Source: BBC Food
Show Name: What To Eat Now
Recipe Archive: http://uk-recipes.com/

20 recipes from this show now online.

*** This recipe has UK ingredients and UK measurements ***

Warm Salad Of Pigeon, Roast Chicory And Pickled Walnuts

Recipe By : Valentine Warner
Serving Size : 4 Preparation Time: 0:30
Categories : What To Eat Now


For the chicory
1 large chicory head
1 Tbsp sherry vinegar
30g/1oz butter
salt and freshly ground black pepper
2 tsp caster sugar

For the salad
small handful hazelnuts or walnuts, shelled
4 x wood pigeon breasts
salt and freshly ground black pepper
25g/1oz butter

For the dressing
3/4 Tbsp walnut oil
1 Tbsp sherry vinegar
1 tsp Dijon mustard
salt and freshly ground black pepper

serve
1 small handful each of oak leaf lettuce -- and frisée lettuce
2 pickled walnuts, finely sliced

Preheat the oven to 230C/445F/Gas 8. Line a baking tray with baking parchment. Trim
the chicory, removing any brown leaves, but do not cut off the stem at the bottom,
because this holds the chicory together. Cut the chicory in half lengthways, then cut
each half into four equal pieces lengthways. Place the chicory onto the baking sheet
and drizzle with the sherry vinegar. Dot the chicory generously with little knobs of
butter and season well with salt and freshly ground black pepper. Sprinkle the
chicory with caster sugar and cook in the oven for 15 minutes. Check the chicory
after 15 minutes. If it has started to brown, turn it over in the melted butter and
return it to the oven. If not, allow to cook for 4-5 more minutes before turning.
When the chicory is almost golden-brown all over, place the hazelnuts or walnuts for
the salad onto a baking tray and roast for 3-4 minutes. Remove and allow to cool,
then roughly chop. Season the pigeon breasts with salt and freshly ground black
pepper. Melt the butter in a frying pan over a medium heat. Add the pigeon breasts
and cook for 2-3 minutes, until browned, then turn over and cook for a further 2-3
minutes, or until cooked to your liking. Set aside to rest for 3-4 minutes, then
carve each pigeon breast into four slices. For the dressing, place the walnut oil,
vinegar and mustard into a bowl and mix well. Season, to taste, with salt and freshly
ground black pepper. To serve, place the mixed lettuce leaves into a bowl and add the
chicory. Mix gently, then add equal amounts of salad onto each plate. Place a sliced
pigeon breast onto each salad and drizzle with the dressing. Sprinkle each salad with
equal amounts of sliced pickled walnuts and the chopped roasted nuts.

Recipe Author: Valentine Warner
Recipe Source: What to Eat Now

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James Lanka

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