Sous Vide Pigeon with Sweetcorn Recipe
Agnar Sverrisson combines a variety of interesting tastes and textures in this striking pigeon recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Dehydrator
- Kitchen torch
- Blender
- Vacuum bag
- Skillet
- Saucepan
- Pot
- Stove
- Chef's knife
- Cutting board
- Plastic wrap
- Paper towel
- Mixing bowl
- Spoon
- Plate
Ingredients
- 2 pigeons, preferably Angou pigeons
- 200g of Alsace bacon, rind removed
- 25g of popcorn
- 2 corn on the cob
- 1/2 lemon, juiced
- olive oil
- salt
- 25ml of olive oil
- 1 red onion, peeled
- 2l red wine
- 1 1/2 tsp xanthan gum
- 60g of sugar
- 50ml of Cabernet Sauvignon vinegar
- 1 tsp salt
- black pepper
- turnip seedlings
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