Wood Pigeon, Black Pudding and Quails Egg Salad
- 4 wood pigeon breasts
- 20ml olive oil
- 10g thyme leaves, chopped
- Marinade the pigeon in the olive oil, thyme and peppercorns.
- For the dressing
- 20ml walnut oil
- 20g red onions, finely chopped
- 20g olive oil
- 20ml veal Jus
- 5g thyme, picked and finely chopped
- Sweat the red onions and thyme in the olive oil until soft. Add the walnut oil, veal jus and Season. Put aside to cool
- For the Scotch Eggs
- 100g sausage meat
- 10 quailâ€™s eggs
- 20g flour
- 1 egg, beaten
- 50g white breadcrumbs
Cook the quailâ€™s eggs for 2Â½ minutes in boiling water and plunge into iced water straight away.
Carefully peel the eggs making sure not to break them. Roll the sausage meat out until 2mm thick between sheets of greaseproof paper. Lightly flour the eggs then pass them through the beaten egg and then the breadcrumbs. Deep fry the eggs in vegetable oil 1758c for 2 minutes. Season and put aside to rest.
Cook the pigeon breasts in a hot pan 2 minutes on each side season and leave in a warm place to rest.
160g black pudding cut into 4 slices
Grill the slices of black pudding and the cut into quarters.
- 40g ruby chard, washed and drained
- 40g dandelion, washed and drained
- 40g watercress picked, washed and drained
Dress the ruby chard and watercress with the walnut oil dressing and season, arrange on four plates. Slice the pigeon breast thinly and place 1breast on each plate. Cut the quails eggs in half and arrange 2Â½ eggs onto the plate. Put the quarters of black pudding on top of the salad. Top with the dandelion leaves and finish with a little more of the walnut oil dressing.