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Anjou pigeon, sweetcorn purée, red onion petals and bacon popcorn

Chargrilled Anjou pigeon, Sweetcorn, Shallot, Bacon Popcorn

Anjou pigeon, sweetcorn purée, red onion petals and bacon popcorn

PT3H

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1
Begin by making the bacon popcorn. Dice the bacon into small pieces and heat a frying pan over a medium heat. Fry the bacon until crispy then drain well, reserving the fat. Chop the bacon into a very fine crumb and dry in a dehydrator overnight at 60°C
  • 200g of Alsace bacon, rind removed
2
Preheat a water bath to 70°C
3
Remove the legs from the pigeons and cut out the thigh bones. Set aside the breasts. Season the legs with a little salt, wrap tightly in cling film and place in a vacuum bag. Seal in a chamber sealer and cook in the water bath for 2 hours
  • 2 pigeons
4
Cook the popcorn in the reserved bacon fat in a saucepan until it pops, then season with some of the bacon crumb
  • 25g of popcorn
5
To make the corn purée, remove the corn from the cob and place the kernels and cobs in a vacuum bag with the lemon, olive oil and salt. Cook for 1 hour in a pan of simmering water
  • 2 corn on the cob
  • salt
  • olive oil
  • 1/2 lemon, juiced
6
Meanwhile, prepare the sweetcorn kernels. Place the corn in a vacuum bag with the olive oil and seal in a chamber sealer. Place the bag in a pan of simmering water and cook for 45 minutes. Shave the corn kernels off the cob with a sharp knife and season with salt. Set aside until ready to serve
  • 25ml of olive oil
  • 2 corn on the cob
  • salt
7
To finish the corn purée, remove the corn from the bag and discard the cob. Transfer to a blender and blitz until smooth, adding a little water if necessary. Set aside until ready to serve
8
To make the red onion petals, first make a red wine reduction. Place the wine, salt, sugar and vinegar in a saucepan and reduce to a light syrup. Stir in the xanthan gum and set aside
  • 1 tsp salt
  • 2l red wine
  • 60g of sugar
  • 50ml of Cabernet Sauvignon vinegar
  • 1 1/2 tsp xanthan gum
9
Cut the onion into segments, leaving the root intact, and blanch in boiling water for 3 minutes. Refresh in iced water. Separate the onion into layers, place in the red wine reduction and keep warm until ready to serve
  • 1 red onion
10
Preheat a water bath to 62°C
11
Carve the pigeon breasts from the crown and season with salt. Transfer to a vacuum bag, seal in a chamber sealer and cook in the water bath for 12 minutes
12
When ready to serve, remove the pigeon breasts and legs from their vacuum bags and sear with a blowtorch
13
To serve, swirl the sweetcorn purée around the plate and spoon some sweetcorn kernels on top. Place 3 red onion petals next to the sweetcorn and drizzle over a little of the red wine reduction
14
Add a pigeon breast and leg to each plate, sprinkle over some bacon crumb and garnish with the popcorn and turnip seedlings
  • turnip seedlings

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Ingredients

Metric

Imperial

Anjou pigeon

Bacon popcorn

Sweetcorn purée

Sweetcorn kernels

  • 2 corn on the cob
  • 25ml of olive oil
  • salt

Red onion petals

To serve

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Anjou pigeon, sweetcorn purée, red onion petals and bacon popcorn

 
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