Dimitry Rode - Recipe of the Week

Pigeon and Corn Fed Chicken Pies

To make the pigeon and corn-fed chicken pies, with a parsnip puree and new season carrots you will need the following:

Ingredients: (makes 2)

For pie mix:

2 wood pigeons
1 corn-fed chicken
1 carrot diced
1 celery diced
1 onion diced
1 clove garlic chopped
50 ml red wine
50 ml port
2 sprigs thyme
2 table spoons flour
100 mixed mushrooms
50 gm green peas
1 sheet of butter puff pastry
50 gm butter
50 ml olive oil
1 egg for brushing on the pastry

Method:

1. Cut the breast meat of pigeon and breast and leg of the chicken into medium pieces. Chop the carcass of the birds and half the diced vegetables. Then fry in some butter and olive oil until golden brown. De-glaze with port and wine, top with some water and simmer for one hour until only about one cup of liquid remains, strain.
2. Lightly coat the meat pieces with flour and fry in butter and olive oil until golden brown with the remaining vegetables (aside from the peas). Add the strained stock and simmer for 5-10 mins until the mixture has thickened up. Now add the peas and chopped herbs and check the seasoning.
3. Place into baking dishes, place a puff pastry disk on top and brush with whisked egg.
4. Bake on high heat for approx 20-25 mins until the pastry is crunchy golden brown.
 
Parsnip Puree:

2 parsnips peeled and chopped
100 ml double cream
50 ml milk
100 ml water
Salt and pepper to taste

Combine all in a pot (save 50 ml of the cream to add later) and simmer gently until the parsnips are soft.
Drain and discard the liquid, process in a food processor or with a stick blender and add the remaining 50ml of cream.(can add a little knob of butter at this stage also). Keep warm to serve with the pies.

To Serve:

When the pies are cooked, brush the lids with a little melted butter, serve with hot parsnip puree and steamed baby carrots.

For those of you who might be interested, please check out my new website at www.foodinseason.co.uk

Dimitry Rode