Seared wild pigeon breast, wrapped in parma ham, with Kinloch-grown peas and broad beans, pak choi and chicory, in mint cream, served with citrus puy lentils
Ingredients
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Ingredients For the pigeon
14 wild pigeon breasts, skinned and cleaned
21 thin slices of parma ham
For the puy lentils
g finely chopped onion
g finely chopped garlic
g diced carrots
g orange zest
g beef stock
g flour
g tomato purée
g orange juice
g port
g redcurrant jelly
g cooked puy lentils
For the pea, broad bean, chickory and pak choi
1/4 onion, finely chopped
1 cloves garlic, finely choppe
g butter
g fresh peas
g fresh broadbean
g cos lettuce
g pak choi
g chickory
g flour
g double cream
g water
g fresh mint
Method
1
Step 1
Place 2 breast together and wrap in 3 slices of parma ham. Wrap in cling film tightly to form a cylindrical shape and place in the fridge to firm-up (ideally over night). Place in 220 degrees oven for 6 minutes, then rest for a further 5 mins. Slice the meat and arrange on the pea mixture, surrounded by the puy lentils.
2
Step 2
Fry the onion and garlic until translucent. Add the carrots and cook for a further 3 mins. Add the flour and the tomato puree and then the remaining ingredients and simmer for 15 mins.
3
Step 3
Sweat the onion and garlic, add the flour then make a sauce with the cream and water. Whisking well. Blanch the pak choi, chicory and cos lettuce for 15 seconds. Cook the peas for 5 mins and the broad beans for 3 mins. Add the peas, broad beans, mint and cos lettuce to the sauce. Arrange the pak choi and chicory in the centre of the plate. Add the mint and pea mixture on top. Slice the pigeon breast and sit on top. Carefully spoon the puy lentils around the side.