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Hey Babe - Take A Walk On The Wild Side
1 Sweet potato
30 g Butter
5 Pigeon breasts
1 bn Thyme
30 g Butter
15 ml Cracked gin
200 g Red currants
15 ml Plain flour; mixed with a little water to form a paste
15 ml Olive oil
50 g Butter
10 Asparagus stems
1/2 Lemon; Juice of
1/2 Chilli; finely chopped
Blackberry And Apple Pudding
100 g Caster sugar
100 g Butter; melted
5 ml Baking powder
175 g Plain flour; sieved
30 ml Blackberries
30 ml Chopped apple
Double cream to serve
Peel and grate the potato. Melt the butter in a saute pan, add the potato and cook until golden brown on both sides. Season and serve.
1 Butterfly the pigeon breasts and stuff with the thyme. Melt the butter in a pan and saute the pigeon for 3-4 minutes on each side or until cooked
2 Remove from the pan and set aside to rest. Deglaze the pan with the cracked gin, add the red currants and cook for a few minutes.
3 Add the flour paste and stir until thickened. Season and serve with the pigeon breasts.
Preheat the oven to 150c/Gas Mark 2.
Heat the oil and butter in a shallow ovenproof pan and fry the asparagus. Add the lemon juice and chopped chilli then transfer to the oven for a further 8min or until tender. Season and serve.
BLACKBERRY AND APPLE PUDDING:
1 Add the sugar to the melted butter in a large bowl and mix well. Whisk in the eggs, baking powder and plain flour.
2 Spoon the fruit into the base of two buttered ramekins and top with the sponge mixture filling 5mm below the rim. Microwave on High for 3
1/2 minutes. Serve with cream.
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