4 People / 90 Mins

Roast wood pigeon with herb dumplings, elderberry syrup and candied cobnuts

By Rob Taylor of The Compasses Inn, Canterbury

Roast wood pigeon with herb dumplings, elderberry syrup and candied cobnuts

Ingredients

  • For gnocchi
  • 250g Desiree potatoes
    Pinch of salt
    30g plain flour
    15g parmesan
    5g thyme
    5g rosemary
    5g chives
    Flour for dusting
  • Elderberry syrup
  • 100g elderberries
    100g sugar
    3g ascorbic acid
  • Candied hazelnuts
  • 75g roasted hazelnuts
    30g sugar

Method

By Rob Taylor, Chef-patron of The Compasses Inn, Crundale

First you need to put the potatoes on to boil with a pinch of salt.

Once cooked pass through a potato ricer and leave the potatoes to cool.Meanwhile place the elderberries and sugar into a thick bottomed pan and simmer till syrupy.

Once the potatoes are cool place in bowl along with the herbs, flour, parmesan, egg yolks and seasoning gentle mixed till combined.

Then roll the dough till about 2 cm round and cut into 2 cm pieces.

Place the gnocchi into boiling salted water and turn town to simmer once all the gnocchi floats to the top remove from pan and place into iced water to cool.

To make the candied hazelnuts toast the hazelnuts in a hot frying pan. When the hazelnuts have a golden brown colour add the sugar and continue to stir while removing from heat. The sugar will caramelise. Turn these out onto baking paper.

Now you will need to cook the pigeon breast.

Place a frying pan on to a high heat. Drizzle the pan with vegetable oil.

While the pan is warming season the pigeon breasts now add them to the hot oil.Cooking on either side until golden at this point turn down the heat to low and add the gnocchi while this is cooking you can arrange your plates.

Start by drizzling a little elderberry syrup around each plate.

Then crumble on some of the cooled candied hazelnuts.

Remove the pigeon from the pan and allow to rest for 3 minutes while you continue to colour the gnocchi, once golden place 3-4 piece on each plate.Slice each pigeon breast into two and arrange 4 halves on each plate and sprinkle with coriander cress.

Created by

Rob Taylor

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