Pigeon, Foie Gras, Chestnut

Pigeon, Foie Gras, Chestnut

A delicious pairing of pigeon and foie gras accompanied by roasted parsnip and chestnut, homemade cranberry sauce, fresh sage, chestnut stuffing and Madeira jus.

You can prepare most of the elements in advance and reheat before serving, making this a most impressive dinner party dish.

Pigeon, Foie Gras, Chestnut

Pigeon, Foie Gras, Chestnut
Serves 4

Ingredients:

For the Sauce: 1tbsp Unsalted Butter, 2 Shallots (Sliced), 2 Garlic Cloves (Bashed), 150ml Madeira, 150ml Game Stock, 3 Thyme Sprigs, Sea Salt, Cracked Black Pepper

For the Stuffing: 250g Pork Sausagemeat (Gluten Free if Required), 75g Cooked Chestnuts (Finely Chopped), 1 tsp White Pepper, Zest 1 Orange, Small Handful Sage Leaves

To Finish: 8 Pigeon Breasts, 1tbsp Rapeseed Oil, 2tbsp Unsalted Butter, 2 Parsnips, 2 Slices Foie Gras, 75g Cooked Chestnuts (Chopped & Oven Dried), Homemade (Or Good Quality) Tart Cranberry Sauce, Sage Leaves, Sea Salt, Cracked Black Pepper

Method:

1) Pre-heat the oven to 220c. Make the stuffing by combining the ingredients in a small bowl and mixing well until fully combined. Roll the stuffing into a sausage shape in tin foil and transfer to the oven for 20 minutes or until cooked through. Once cooked, remove from the oven and remove the tin foil and then cut into disks and keep warm. Peel and half the parsnips, season with sea salt and wrap in tin foil. Cook in the oven for 20 minutes until tender and remove, cut in half and keep warm.

2) Meanwhile, make the sauce by melting the butter in a medium saucepan and adding the shallot, garlic and thyme. Sauté the mixture over a medium heat for 5 minutes until softened. Turn the heat up high and add the Madeira. Allow to reduce by half. Add the stock and simmer for 10-20 minutes or until a thick consistency is achieved. Season to taste with sea salt and cracked black pepper. Keep warm.

3) Place a large non-stick frying pan over a medium-high heat. Add the rapeseed oil. Season the pigeon breasts with sea salt and cracked black pepper and fry for around 2 minutes each side or until cooked to your liking – add the butter 2 minutes before the end of cooking and baste the breasts. Set the pigeon aside to rest for 5-10 minutes.

4) Drain the butter from the pan and dry with kitchen towel. Reduce the heat to medium. Season the foie gras with sea salt and sauté for 30 seconds-1 minute each side. Remove and dice into small cubes.

5) Slice the pigeon breasts and serve atop the cranberry sauce and sage leaves. Set a disk of the stuffing on the side. Serve the roast chestnut and diced foie gras between two halves of the parsnip. Spoon some Madeira jus over the plate.

Enjoy!

Beef Fillet, Madeira, Yorkshire Pudding

Beef Fillet, Madeira, Yorkshire Pudding

A decadent Sunday Lunch! Roasted beef fillet is paired with a sweet Madeira jus and richer Yorkshire puddings.

We have been developing extra-matured 60 day, dry aged steaks at work (my family butchers business) and I had the pleasure of using an extra-matured fillet for this dish. Beautifully tender with a rich, almost game like flavour – the results are better than we could have wished for – a really special steak! Our extra-matured steaks are available to buy from our online shop!

Beef Fillet, Madeira, Yorkshire Pudding
Serves 4

Ingredients:

For the Beef: 800g Beef Fillet, 25ml Rapeseed Oil, 25g Unsalted Butter, 1 Rosemary Sprig, 1 Garlic Clove, Sea Salt, Cracked Black Pepper

For the Madeira Jus: 3tbsp Unsalted Butter, 1 Shallot (Finely Diced), 1 Garlic Clove (Bashed), 100ml Madeira, 200ml Beef Stock, Sea Salt, Cracked Black Pepper

For the Yorkshire Puddings: 225g Plain Flour, 375ml Milk, 4 Eggs

Method:

1) Preheat the oven to 220c. Make the Yorkshire pudding batter by whisking together the milk and eggs. Slowly add this mixture to the plain flour in a large bowl – whisking to combine (don’t worry if there are a few lumps!). Pour a little vegetable oil into the bottom of each hole of a 12 hole muffin tin and place in the oven to preheat. Once hot, remove and pour the batter into the muffin tin, dividing the mixture equally between the holes and return to the oven to cook for 20-25 minutes until golden brown. Remove and set aside.

2) Make the Madeira jus by sautéing the shallot and garlic for 5 minutes in 1tbsp of the butter in a medium saucepan over a medium heat. Turn the heat up high and add the Madeira, allow to reduce by half. Add the beef stock and continue to reduce until the mixture has reduced by 2/3. Strain the sauce into a clean pan and whisk in the butter whilst over a low heat. Set aside.

3) Preheat the oven to 200c. Season the beef fillet with sea salt and cracked black pepper and sear for 2 minutes on each side in the rapeseed oil in a large pan over a high heat. Transfer to the oven, sitting atop the rosemary and garlic clove, and roast for 25-30 minutes for medium-rare or until cooked to your liking. Remove, cover and allow to rest for at least 15 minutes before serving. Meanwhile, turn the oven down to 160c and return the Yorkshire puddings to the oven to warm.

4) Slice the beef fillet and serve with the Yorkshire puddings and warmed Madeira jus. Also great served with some roast potatoes and baked carrots.

Enjoy!