ROASTED PIGEON WITH MASHED PUMPKINS AND HONEY

FOR 2 PERSONS
Difficulty: Medium
Tiempo de Preparación: 120min

INGREDIENTS

  • 1 Pigeon
  • ¼ pumpkin
  • Honey
  • Olive Oil
  • Salt
  • Pepper
  • Aromatic Herbs

PREPARATION

For the mashed pumpkins…

 

Cut the pumpkin in two halves, paint with honey and bake during 120 minutes at 160°C. Remove the pulp, add plenty of olive oil –or butter- to taste and mash.

 

For the pigeon…

 

Season the pigeon and brown it entire in a frying pan. Slice the breasts.

 

Serve a tablespoon of mashed pumpkins and cover with the sliced breasts of pigeon. Pour the gravy on the top and add some aromatic herbs.

THE CHEF’S ADVICE
Always use entire pigeons.

BLACK PUDDING WRAPPED IN POTATO CHIPS

FOR 2 PERSONS
Difficulty: Easy
Preparation: 15min

INGREDIENTS

  • 1 Black Pudding
  • 1 Potato
  • Germinated Arugula
  • Olive Oil

PREPARATION

Shred the potato into very thin julienne. Dissolve the black pudding and make balls. Batter the balls with the potatoes and fry with plenty of olive oil. Serve in a metal spoon with a side of germinated arugula.
THE CHEF’S ADVICE
This dish must be savoured in one bite.

LAMB CHOPS WITH APPLE CONFIT

FOR 2 PERSONS
Difficulty: Easy
Preparation: 20min

INGREDIENTS

  • 2 Lamb Chops
  • 1 Golden Apple
  • Sugar
  • Lemon
  • Cinnamon
  • Olive Oil
  • Salt
  • Pepper
  • Parsley Oil

PREPARATION

Season the lamb chops and roast in a frying pan. Set aside.

 

Peel and chop the apple. Place it in the same frying pan where you have previously roasted the chops and sprinkle with sugar. Add lemon rind and cinnamon. Cover with water. Cook at high temperature until the apple is done. Lower the heat to the minimum and reduce. Remove from time to time. Remove from heat when its caramel coloured.

 

Serve the chop covered with the apple confit. Decorate with parsley oil.

THE CHEF’S ADVICE
Adding a cup of calvados while reducing the confit helps apple caramelization and enhances flavour.