Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce! A quick and easy dinner that is ready in under 40 minutes! Learn how to make a Fondant Potatoes recipe! I hope you enjoy this easy Fondant Potatoes recipe! Place the cream in a small saucepan with a few shavings of the black truffle and bring to a simmer. Butter a baking dish and place a layer of potatoes in the bottom of. For the dressing, whisk together the olive oil, balsamic (or sherry) vinegar, seasoning and a squeeze of lemon juice.
Spoon a little of the dressing onto the..fondant potatoes? (no game) discussion from the Chowhound Home Cooking, Potatoes food I'm looking for dishes, main courses, that includes fondant potatoes (pommes fondant) but no Any roast, beef, pork, poultry goes fine with fondant potatoes. Peel the potatoes and pat dry with kitchen paper. Heat the oil and butter in a flameproof dish, add the potatoes and brown all over.
You can cook Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce with 12 Ingredients and 12 steps. See the following guide!
Ingredients for Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce:
- 2 whole pigeons.
- 2 tbsp vegetable oil.
- 100 ml chicken stock.
- 3 clove of garlic, crushed.
- 100 grams butter.
- 1 tbsp dried parsley.
- 100 grams black pudding.
- 2 medium potatoes, peeled.
- 1/2 tbsp caster sugar.
- 150 grams blackcurrents.
- 50 ml elderflower presse.
- 100 ml water.
Fondant potatoes may seem to some like a very dated recipe and indeed it was at a"fancy" restaurant back in the Eighties where I first tasted them. I believe though, that delicious never really goes out of style. For the potato cakes, peel the par-boiled potatoes, then grate them into a bowl. Season, to taste, with salt and freshly ground black pepper.
Step by step how to cook Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce:
- Pre-heat an oven to 220°c / 200°c fan..
- Heat the oil in a frying pan and brown the pigeons..
- Place the pigeons in a roasting tin and cover over with kitchen foil. Place in the oven for 50-60mins (or until cooked thoroughly)..
- Cut and shape the potatoes. Remove a section off each end, then cut into 2-3 pieces..
- Heat the butter in a saucepan on medium heat until foaming..
- Place the potatoes flat in the saucepan and leave to cook until browned (4-5mins approx.). Gently turn the potatoes and repeat on the other side..
- Once browned, tip in the garlic and parsley and then gently pour in the chicken stock until it almost comes to the top of the potatoes and add some of the pigeon juices..
- Put the lid on the saucepan and reduce heat to low and cook for 25-30mins until tender. During this time baste the potatoes by spooning over the stock juices every so often..
- Place the caster sugar, blackcurrents, elderflower presse and water in the previously used frying pan. Bring to the boil on a medium heat..
- Reduce the heat and allow to reduce until you have an almost syruppy like consistancy..
- Heat some oil in a frying pan and fry slices of black pudding..
- Take the pigeon out the oven and rest for 5mins. Then serve..
Add the thyme and cranberries and mix together using your hands until well combined. Divide the potato mixture in two and shape each portion into a thin patty. These Fondant Potatoes from Delish.com perfectly melt in your mouth. Season generously with salt and pepper. Once roasted, the sweet juices and crisp skin of a pigeon is absolutely unmissable - perfect for a rustic, gamey Sunday roast.