Breast of Wood Pigeon on a bed of Pearl Barley Risotto with Chestnut Mushrooms by Stephen Crawford of Black Dove in Glasgow
Head Chef Stephen Crawford has made an autumnal dish from their a la carte menu. Stephen has been the Head Chef of the Black Dove since it opened back in May 2015. Prior to that, he worked at Gleneagles, Hibiscus and Cail Bruich.
Black Dove offers a relaxed contemporary dining experience with a range of ‘small plates’, main courses, a variety of desserts and a 5-course taster menu. A market menu is also available through midweek as well. For further information and news about their forthcoming events, take a look at their website: www.blackdovedining.com
Serves 2
Ingredients
4 pigeon breasts, skin on
5 chestnut mushrooms, sliced
30g grated Parmesan
100g butter, diced
50ml chicken stock
Chives, chopped
Salt
Pea shoots
Pearl Barley:
300g Pearl Barley
1/2 a banana shallot, finely diced
1 clove of garlic, finely diced
3 sprigs of thyme, leaves picked then chopped
100ml oil
800ml chicken stock
Method:
1 Soak the pearl barley in cold water for 20 minutes then rinse well.
2 Drizzle the oil in a small pot on a medium heat then add your garlic, shallot and thyme. Before that starts to colour add your pearl barley, the salt and half your chicken stock. Let it come to the boil and keep adding until tender enough to chew.
3 In a separate pan, sauté your chestnut mushrooms with oil and butter, when they start to soften and slightly colour add your chicken stock. Finish with Parmesan, 20g of butter and chives.
4 Put a non-stick pan on a high heat with oil and place your pigeon breasts skin side down and cook for approximately 3 minutes then turn over for a further 2-3 minutes and baste with butter and thyme. Take out of the pan and leave to rest for 5 minutes.
5 To plate up, spoon a bed of the pearl barley risotto on the middle of the plate, place the pigeon on top and decorate with pea shoots.
In association with Taste Communications.
www.tastecommunications.co.uk
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