Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, wood pigeon and wild mushroom toast. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Mark Gough prepares a meal that can be rustled up in minutes, with ingredients sourced from the woods. Add the wild garlic to the mushrooms and allow to wilt. Place the kale in a pan, add a small amount of boiling water and steam.
Wood Pigeon and wild mushroom toast is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Wood Pigeon and wild mushroom toast is something which I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can have wood pigeon and wild mushroom toast using 6 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Wood Pigeon and wild mushroom toast:
- Get 4 slices brioche
- Make ready 1 tsp onion marmalade
- Take 100 g wild mushrooms
- Make ready 80 g mixed leaves (watercress, spinach and rocket) salad
- Prepare 6 Wood pigeon breasts
- Make ready 1 chicken stock cube
Scatter with elderberries and top with watercress. Mix the red wine vinegar and rapessed oil to make a loose vinaigrette and drizzle each toast with a spoonful. Remove the pigeons and fry the bread on one side until crispy and golden, adding more butter to the pan if you need to. Turn the bread over and sit a pigeon on each slice of bread.
Steps to make Wood Pigeon and wild mushroom toast:
- Heat a griddle pan on a medium-high heat with a drizzle of vegetable oil. - Boil a kettle.
- Pat the pigeon breasts dry. Season then add to the pan. Cook for 3mins on each side. - Meanwhile roughly chop the mushrooms.
- Remove from the pan and out to one side to rest.
- Add the mushrooms to the pan to cook.
- While the mushrooms cook. Add 150ml of boiled water to the chicken stock cube and the onion marmalade. Mix well.
- Add the stock to the pan. Cook to reduce until it becomes a thick and sticky consistency.
- Meanwhile, begin toasting the brioche and add the salad leaves to a bowl.
- Add the mushroom mixture to the bowl and mix well.
- Serve by placing the leaves and mushroom mixture on top of the brioche followed by the pigeon breast sliced.
Scatter the remaining herbs and garlic into the pan, and pour over the wine. This recipe for pan fried wood pigeon with beetroot and pickled wild mushrooms, was developed by the head chef at Gordon Ramsay's York and Albany restaurant. - Wash and cut all mushrooms, place into the pan and bring up to the boil. - Take off the heat and leave to rest. Wild Wood Pigeon Salad with winter coleslaw - Brasserie Blanc. This delicious wild wood pigeon salad is served as a special in all of our brasseries. Mushroom Usually found in the grassy area, Mushroom can be used to craft Chicken-Mushroom Potato Potatoes are obtained by scavenging in the wild areas.
So that’s going to wrap it up for this special food wood pigeon and wild mushroom toast recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
