Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Roast wood-pigeon, foie gras, peas and girolles

11 September 2006
Roast wood-pigeon, foie gras, peas and girolles

Ingredients

(serves one)

1/8 pint port
4oz goose fat
2 bay leaves
2 sprigs thyme
2oz marrowfat peas
Salt
Pepper
Sugar
1/8 pint veal stock
¼ pint chicken stock (brown)
1/8 pint red wine
1 wood pigeon
1½ oz foie gras
1 baking potato
5 girolles
3 pinches spice mix
6 dashes white wine vinegar
3oz clarified butter
5 cloves Garlic
½ shallot

Method

Make spice mix in coffee grinder with equal quantities of galangel coriander cardamom cinnamon and anise.

Soak marrowfat peas overnight. Wash and cook over a moderate heat until crushed add a pinch of spice mix butter and vinegar. Season and keep warm.

Confit garlic in fat with bay leaf and thyme until tender drain and keep warm.

Square off potato and cut into julienne squeezing out excess water. Then mix in clarified butter season and cook in blini pan with one thin layer of potato. Cook until golden brown on each side drain on kitchen paper and keep warm.

Clean girolles sauté in butter season and add a squeeze of lemon juice. Drain and keep warm.

Take breast off pigeon season with spice mix. Cook until pink drain rest and keep warm.

Next drain off excess fat from sauté pan add shallots red wine and port reducing by two-thirds.

Add brown chicken stock and veal stock reduce and skim until sauce consistency is reached.

Heavily season foie gras and cook dry in a hot pan for about 30 seconds each side. Drain.

To serve place peas in the centre of the plate using a pastry cutter as mould.

Top with pomme galette placing foie gras on top. Slice and arrange the pigeon on top of the foie gras.

Place five girolles and five cloves of garlic alternatively around peas pass sauce and pour around plate.

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