The Printing Press recipe: Roast wood pigeon with hazelnut crowdie
Colin Fleming, head chef at the The Printing Press Bar & Kitchen, shares his delicious recipe for roast wood pigeon with heritage beetroot and hazelnut crowdie
Edinburgh’s hottest new restaurant will open its doors on Thursday 22 October. Colin Fleming, restaurant head chef at The Printing Press Bar & Kitchen, shares some of the menu’s most exciting dishes, each showcasing the very best in Scottish produce.
Ingredients
- 1 wood pigeon
- Thyme
- Clove of garlic
- Butter
- 30g heritage beetroot roasted, peeled and diced into 1cm cube
- 10g candy beetroot peeled and sliced on mandolin and pickled
- 15g crowdie cheese softened with double cream
- 5g roasted hazelnuts (skin removed)
- 10g shallots sliced
- 20ml ruby port
- 1 tbls sherry vinegar
- 50 ml dark chicken stock
- 15g ruby chard
- 5g frisee lettuce
- Salt and pepper
Serves: 2 Difficulty: Easy
Method
1 Seal pigeon crown until golden and add butter, thyme and garlic Baste the wood pigeon and roast in the oven at 200 degree C for 4-5 minutes, then leave to rest in a warm place.
2 Next, grate half of the hazelnuts into crowdie cheese mix and place in a piping bag, now roast the pigeon legs until golden brown.
3 Then, sweat down the shallots until nutty brown and de-glaze with sherry vinegar and add port and reduce until the liquid has evaporated.
4 Next, add chicken stock and reduce again until you have the consistency of a sauce and finish with some of the pan juices from the pigeon.
5 To serve, pipe the crowdie mix around the plate, before scattering with beetroot.
6 The pigeon is then sliced on top and dressed with leaves, pigeon dressing and chopped and grated hazelnuts.