Pigeon breast and cider purée recipe
This rich and fruity recipe is a real taste of luxury. It's easy to cook and deliciously decadent.
Ingredients
- 2 bulbs of cooked beetroot, roughly chopped
- 1 cooking apple, peeled, cored and roughly chopped
- 1 scattering of thyme
- 100 ml cider
- 2 bulbs of cooked beetroot, roughly chopped
- 1 cooking apple, peeled, cored and roughly chopped
- 1 scattering of thyme
- 3.5 fl oz cider
- 2 bulbs of cooked beetroot, roughly chopped
- 1 cooking apple, peeled, cored and roughly chopped
- 1 scattering of thyme
- 0.4 cup cider
- 4 pigeon breast
- 4 pigeon breast
- 4 pigeon breast
- 1 tbsp pine nuts
- 1 tbsp golden sultanas
- 2 handfuls spinach
- 1 tbsp pine nuts
- 1 tbsp golden sultanas
- 2 handfuls spinach
- 1 tbsp pine nuts
- 1 tbsp golden sultanas
- 2 handfuls spinach
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- For the puree, cook all the ingredients together until they are soft and there is no liquid left. Blitz in a blender to a smooth purée. Keep warm.
- Cook the pigeon in an oiled frying pan for about 30 seconds a side and rest.
- Heat a pan over a medium heat, and dry fry the pine nuts until golden. Then add a splash of oil and spinach to wilt it.
- Add a little salt and pepper to the pan, and then add the sultanas.
- Serve the pigeon on the spinach with a swoosh of purée.
You might also like to try:
Roast pigeon stuffed with thyme and garlic
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