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Thyme and garlic season wood pigeon salad

Garlic seasons an autumnal wood pigeon salad

Chefs thinking of flavour ideas for seasonal dishes may wish to try a wood pigeon salad recipe suggested by Angela Hartnett.

The meal makes a good starter or main when cooked with a whole pigeon per person, claimed Ms Hartnett, who revealed the ingredients in the Guardian yesterday (September 28th).

She added the bird is "a cheap alternative to the flash French Anjou pigeons, but [has] a stronger flavour, which is delicious".

To prepare the dish, she advised seasoning breasts with bay leaves, garlic and thyme then frying with oil and butter for a couple of minutes.

"This is a quick, easy, autumn salad and you can use various vegetables," the chef remarked.

Her next instruction was to place the desired vegetables in a bowl with hazelnuts and an Asian pear, mixing with red wine vinegar, mustard and parsley, serving all the ingredients together.

Ms Hartnett was awarded an MBE in 2007, the same year her first solo cookbook - Angela Hartnett's Cucina: Three Generations of Italian Family Cooking - was published.

Related Products: Bay Leaves, Garlic Granules, Parsley, Thyme

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