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Before you jump to Blueberry glazed pigeon breast recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Very good For You.
Almost every single article about losing weight and getting healthy explains readers to avoid drive through windows like the plague and that they need to do all of their own cooking. There’s some worth to this. Sometimes, though, the last thing you want is to have to cook an evening meal from scratch. Once in a while you only want to pay a visit to the drive through while you’re on your way home and finish the day. There is simply no reason that you shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. This is because a lot of the popular fast food restaurants around are trying to “healthy up” their selections. Here is how you can find appropriate food choices at the drive through.
Aim at the side dishes. It was not that long ago that all you could get in a fast food diner was French Fries. Now just about all of the famous fast food places have expanded their menus. Now you may get several different salads. Chili is definitely yet another selection. You could possibly get baked potatoes. Fruit is normally available. There are a lot of options that you can choose that do not force you to eat foods that have been deep fried. Instead of the pre-determined “meal deals” aim to create a meal from side dishes. When you are doing this you may keep your fat content and calorie counts low.
Standard logic tells us that one positive way to get healthy and shed pounds is to by pass the drive through and to remove fast food restaurants from your thoughts. Most of the time this is a good concept but if you make good choices, there is no reason you can’t visit your drive through now and then. Sometimes what you need most is just to have someone else do the cooking. If you decide on healthy things, the shame usually associated with hitting the drive through shouldn’t be so bad.
We hope you got benefit from reading it, now let’s go back to blueberry glazed pigeon breast recipe. To make blueberry glazed pigeon breast you need 25 ingredients and 11 steps. Here is how you achieve it.
The ingredients needed to make Blueberry glazed pigeon breast:
- Use 2 whole pigeons
- Provide for the glaze
- You need 200 g blueberries
- Use 3-10 tbsp dark brown sugar
- Provide 1-3 tsp lemon juice
- You need 2 tbsp unsalted butter
- Take for the salad
- Get 1/2 bulb fennel
- Provide 1 apple (Granny smith works really well)
- Use 1/2 pear
- Take 2 tsp finely chopped lemon rind
- Use 1-3 tsp lemon juice
- Get 1 tbsp fennel seeds
- Prepare for the jus
- Provide 1 pigeon carcass
- Prepare Up to 4 bones from a chicken thigh (optional)
- Provide 1 onion
- Prepare 3 carrots
- Get 1 celery stick
- Prepare 1/2 bulb garlic
- Provide 3 sprigs rosemary
- You need 3 sprigs thyme
- You need 1 tbsp tomato purée
- Take 1 tbsp butter
- Provide to taste Salt and pepper
Steps to make Blueberry glazed pigeon breast:
- First, debreast the pigeon by pushing a knife against the backbone of the pigeon and cutting down until the breast comes free.
- Put the carcass, chicken thighs, onion, celery, carrots and garlic on a baking tray, coat it all in tomato purée and roast at 180C until browned.
- Once the bones are roasted nicely, put them in a pan with the rosemary anf thyme and cover wity water. Simmer for 2 - 4 hours, skimming off impurities and fat every 20 - 30 minutes.
- Strain the stock through a sieve with a muslin cloth and return to the heat, reduce until the stock resembles a honey consistency, add the butter and stir in quickly to give a nice, rich shine and season to taste.
- To make the glaze, put the blueberries in a pan and cover with water, boil and crush with a wooden spoon. Strain through a sieve once the water has taken on a deep colour and return the juices to a medium heat. Season with dark brown sugar and lemon juice to get a strong blueberry flavour with a nice amount of sweetness (the salad compliments the sweet blueberry glaze).
- Reduce the glaze until it has a thick, syrup like consistency and mix in the butter, enriching the glaze and giving a wonderful shine.
- Peel the apple (save the peelings for something else) and Rome the green frill from the top of the fennel (save the frill for a garnish). Julienne the apple, fennel and pear. Toss together with the finely chopped lemon rind, lemon juice and fennel seeds.
- Heat up a frying pan until it's smoking, add a tsp of butter and roll it around the pan. Place the pigeon breast in the pan, skin side down and cook for 1 - 2 minutes until a crust has forned. Flip over and cook until the side is browned.
- The pigeon can be served rare as it's a red meat, I cook to medium rare. As the breasts rest, coat them in the blueberry glaze and leave for a further 5 minutes.
- Place a nice mound of the salad off-centre on the plate, slice the pigeon and put it on top with the fennel frill on top to garnish and drizzle the jus in a decirative swoosh. Zest a lemon over the whole dish and place some halved blueberries as you find attractive.
- Serve up and enjoy!
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