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Pan-seared wood pigeon, English asparagus, broad bean hummus, wild mint crème by Madalene Bonvini-Hamel

06 May 2011
Pan-seared wood pigeon, English asparagus, broad bean hummus, wild mint crème by Madalene Bonvini-Hamel

(Serves four)

For the pigeon and asparagus

Ingredients
4 wood pigeon crowns
1tbs unsalted butter
Maldon sea salt and freshly cracked black pepper
1 clove of garlic
1 sprig of thyme
1tbs of mixed coriander seeds, white and black peppercorns
½ onion
1 stick of celery
1 bay leaf
1 bunch of English asparagus, prepared
2 heads of baby gem lettuce, washed and cut in quarters

Method
Fill a large saucepan with cold water, add the celery, bay leaf, mixed seeds, thyme and garlic. Bring the water to the boil and simmer for 2 minutes. Season the pigeon crowns. Reduce the heat of the water and poach the pigeon crowns in the simmering water for 2 minutes, remove from the water and drain on paper towel.

Blanch the asparagus and set aside till needed. Chargrill the baby gem quarters and set aside until needed.

Heat a frying pan with butter and brown the pigeon crowns on all sides. Let the pigeons rest for 2 minutes, remove the breast meat from the bone and serve immediately.


For the broad bean hummus

Ingredients
200g broad beans, popped
100g cooked chickpeas
1tbs tahini
1 clove of garlic, crushed
Maldon sea salt and freshly cracked black pepper
Juice and zest of one lemon
1tsp sumac
50ml rapeseed oil

Method
Place all the ingredients in a food processor, season to taste and blend until you reach the required consistency. Taste and adjust the seasoning if needed. Keep chilled until needed.


for the Wild mint crème

ingredients
2 banana shallots, finely sliced
25g freshly picked wild mint
25g unsalted butter
Maldon sea salt and freshly cracked black pepper
80ml vermouth
2 litres white chicken stock
100ml double cream

Method
Heat a saucepan with the butter and sweat the shallots until soft and transparent in colour, add the mint and the vermouth and simmer until the vermouth becomes sticky and nearly all absorbed by the shallots.

Add the chicken stock, reduce the heat to a gentle simmer and reduce by half. Add the cream, bring the sauce back to the boil and pass the sauce through a fine sieve. Cool until needed.

To serve, spoon the broad bean hummus on a serving plate, arrange the grilled baby gem quarters with the asparagus on the plate, add the warm pigeon breast. Heat the mint crème and spoon over when serving.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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