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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