Wood Pigeon and wild mushroom toast
Wood Pigeon and wild mushroom toast

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, wood pigeon and wild mushroom toast. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Heat a griddle pan on a medium-high heat with a drizzle of vegetable oil. 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. Generally considered the tastiest and meatiest of all the pigeons, wood pigeons are commonplace in the wild.

Wood Pigeon and wild mushroom toast is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Wood Pigeon and wild mushroom toast is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have wood pigeon and wild mushroom toast using 6 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Wood Pigeon and wild mushroom toast:
  1. Take 4 slices brioche
  2. Get 1 tsp onion marmalade
  3. Prepare 100 g wild mushrooms
  4. Make ready 80 g mixed leaves (watercress, spinach and rocket) salad
  5. Get 6 Wood pigeon breasts
  6. Take 1 chicken stock cube

By The Good Housekeeping Test Kitchen. In bowl, combine ricotta and goat cheese. Spread evenly among toasts, then top with mushroom mixture. The common wood pigeon (Columba palumbus) is a large species in the dove and pigeon family.

Instructions to make Wood Pigeon and wild mushroom toast:
  1. Heat a griddle pan on a medium-high heat with a drizzle of vegetable oil. - Boil a kettle.
  2. Pat the pigeon breasts dry. Season then add to the pan. Cook for 3mins on each side. - Meanwhile roughly chop the mushrooms.
  3. Remove from the pan and out to one side to rest.
  4. Add the mushrooms to the pan to cook.
  5. While the mushrooms cook. Add 150ml of boiled water to the chicken stock cube and the onion marmalade. Mix well.
  6. Add the stock to the pan. Cook to reduce until it becomes a thick and sticky consistency.
  7. Meanwhile, begin toasting the brioche and add the salad leaves to a bowl.
  8. Add the mushroom mixture to the bowl and mix well.
  9. Serve by placing the leaves and mushroom mixture on top of the brioche followed by the pigeon breast sliced.

It belongs to the genus Columba and, like all pigeons and doves, belongs to the family Columbidae. Wood pigeons are our largest and commonest pigeon. They have small, round, grey heads, white neck patches, a pink breast, and greyish bodies. Where and when to see them. Woodpigeons are found across the UK in fields and woods, and also in towns and cities where they frequent parks and.

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