Squab pigeon breast, white onion and cider puree, salt baked celeriac, potato and sage crisp, morcilla crumb, leeks, cabbage and pigeon jus

Edel's main course recipe from her Finale menu

Ingredients


  • oil for deep fat fryer x 1.5ltr
  • 2 x squab pigeon
  • 500 ml chicken stock
  • 2 italian white onions (i need 400g in total)
  • 40 g unsalted butter
  • 100 ml apple cider (can i have 200ml in total)
  • 2 potatoes
  • bunch of sage
  • savoy cabbage (using ¼)
  • 8 baby leeks
  • 100 g morcilla de arroz (spanish blood sausage)
  • celeriac x 2
  • 110 g egg whites (4whole eggs is fine)
  • 700 g table salt
  • 5 sprigs of rosemary
  • 30 g unsalted butter
  • 1 small onion
  • 1 small carrot
  • 1 bay leaf
  • 2 cloves garlic
  • 3 sprigs thyme
  • 100 ml sherry
  • 250 ml apple cider
  • 500 ml brown chicken stock
  • 2 granny smith apples

Method

  1. Jus: Remove wings & legs from squab, set crown aside for cooking later. Fry legs & wings with onion, carrot, garlic, bay and thyme until browned. Deglaze the pan with sherry. Add stock and cider, bring to the boil then simmer. Reduce until syrupy (1hour)then pass through fine sieve & season. Set aside
  2. Salt baked celeriac: Mix egg whites, table salt and rosemary to a paste consistency. Cover celeriac with paste & roast for 45-50 mins at 180. Crack salt crust, remove peel from celeriac and fork through flesh lightly. Check seasoning and add salt and pepper if needed
  3. Onion and cider puree: Peel the onions and garlic then slice finely. In a small saucepan over low heat melt the butter then add the onions. Saute till soft then add the cider and garlic then reduce the heat to a gentle simmer. Gently cook till all the liquid has evaporated and the onion has broken down to a creamy consistency. Pour into a thermix (food processor) and puree till smooth then put in a small saucepan to heat just before serving
  4. Veg: Bring a pot of water to the boil. Cut the green top and the roots off the leeks and discard. Blanch the leek in the boiling water for 2 minutes or until tender then remove and rinse in cold water till cold. Finely slice the savoy cabbage then blanch in the same water for 30 seconds. Strain and rinse in cold water till cold then drain in a seive till serving.
  5. Morcilla: Heat a glug of olive oil in a small frying pan over high heat then crumble in the morcilla, cook for 1-2 mins until crispy. Set aside.
  6. Potato & sage crisp: Peel potato and slice at thinnest setting on mandolin. Place sage leaf between 2 slices of potato. Fry at 150 until crisp, season and set aside.
  7. Pigeon: Poach squab in gently simmering chicken stock (60 degrees) for 5mins. Pat dry, season and fry in butter for 1 min until skin is crisp. Rest for 3 mins before plating.


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