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Pigeon and Roquefort risotto, Asian pear and mushrooms à la Grecque

Pigeon and Roquefort risotto, Asian pear and mushrooms à la Grecque

Pigeon and Roquefort risotto, Asian pear and mushrooms à la Grecque

  • Starter
  • medium
  • 4
  • 2 hours, plus 12 hours standing time

PT2H

PT12H

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1
Peel the Asian pear, cut it in half and remove the core. Place the pear halves in a sealable freezer bag with the lemon juice and sugar and leave for approximately 12 hours
  • 1 asian pear
  • 1/2 lemon
  • 9g of caster sugar
2
For the mushrooms à la Grecque, add the olive oil, coriander seeds, shallots and 1 litre water to a saucepan and bring to a simmer
  • 500ml of olive oil
  • 25g of coriander seeds
  • 5 shallots
  • 1000ml of water
3
Place the mushrooms in the liquid, then remove the pan from the heat and allow to cool. Slice the garlic, then add to the mix with the rosemary and thyme
  • 100g of shimeji mushrooms
  • 5 garlic cloves
  • 2 2/3 handfuls of rosemary
  • 2 2/3 handfuls of thyme
4
Pour into a sterilised jar with a tightly fitting lid and leave to infuse for at least 12 hours, or until needed
5
For the squab pigeon sauce, add 50g of the butter to a hot frying pan or stockpot. Finely chop and add the pigeon bones, cooking until lightly browned
  • 50g of butter
  • 1000g of squab pigeon carcasses
6
Remove the bones and drain the pan. Place the pan back on the heat and return the bones to the pan. Deglaze the pan with the white wine and heat until the liquid has completely evaporated, then add the brandy and reduce again until the liquid evaporates completely
  • 25ml of white wine
  • 25ml of brandy
7
Dice the vegetables and crush the juniper berry and white peppercorns. Add to the hot saucepan along with the garlic, herbs, star anise and 25g of butter, then sweat until soft but not coloured
  • 1 banana shallot
  • 1/2 carrot, small
  • 1/2 celery stick, small
  • 2 garlic cloves
  • 1 juniper berry
  • 1 white peppercorn
  • 1 star anise petal
  • 3 sprigs of fresh thyme
  • 1 bay leaf
  • 25g of butter
8
Add the bones to the diced vegetable mix and cook, stirring, for a few minutes. Cover the bones with the hot stock and bring to the boil. Cook for 5–10 minutes, skimming and tasting frequently
  • 500ml of chicken stock, hot
9
When the flavour from the pigeon has peaked, pass the sauce through a sieve into a jug or bowl. Cool immediately by placing the jug or bowl on ice
10
To make the roast squab pigeon and Roquefort risotto, preheat the oven to to 180°C/gas mark 4
11
Heat a frying pan and add 1 tbsp of the olive oil. Clean and truss the squab pigeons, season with salt and pepper and brown the birds in the hot pan until golden on all sides
  • 1 tbsp of olive oil
  • 2 squab pigeons
  • salt
  • pepper
12
Place the pigeons in the oven and cook for 6–7 minutes. Then, remove from the oven and allow to rest on a cooling rack
13
To make the risotto, heat the vegetable stock and keep warm at the side of the stove
  • 750ml of vegetable stock
14
Add the other 1 tbsp olive oil to a heavy saucepan, then tip in the onion, thyme, garlic and bay leaf and cook until the onion is translucent, but not coloured
  • 1 tbsp of olive oil
  • 1 onion, diced
  • 1 sprig of fresh thyme
  • 2 garlic cloves, crushed
  • 1 bay leaf
15
Pour in the rice and use a wooden spoon to mix it into the onion. You should start to hear the rice crack. Once this happens, add the white wine, followed by a ladleful of stock, then stir
  • 350g of risotto rice
  • 100ml of white wine
16
Make sure the rice has fully absorbed the stock before you add another ladleful. Continue adding stock and stirring until the rice is tender and cooked through
17
Remove the pan from the heat and start to beat the butter into the rice. Add the Roquefort cheese and season with salt and black pepper
  • 50g of Roquefort cheese
  • salt
  • pepper
  • 75g of unsalted butter
18
To finish the pigeon, remove the legs and breasts of each pigeon and carefully trim, removing the thigh bones
19
Before plating, drain the oil from the mushrooms and remove the pear halves from the juice and slice
20
Spoon the risotto onto the plates, arrange the pigeon on top and drizzle over the pigeon sauce. Garnish each dish with a slice of Asian pear and the mushrooms à la Grecque. Sprinkle over some micro celery leaves and serve immediately
  • micro celery leaves, to sprinkle

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Ingredients

Metric

Imperial

Roast squab pigeon and risotto

Pressed Asian pear

Mushrooms à la Grecque

Squab pigeon sauce

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