Squab pigeon, pearl barley and truffle risotto, foie gras, hay-smoked offal brochette

Ingredients

Fresh Meat

  • 2 squab pigeons

Salad & Fresh Herbs

  • 1 sprig of thyme
  • 4 sprigs of thyme

Fruit & Vegetables

  • 1 garlic clove, crushed
  • 250g of potatoes
  • 2 baby corn

Dairy

  • 25g of butter
  • 1 egg
  • 25ml of double cream

Oils & Vinegars

  • 25g of vegetable oil

Store Cupboard

  • salt
  • 50g of 00 flour
  • flour, for dusting
  • 1 egg yolk
  • Panko breadcrumbs
  • salt
  • 50g of sweetcorn kernels, cooked

Cereals, Grains & Pasta

  • 100g of pearl barley

Delicatessen

  • 100ml of veal stock
  • 200g of foie gras, cut into 4 pieces

Speciality Ingredients

  • 1 summer truffle, small
  • hay, for smoking

Cheese

  • 50g of Parmesan