Roasted pigeon, rosti potato, smoked bacon, lettuce & pea salad with brown sauce

Pigeon, rosti, bacon, lettuce & pea saladWith autumn fast approaching, Head Chef Martin Adams presents one of his favourite seasonal dishes that has become a firm favourite on the menu at Tudor Farmhouse Hotel in Clearwell, Forest of Dean.

Bringing together all the flavours of the region the dish centres around rich pigeon breast combined with Wye Valley smoked bacon and home grown gems from the hotel’s kitchen garden.

Tudor Farmhouse Hotel has achieved ‘Best of Britain’ status in this year’s Tatler’s Restaurant Guide. Follow Martin’s step-by-step recipe below to recreate one of his award winning dishes.

Roasted pigeon, rosti potato, smoked bacon, lettuce & pea salad with brown sauce

Pigeon

300ml chicken stock
2 whole pigeon crowns
Sprig of thyme
1 clove garlic
Knob of butter

Rosti

3 large potatoes (peeled, grated with the water squeezed out)
100g unsalted butter (melted)
Sprig of thyme
Salt and pepper for seasoning
Smoked bacon, lettuce and pea salad
1 little gem lettuce (shredded)
75g peas
75g smoked streaky bacon (cut into lardons)
25g butter
Salt and pepper for seasoning
Brown Sauce

4 Granny Smith apples
250g chopped dates
200g dark brown sugar
150ml red wine
150ml cider vinegar
½ teaspoon all spice
½ teaspoon ginger
½ teaspoon nutmeg
¼ teaspoon chilli flakes

Method:

For the brown sauce: Place all the ingredients in a pan and bring to a simmer. Reduce the heat and cook for 1 hour. Pass through a sieve and chill.

For the pigeon: Pre heat the oven to 180C. Bring the chicken stock, thyme and garlic to a gentle simmer. Add the pigeon crowns and poach for 3 minutes, then remove from the stock. In a hot frying pan add the butter and poached pigeon, sealing until golden all over. Transfer the pigeon into an ovenproof dish and place in the oven for 8 minutes, before removing to rest in a warm place.

For the rosti: Mix all the ingredients together, pour in the melted butter and season to taste. Take a spoonful of the potato mixture, flatten then place into a hot oiled pan and fry until golden brown. Keep warm.

For the smoked bacon, peas and lettuce: Using the frying pan the pigeon was cooked in, remove excess liquid and re-heat. Add the butter and fry off the smoked bacon before adding the lettuce and peas. Sautee for 1 min until the lettuce has wilted. Season to taste.

To plate: Position the rosti in the centre of the plate and place the smoked bacon, lettuce and pea salad on top. Carve off two breasts of pigeon per person, and stack on top. For a summer feel, scatter nasturtium leaves and flowers around plate and then finish with the brown sauce.

To book at table at Tudor Farmhouse Hotel and try Martin’s new menu call 01594 833046

High Street, Clearwell, Royal Forest of Dean, Glos GL16 8JS

info@tudorfarmhousehotel.co.uk 

www.tudorfarmhousehotel.co.uk