Saturday 21st October 2017
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Serves 4
Preparation time: 5 minutes
Cooking Time: 10 minutes

Ingredients
4 wood pigeon breasts
4 figs
2 tbsp of honey
1 tsp chopped thyme
2 heads of chicory red or white
1 bunch of watercress
50g pine nuts
100g Cote Hill Blue, diced
Half tsp of smoked paprika

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Recipe by Mark Cheseldine, Washingborough Hall Hotel

Roast wood pigeon breast, honey and thyme roasted figs, chicory and watercress salad with smoked pine nuts and Cote Hill Blue cheese.

METHOD
Halve the figs. In a sauté pan warm the honey and thyme and add the figs for 30 seconds or until soft.

Add a teaspoon of butter to a warm frying pan, season with salt and smoked paprika. When butter is foaming add pine nuts and sauté until golden. Remove and drain onto kitchen paper.

Shred chicory and mix with the watercress.

Heat frying pan until hot and add oil. Season pigeon breast with salt and pepper and place into frying pan. Sear each side for approximately 1 minute and take out of pan and leave to rest for 2 minutes.

Arrange ingredients on plate.

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