Search Results

Products

0 results View all

Category

Pages

FREE delivery on orders over £100
Warm Salad of Pigeon, Radicchio and Beetroot

Warm Salad of Pigeon, Radicchio and Beetroot


By Abby Allen
06, September 2020

Salad doesn't often scream winter eating, however once you have tried this 'warm' salad recipe, your opinion may change. Bitter radicchio paired with sweet beetroots and perfectly cooked pigeon. The salty cheese along with the crunch of the walnuts brings this dish to life.  

Serve with a glass of something oaky or fruity and you have got a serious feast on your hands. 

Ingredients

7 Wild Wood Pigeon Fillets 

100g Bath Blue 

Knob of Raw Cultured Butter 

Tablespoon of Balsamic Vinegar 

2 heads of radicchio

Large bunch of young beetroot

Small handful of toasted walnuts

Small bunch of thyme

Sprig of sage

Method

Preheat the oven to 180C. Cut the beetroots into wedges and dress with olive oil and salt. Place onto a baking tray and roast at 180C for 15 mins. Whilst this is roasting, cut the radicchio into wedges and stir it into the beetroot. Roast for another 10 minutes and remove from the oven. Stir in the balsamic vinegar right at the end. Leave to one side whilst you prepare the pigeon. 

Season the pigeon breasts and then place them in a hot saucepan. Caramelise on one side for about 2 mins. Turn the breasts over, and then add to the pan the sage and the butter. Baste for around 2 mins. After this, remove from pan and rest for a couple of mins. Slice each one in half.

In a separate pan, toast the walnuts with a little olive oil and thyme. Lightly crush the walnuts to release their nutty savoury aroma. 

Combine everything together with the crumbled blue cheese. Serve alongside a bottle of Bergecrac Rouge  for a truly autumnal feast. 

Pigeon recipe

You May Also Like

Chicken Thigh Panzanella

Chicken Thigh Panzanella

In the extremely rare case that you have any crusty sourdough left over, Panzanella is a fantasti... Read More
Chicken with Anchovies, Rosemary and Jersey Royals

Chicken with Anchovies, Rosemary and Jersey Royals

In 1878 the discovery of a new variety of potato, christened the Jersey Royal Fluke, changed this... Read More
Rose Harissa Chicken with Hummus and Flatbreads

Rose Harissa Chicken with Hummus and Flatbreads

The perfect recipe for a summery alfresco feast. This is the sort of food that can be passed arou... Read More
Poached Chicken with Tahini and Tarragon

Poached Chicken with Tahini and Tarragon

This wonderful recipe has been created by our clever friends at Belazu.  A delicious summer treat... Read More