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Paul Foster

Wood Pigeon, Quince, celeriac, molasses

Posted on 26 Jan 2011 at 12:23

For the wood pigeon
One bird, de-feathered and legs removed. Reserve legs for sausage roll
For the sausage roll
200g pigeon leg meat, hearts, livers, minced
50g pork fat, minced
Pinch finely ground juniper
100g butter puff pastry
Egg wash
For the quince terrine
4 large quince peeled and finely sliced
200g butter
250g sugar
For the celeriac puree
1 large celeriac
50g butter
200ml chicken stock
For the pickled celeriac
¼ celeriac
200g vinegar
100g sugar
For the molasses sauce
200g brown chicken stock
50ml white wine
1 tsp molasses
For the sea vegetables
Sea purslane
Sea beet
Sea aster
Stone crop
Rock samphire
 
 
TO MAKE
 
Quince terrine: Make a butterscotch out of the sugar and butter and pour on to a lined 1 inch high baking tray. Layer the sliced quince on top of the butterscotch and season with salt every other layer. Bake at 160°C for 30-40 mins until soft. When cooked, turn upside down and press overnight in the fridge with a flat weight.

Celeriac puree: Wash peel and dice the celeriac, caramelise slowly in the butter, deglaze with the chicken stock and puree until smooth.

Pickled celeriac: Thinly slice the celeriac, and mix with the vinegar and sugar, vacuum pack to pickle.

Sausage roll: Bind the minced pigeon, liver, heart and pork. Season with the juniper and salt. Fill puff pastry with the mince mix, roll and brush with egg wash.

Molasses sauce: Reduce the white wine with the molasses and stir in the chicken stock taste and check consistency.

Sea vegetables: Pick and wash the sea vegetables, blanch in boiling water for 30 seconds

To finish the dish: Poach the pigeon in a water bath at 54°C for 40 minutes, remove from the bath and crisp up the skin in a frying pan with a knob of butter. Cut the terrine and warm gently through the oven. Heat up the puree and bake the sausage roll at 200°C for 5 minutes. Ensure all ingredients are at the correct temperature and seasoned and arrange on the plate.