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Roast pigeon with Jerusalem artichokes
- Prep time:
- 10 mins
- Cook time:
- 20 mins, plus resting
- Serves:
- 4
Rediscover the flavour of game with Thomasina Miers’ simple wood pigeon with charred Jerusalem artichokes and a vivid green parsley oil
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Ingredients
- 4 wood pigeons
- 4 knobs of Butter
- 4 cloves Garlic
- Olive oil, for drizzling
- 6-7 Jerusalem artichokes
For the parsley oil
To serve
- 1 large bunch Watercress
- Serrano ham
Method
1. Preheat the oven to 220C/gas 7. Season the pigeons inside and out with salt and pepper and stick a knob of butter and half a clove of garlic inside each one.2. Drizzle the pigeons with a little oil and sit them in a roasting dish and into the oven. After 5 minutes, turn the temperature down to 170C/gas 3 and roast for another 15 minutes. Rest the birds for 10 minutes afterwards in a warm place.
3. While the pigeon is cooking, scrub the artichokes clean, then steam them for 10 minutes.
4. Heat a griddle pan. Slice the artichokes into 1.5cm-thick discs and toss in olive oil. Griddle lightly on both sides and season.
5. For the parsley oil: blend all the ingredients in a food processor together with some salt and pepper.
6. To serve: transfer the rested pigeon to four plates and serve with watercress, Serrano ham and the artichokes, all drizzled with the bright green parsley oil.
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Latest Comment
Try browning the skin in a pan with a butter/oil mix,filling the cavity with butter,then roasting gas mark 7 for 20/30 mins,pink and perfect-use the oilin the pan for roast pots with rosemary and thyme and a good salad of choice-WONDERFUL!