Roasted Saddle Of

Roasted Saddle Of

Roasted saddle of rabbchokes111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111British Garden Salad

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Preparation Time: 30 minutes

Cook Time: 1 hour

Serves 4

INGREDIENTS

For the quail’s eggs

8 quail’s eggs

Maldon smoked salt

For the pigeon

4 whole woodland pigeon

Smoked Maldon salt

1 litre beetroot juice

2 tbsp sherry vinegar

Maldon salt, to taste

Ground black pepper, to taste

For the pickled beetroot

4 baby red beetroot

350ml beetroot juice

150ml sherry vinegar

70g caster sugar

1 tbsp salt

For the roasted beetroot

4 baby golden beetroot

Maldon sea salt

For the green vegetables

4 baby courgettes

40g broad beans

40g fresh peas

For the parsley & spinach puree

200g spinach

200g flat leaf parsley

150ml olive oil

50ml water, reserved from blanching

Maldon sea salt, to taste

For the baby carrots

12 baby carrots

400ml carrot juice

1 sprig thyme

For the courgette flower

4 courgette flowers

Milk, to coat

Flour, to dust

Vegetable oil, to deep fat fry

For the garnish

Pea shoots

Mixed edible flowers

Lemon oil (120ml Extra virgin olive oil with juice of 1 lemon)

METHOD

  1. For the quail’s eggs, place in a water bath at 63˚C for 1 hour. Crack off the top of the shell and gently pour out the egg into your palm. Remove the egg white and retain the clean yolk, season with smoked salt.
  2. For the pigeon, remove the breasts from each pigeon and vac pac (two per small bag) and set aside. Break down the carcass/ bones of each and then roast off in a pan with hot oil and a little butter. Once browned drain off the excess fat and then place the roasted bones into a pressure cooker with the beetroot juice. Place the lid on, seal and bring up to pressure. Cook out for 30 minutes. Once done, release the pressure and strain off the liquid into a clean pan. Reduce by 2/3 and then finish with the vinegar and season to taste. Cook the breasts in a water bath at 56˚C for 20 minutes. Remove from the vac bag and pat dry. Season with smoked salt and then cook, skin-side down in a pan with hot, until golden brown. Once golden, add a few knobs of butter and a sprig of thyme, cook for another 30 seconds and then flip the breasts over and nape for 30-45 seconds with the butter. Remove from the pan and rest for 3 minutes. Slice in half lengthways.
  3. For the pickled beetroot, wash the beetroot and then place into a pan with the remaining ingredients, ensuring that the beetroot are completely covered by the liquid. Gently bring up to a simmer and cook out for 20-30 minutes or until tender. Remove from the heat and leave to cool in the cooking liquor. When ready to serve, remove the beets from the pickling liquor and drain well. Wearing gloves, rub off the skin and then trim the tops and cut in half.
  4. For the roasted beetroot, place onto a baking sheet lined with salted tin foil. Roast in the oven for 20-30 minutes or until tender. Remove from the oven, allow to cool slightly before peeling off the skin. Trim the tops and slice into quarters.
  5. For the green vegetables, blanch the courgettes in boiling salted water for 2 minutes and then refresh in ice water. Repeat for the peas and broad beans but only blanch for 30 seconds. Once refreshed pod the broad beans, discarding the thick skin and then drain all the vegetables and set aside until ready to serve.
  6. For the spinach and parsley puree, blanch in a pan for 10-20 seconds and then refresh in ice water, reserving the water you blanched the greens in. Squeeze out excess water and then blend with the olive oil and reserved blanching water. Pass through a chinois and season to taste, adjusting consistency as necessary.
  7. For the baby carrots, peel and clean the carrots (leaving their green tops on) and then add to a pan with the thyme and carrot juice. Bring up to the boil and then reduce the heat and simmer for 4 minutes. Remove from the heat and leave to cool in the cooking liquor.
  8. For the courgette flowers, dip each flour in milk and then into seasoned flour. Dust off excess flour and deep fry at 170˚C for one minute or until golden and crispy. Drain on kitchen paper and serve.
  9. To plate, take 1 tablespoon of parsley and spinach puree and place in the centre of the plate. Using the back of a spoon spread the spinach out in a circular motion so you are left with an even flat circle (approximately 10cm in diameter). Cut the courgettes into 1cm rounds and combine in a bowl with the broad beans, peas and the roasted golden beetroot. Dress with lemon oil and salt to taste. Place an 8cm chefs ring into the middle of the puree and then fill with some of the green vegetable and roasted beetroot mix. Cut the carrots into 2cm tops and place 3 around the plate standing up. Cut the pickled beetroot into discs and place around the circle. Place 2 seasoned egg yolks on either side of the circle and then the sliced pigeon breast on the centre. Top the breast meat with some fresh picked thyme. Drape over the crispy courgette flour and then finish with edible flowers and pea shoots scattered around. Finally spoon over 1 teaspoon of the beetroot & roasted pigeon sauce over the breast meat and around.
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