Every month I will offer a new recipe for you to try at home.
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Jul 2010: Wood Pigeon and Celeriac Salad with Pancetta Crisps
I’m hedging my bets with this recipe, this long spell of warm dry weather has got me thinking about salads and much lighter fair than I usually cook at home but knowing how fickle the weather can be I’ve put something together that will still provide a bit of comfort if things turn cold. With game season still a couple of months away it also provides a little taster of what’s to come using a bird that is available all year. With a little practice wood pigeon can make for a great mid week meal as it is quick to cook and flavour wise you can really take it where ever you want....
Wood Pigeon and Celeriac Salad
with Pancetta Crisps
Serves 4
2 Wood Pigeons
1 Small Packet of Sliced Pancetta
1 Celeriac
2 Table Spoons of Mayonnaise
2 Plum Tomatoes
1 Pea Shoots Small Packet
50ml Vinaigrette
1/2 Table Spoon Grain Mustard
100ml Madeira Reduction
1 Small Packet Mixed Salad
Salt
How to put it together:
Take sliced Pancetta put between two trays then place in the oven at 180 degrees cent, for about 10 minutes. Take out and have a look, if they are not golden and crispy place back in the oven until they are ready. When ready take out and put on the bench to cool down off the tray. Peel the celeriac then using a mandolin, slice into small matchstick shapes then fold the mayonnaise with a little grain mustard (add the mustard to your taste). Blanch the tomatoes in boiling salted water for about 10 seconds then refresh in iced salted water, drain as soon as the tomatoes are cold, peel and deseed then dice into even sized dice. Pick, wash and dry your salad leaves. Take the Pigeon Breasts; season either side then place into a very hot frying pan until you have a nice colour and then turn over. Cook for a couple of minutes slowly on top of the cooker. Take off and leave to rest. Put the celeriac in the middle of your plate then slice the Pigeon at an angle, place on top of the celeriac. Place the Pea Shoots on top of the Pigeon and then the Pancetta on top of the Pea Shoots. Add a little vinaigrette to the Salad Leaves and sprinkle around the Pigeon. Then, sprinkle the diced Tomatoes and drizzle a little Madeira Dressing.
What to drink with it?
In the theme of summer, a glass of Rosé from Provence will really finish this dish.
Pale rose gold and copper the rosé wines from this beautiful area are as pretty to look at as they are a joy to drink. Dry and with delicate savoury flavours of dried red fruits and flowers these wines never over power and their refreshing acidity makes them versatile food wines.
Here are two to look for:
2008 Petit Rimauresq Grenache Carignan Rosé, Côtes de Provence, France - £9.00
Juicy and dry this is a wine that requires no effort to enjoy, either by itself or with food.
2007 Château de Pibarnon Bandol Rosé - £22.61
If you want to take things a little more seriously or impress a guest, Bandol is home to the most sophisticated and complex roses in Provence (perhaps the world!). Three years is a long time for a rose but the sheer quality of this wine shows no sign of diminishing, it manages to be at the same time intense and delicate.
Showing minerals and layers of red fruits balanced with the right amount of acidity it really demonstrates just how good Rosé can be.
Both of these wines are available online from our friends at l’Art du Vin, www.aduv.co.uk
