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Poultry and Game Recipes -
Pigeon with
Kumquats
Recipe
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Poultry and Game
Recipes
-
Pigeon with
Kumquats Recipe
Ingredients
Serve
6
-
3
tablespoons olive oil
-
6
young oven-ready pigeons
-
250
g/8 oz button onions, peeled
-
1
cinnamon stick
-
1 bay
leaf
-
1
teaspoon grated fresh root ginger
-
large
pinch of saffron threads, toasted and crushed
-
900 ml/1 1/2
pints Chicken Stock
-
250 g/8 oz kumquats,
halved
-
2
tablespoons clear honey
-
salt
and pepper
-
lightly toasted almonds, to garnish
Method:
-
Heat the oil in a large, heavy flameproof casserole.
Add the pigeons, in batches, and cook until browned.
Using a slotted spoon, transfer them to a dish.
-
Stir
the onions into the casserole and fry over a low
heat until golden. Stir in the cinnamon, bay leaf,
ginger, saffron and stock, season to taste with salt
and pepper and bring to the boil.
-
Return the pigeons
to the casserole with any juices that have collected
in the dish, cover and cook gently, turning the
pigeons occasionally, for about 45 minutes until
they become tender.
-
Add the kumquats and honey,
cover and cook for a further 30-45 minutes until the
pigeons are very tender. Using a slotted spoon,
transfer them to a large warm serving platter, cover
and keep warm.
-
Boil the cooking liquid until
slightly thickened. Remove and discard the cinnamon
and bay leaf. Pour the liquid over the pigeons,
scatter over the almonds and serve.
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