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Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, roasted pigeon, black pudding, fondant potatoes and a blackcurrent sauce. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook roasted pigeon, black pudding, fondant potatoes and a blackcurrent sauce using 12 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce:

1. Prepare 2 whole pigeons
2. Get 2 tbsp vegetable oil
3. Get 100 ml chicken stock
4. Prepare 3 clove of garlic, crushed
5. Make ready 100 grams butter
6. Get 1 tbsp dried parsley
7. Get 100 grams black pudding
8. Make ready 2 medium potatoes, peeled
9. Get 1/2 tbsp caster sugar
10. Prepare 150 grams blackcurrents
11. Get 50 ml elderflower presse
12. Take 100 ml water

Steps to make Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce:

1. Pre-heat an oven to 220°c / 200°c fan.
2. Heat the oil in a frying pan and brown the pigeons.
3. Place the pigeons in a roasting tin and cover over with kitchen foil. Place in the oven for 50-60mins (or until cooked thoroughly).
4. Cut and shape the potatoes. Remove a section off each end, then cut into 2-3 pieces.
5. Heat the butter in a saucepan on medium heat until foaming.
6. Place the potatoes flat in the saucepan and leave to cook until browned (4-5mins approx.). Gently turn the potatoes and repeat on the other side.
7. Once browned, tip in the garlic and parsley and then gently pour in the chicken stock until it almost comes to the top of the potatoes and add some of the pigeon juices.
8. Put the lid on the saucepan and reduce heat to low and cook for 25-30mins until tender. During this time baste the potatoes by spooning over the stock juices every so often.
9. Place the caster sugar, blackcurrents, elderflower presse and water in the previously used frying pan. Bring to the boil on a medium heat.
10. Reduce the heat and allow to reduce until you have an almost syruppy like consistancy.
11. Heat some oil in a frying pan and fry slices of black pudding.
12. Take the pigeon out the oven and rest for 5mins. Then serve.

So that is going to wrap it up for this special food roasted pigeon, black pudding, fondant potatoes and a blackcurrent sauce recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!