Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Warm salad of wood pigeon with lemon grass

Serves 4 as a starter

Ingredients

8 small pigeon breasts
1 tsp coriander seeds
1 tbsp dark soy sauce
½ glass fruity white wine
1 glass apple juice/orange juice
2 tbsp olive oil
1 lemon grass stalk, gently crushed with a rolling pin or 2 tsp lemon grass paste
Olive oil for frying
Plain flour for dusting
4 handfuls of mixed leaf salad
2 tbsp black olives
1 tbsp semi-sun dried tomatoes in oil
50g/2 oz toasted hazelnuts

For the dressing:
150ml/5 floz walnut/hazelnut oil
Lemon juice
Sea salt

Method

• Remove the breasts from the breastbone and place in a deep dish.
• Crush the coriander seeds and mix with the soy sauce, wine, juice, lemon grass and olive oil. Pour over the pigeon breasts and leave to marinate for 2-4 hours.
• Remove the breasts from the liquid and dry in kitchen paper.
• Heat a heavy bottomed frying pan and add some olive oil. Dust the breasts in flour and season well with salt and pepper. Fry on each side for 2-3 minutes. Remove from the pan and keep warm by covering with cling film. Whilst the meat is resting, assemble the salad.
• Arrange the salad leaves on 4 plates and divide the olives and tomatoes between them. Whisk the dressing ingredients together adding lemon juice and salt to taste.