Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce
Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce

Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, roasted pigeon, black pudding, fondant potatoes and a blackcurrent sauce. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have roasted pigeon, black pudding, fondant potatoes and a blackcurrent sauce using 12 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce:
  1. Take 2 whole pigeons
  2. Make ready 2 tbsp vegetable oil
  3. Take 100 ml chicken stock
  4. Take 3 clove of garlic, crushed
  5. Get 100 grams butter
  6. Take 1 tbsp dried parsley
  7. Take 100 grams black pudding
  8. Get 2 medium potatoes, peeled
  9. Make ready 1/2 tbsp caster sugar
  10. Make ready 150 grams blackcurrents
  11. Make ready 50 ml elderflower presse
  12. Make ready 100 ml water
Instructions to make Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce:
  1. Pre-heat an oven to 220°c / 200°c fan.
  2. Heat the oil in a frying pan and brown the pigeons.
  3. Place the pigeons in a roasting tin and cover over with kitchen foil. Place in the oven for 50-60mins (or until cooked thoroughly).
  4. Cut and shape the potatoes. Remove a section off each end, then cut into 2-3 pieces.
  5. Heat the butter in a saucepan on medium heat until foaming.
  6. Place the potatoes flat in the saucepan and leave to cook until browned (4-5mins approx.). Gently turn the potatoes and repeat on the other side.
  7. Once browned, tip in the garlic and parsley and then gently pour in the chicken stock until it almost comes to the top of the potatoes and add some of the pigeon juices.
  8. Put the lid on the saucepan and reduce heat to low and cook for 25-30mins until tender. During this time baste the potatoes by spooning over the stock juices every so often.
  9. Place the caster sugar, blackcurrents, elderflower presse and water in the previously used frying pan. Bring to the boil on a medium heat.
  10. Reduce the heat and allow to reduce until you have an almost syruppy like consistancy.
  11. Heat some oil in a frying pan and fry slices of black pudding.
  12. Take the pigeon out the oven and rest for 5mins. Then serve.

So that is going to wrap this up for this exceptional food roasted pigeon, black pudding, fondant potatoes and a blackcurrent sauce recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!