Ingredients
Ingredients For the celeriac purée20g/1oz butter
200g/7oz celeriac, peeled, chopped
Salt, to taste
200ml/7fl oz double cream
2 oven-ready wood pigeons
Salt and freshly ground black pepper
1-2 tbsp olive oil
1 tbsp butter
2 sprigs fresh thyme,leaves only
1 garlic clove, peeled, crushed
20g/1oz rock salt
100ml/3½oz sunflower oil
Pinch chopped fresh chives
2 sheets brick pastry (sold as feuilles de brick, available in some supermarkets and Middle Eastern delicatessens; substitute filo pastry if unavailable)
1 tbsp butter, melted
Vegetable oil, for deep frying
500ml/17½fl oz chicken stock
2 roasted pigeon carcasses, reserved from the pigeon, above
200g/7oz celeriac, purée (see above)
20g/1oz butter
30g/1½oz sugar
2 tbsp water
30g/1½oz skinless hazelnuts, toasted
Pinch sea salt flakes
10g/½oz butter
200g/7oz spinach leaves
Salt, to taste
Freshly ground nutmeg, to taste
Description
Recipe Uses 20g/1oz Butter, 200g/7oz Celeriac, Peeled, Chopped, Salt, To Taste, 200ml/7fl Oz Double Cream, 2 Oven-ready Wood Pigeons, Salt And Freshly...
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