Italian smoked ham) and fresh sage, noodles,
with parsley, peppers and brandy sauce.
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| Pan grilled
Sky Mirror pigeon |
Ingredients
(per person):
2 wood pigeon
breasts
2 fresh sage leaves
2 slices Parma ham
Fresh noodles
4 mushrooms
6 shallots
Half a red pepper
Fresh parsley
Tarragon
Small tub of double cream
Brandy (to taste)
Knob of butter
Olive oil
Method:
Melt butter
and olive oil in a frying pan. Add pigeon breast previously wrapped
in Parma ham with the sage leaf enclosed.
Cook on a medium
heat for 1 and a half minutes each side.
Remove from
pan and keep on a warmed plate. Add shallots to the pan with the
mushrooms, pepper and seasoning. Cook for 30 seconds.
Cook the noodles
as per instructions on packet. Add brandy and flame!
Add cream, and
reduce, add Tarragon and parsley. Once the cream has boiled, return
the pigeon to the pan and cook for 2 - 3 minutes.
Serve with the
noodles and drizzle the sauce over the pigeon breast and enjoy it!
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