Fast Guide to Preparing 5-Star Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce

Wishing to eat Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce a 5-star restaurant's, but for some reasons are not able to go to restaurants. This page gonna guide you with helpful instructions on preparing a Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce like a famous chef made.

We hope you got insight from reading it, now let's go back to roasted pigeon, black pudding, fondant potatoes and a blackcurrent sauce recipe. To cook roasted pigeon, black pudding, fondant potatoes and a blackcurrent sauce you only need 12 ingredients and 12 steps. Here is how you achieve that.

To prepare an extraordinary Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce, below are the materials required:

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

After readying the materials, now you are good to cook your 5-star Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce by following the procedures on this section:

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..

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

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