How to Make Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, roasted pigeon, black pudding, fondant potatoes and a blackcurrent sauce. One of my favorites food recipes. 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 recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce is something that I have loved my whole life. They are fine and they look fantastic.

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

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

Ingredients

The ingredients needed to make Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce:

1. Prepare 2 whole pigeons
2. Prepare 2 tbsp vegetable oil
3. Make ready 100 ml chicken stock
4. Get 3 clove of garlic, crushed
5. Get 100 grams butter
6. Make ready 1 tbsp dried parsley
7. Take 100 grams black pudding
8. Take 2 medium potatoes, peeled
9. Make ready 1/2 tbsp caster sugar
10. Prepare 150 grams blackcurrents
11. Take 50 ml elderflower presse
12. Take 100 ml water

Instructions

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.

As simple as that Guide to Make Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce

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