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poultry & game birds<br />

From Dan Hunter<br />

Executive chef, Royal Mail Hotel<br />

“This dish is bit of a retaliation against the notion<br />

that game has to be heavy. We did this dish with<br />

beetroot, white chocolate and rose which are pretty<br />

classic game elements. The pigeon is roasted<br />

quite rare — it’s definitely cooked but it’s rare. The<br />

flavour of the blood is really important in game<br />

and in this dish when it’s cooked correctly the<br />

flavour of the blood and the way it plays off the<br />

beetroot and the rose is really amazing.”<br />

Dan Hunter<br />

Serves four.<br />

Ingredients<br />

2 size 5 pigeons<br />

For the rose and strawberry purée<br />

7g semi dried strawberries<br />

3.5g fresh rose petals<br />

6.25g fresh strawberries<br />

9g cab sav vinegar<br />

40ml arbequina olive oil<br />

Salt<br />

For the beetroot<br />

4 small Chioggia beets<br />

2 small bulls blood beets<br />

2 small golden beets<br />

For the white chocolate clay<br />

37.5g white chocolate<br />

17.5g caolin<br />

11.25g lactose<br />

For the rose petals<br />

12 rose petals<br />

37.5g pasteurised egg white<br />

20g castor sugar<br />

1.5g gold leaf gelatine<br />

Lime salt<br />

5g mineral salt<br />

Zest of one lime<br />

Herbs<br />

12 anise leaves<br />

12 baby beet leaves<br />

1 Clean pigeons, removing the head, neck and gizzards.<br />

Trim off the wing tips and remove the wish<br />

bone. Dislocate the thigh and remove the legs<br />

through the skin taking care not to damage any<br />

part of the breast. Using scissors cut away the back<br />

of the bird, removing the ribs and trimming any<br />

excess fat that may be around the bottom of the<br />

breast. Wipe blood from the breast. Reserve legs.<br />

2 Place pigeon ‘crowns’ into individual vacuum<br />

bags and seal on 30 seconds. Weigh birds to determine<br />

cooking time. Between 180-200g the birds<br />

will take 28 minutes, 200-230g birds will need 29.<br />

Reserve cleaned pigeons in fridge until needed.<br />

Pigeon, beetroot, white<br />

chocolate, rose<br />

3 Combine strawberries and rose petals in Thermomix.<br />

Process to paste. Add vinegar and then oil<br />

in fine stream so it emulsifies. Pass purée through<br />

fine chinois reserving excess oil that separates. Reserve<br />

purée and oil in separate containers.<br />

4 Clean the beets. Place into a pot with seasoned<br />

water and bring to a gentle simmer. When cooked<br />

rub the skins off whilst maintaining the natural<br />

shape of the beetroot. Slice the beets into halves<br />

or quarters, depending on the desired size.<br />

5 Compress the beets on maximum pressure with<br />

a little of the rose oil following a ratio of half oil<br />

to weight i.e 100g beets/50g oil. Marinate for a<br />

minimum of 12 hours. Remove from the vacuum<br />

and portion into foil containers, season with salt,<br />

and dress with a little more oil. Reserve covered<br />

with film until needed.<br />

6 Melt chocolate over a bain marie. Combine<br />

caolin and lactose and rub the melted chocolate<br />

into the dry mixture. Leave the ‘clay’ to cool in a<br />

fridge and solidify. When hard, break the clay into<br />

different sizes, sifting away the fine powder.Reserve<br />

in a sealed container, refrigerated until needed.<br />

7 Combine salt with the micro planed lime zest.<br />

Rub salt and zest together so zest is evenly distributed<br />

through the salt. Make the salt as close to<br />

service as possible to retain lime aroma.<br />

8 For the rose petals start with hydrating the gelatine,<br />

squeeze out excess water and dissolve it in a<br />

microwave. Warm the egg white, dissolving the<br />

sugar with it and combine the mixture with the<br />

gelatine. Using a fine brush coat the rose petals<br />

with the egg mixture and place them into a dehydrator<br />

on the lowest setting to slowly dry out and<br />

crisp. When crisp transfer the petals to a vacuum<br />

seal bag taking care not to damage them. The best<br />

method is to place the petals into a container first<br />

and then vacuum seal the container.<br />

9. Place the pigeons into a 65C water bath for the<br />

required cooking time (depending on weight).<br />

Once cooked transfer immediately to a blast chiller<br />

and stop the cooking process. When cool remove<br />

pigeons from the bag, dry off any blood and allow<br />

the skin to dry out.<br />

10 To reheat, place the birds into a 100C oven for<br />

one minute and then under a salamander skin side<br />

up for one minute. Blow torch the skin to a nice<br />

roasted colour and then place the pigeons again under<br />

a salamander back side up for 1.5 minutes.<br />

Place the beets to warm in an oven.<br />

11 To serve, spread some rose purée across the centre<br />

of a flat rectangular plate and cover it with the<br />

white chocolate clay. On the far left of the purée<br />

place the beetroots, dress them with more of the<br />

rose/strawberry oil and place leaves on top. Carve<br />

both breasts from the birds taking care not to damage<br />

the fillet and then carve each breast lengthways<br />

into two. Rub lime salt onto the breasts, place two<br />

halves (one whole breast) on each plate and press<br />

two rose petals onto the pigeon.<br />

30 hospitality | august <strong>2010</strong> hospitalitymagazine.com.au

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