Spiced pigeon breasts with sweet potato recipe
Spiced pigeon breasts with sweet potato and parsnip mash and wild mushrooms Pigeon breasts can be cooked quickly in a pan and make a great midweek dinner. Here they are served with creamy mash and herby mushrooms. 1 tsp black peppercorns, crushed1 tsp coriander seeds, toasted and crushedpinch ground cinnamonpinch ground ginger4 pigeon breasts2 tbsp sunflower oil25g/1oz unsalted butter1 heaped tbsp redcurrant jelly1 lemon, juice onlysalt 1 tsp black peppercorns, crushed 1 tsp coriander seeds, toasted and crushed pinch ground cinnamon pinch ground ginger 4 pigeon breasts 2 tbsp sunflower oil 25g/1oz unsalted butter 1 heaped tbsp redcurrant jelly 1 lemon, juice only salt 250g/9oz sweet potatoes, peeled and chopped250g/9oz parsnips, peeled and chopped600ml/20fl oz full-fat milk150g/5½oz unsalted butter, dicedsalt and freshly ground black pepper 250g/9oz sweet potatoes, peeled and chopped 250g/9oz parsnips, peeled and chopped 600ml/20fl oz full-fat milk 150g/5½oz unsalted butter, diced salt and freshly ground black pepper 1 tbsp sunflower oilknob of butter300g/10½oz fresh mixed wild mushrooms, cleaned and trimmed1 garlic clove, crushed1 tbsp chopped fresh flat-leaf parsleysea salt and freshly ground black pepper 1 tbsp sunflower oil knob of butter 300g/10½oz fresh mixed wild mushrooms, cleaned and trimmed 1 garlic clove, crushed 1 tbsp chopped fresh flat-leaf parsley sea salt and freshly ground black pepper Method To marinate the pigeon breasts, mix the peppercorns with the coriander seeds, cinnamon and ginger. Rub the spice mixture into the pigeon breasts, cover with clingfilm and set aside at room temperature to marinate for at least 20 minutes while you make the mash. For the sweet potato and parsnip mash, place the sweet potatoes, parsnips and milk into a large saucepan and season with salt. Bring to a low simmer and cook for 15–20 minutes, or until the vegetables are just tender. Take care that the milk does not boil over. Strain the potatoes and parsnips, reserving the milk. Mash the potatoes and parsnips together with the butter and some of the milk reserved from the pan until a smooth mash is created. Season with salt and pepper. Keep warm.To cook the pigeon breasts, heat the oil in a large, heavy-based frying pan. Add the breasts and cook for 2–3 minutes on one side. Turn the breasts over and add the butter, redcurrant jelly and lemon juice, swirling the pan to form a glaze. Allow to cook for another 2–3 minutes until the meat is cooked through, spooning the glaze over the breasts to coat. Season with salt.Meanwhile to cook the mushrooms, heat the oil in a separate frying pan and then add the butter. Once it stops sizzling, add the mushrooms and season with salt and pepper. Add the garlic and parsley and sauté for 3–4 minutes, or until the mushrooms are just tender.Arrange the sweet potato and parsnip mash on warmed serving plates with the pigeon breasts on top. Spoon over the wild mushrooms and serve. To marinate the pigeon breasts, mix the peppercorns with the coriander seeds, cinnamon and ginger. Rub the spice mixture into the pigeon breasts, cover with clingfilm and set aside at room temperature to marinate for at least 20 minutes while you make the mash. To marinate the pigeon breasts, mix the peppercorns with the coriander seeds, cinnamon and ginger. Rub the spice mixture into the pigeon breasts, cover with clingfilm and set aside at room temperature to marinate for at least 20 minutes while you make the mash. For the sweet potato and parsnip mash, place the sweet potatoes, parsnips and milk into a large saucepan and season with salt. Bring to a low simmer and cook for 15–20 minutes, or until the vegetables are just tender. Take care that the milk does not boil over. Strain the potatoes and parsnips, reserving the milk. Mash the potatoes and parsnips together with the butter and some of the milk reserved from the pan until a smooth mash is created. Season with salt and pepper. Keep warm. For the sweet potato and parsnip mash, place the sweet potatoes, parsnips and milk into a large saucepan and season with salt. Bring to a low simmer and cook for 15–20 minutes, or until the vegetables are just tender. Take care that the milk does not boil over. Strain the potatoes and parsnips, reserving the milk. Mash the potatoes and parsnips together with the butter and some of the milk reserved from the pan until a smooth mash is created. Season with salt and pepper. Keep warm. To cook the pigeon breasts, heat the oil in a large, heavy-based frying pan. Add the breasts and cook for 2–3 minutes on one side. Turn the breasts over and add the butter, redcurrant jelly and lemon juice, swirling the pan to form a glaze. Allow to cook for another 2–3 minutes until the meat is cooked through, spooning the glaze over the breasts to coat. Season with salt. To cook the pigeon breasts, heat the oil in a large, heavy-based frying pan. Add the breasts and cook for 2–3 minutes on one side. Turn the breasts over and add the butter, redcurrant jelly and lemon juice, swirling the pan to form a glaze. Allow to cook for another 2–3 minutes until the meat is cooked through, spooning the glaze over the breasts to coat. Season with salt. Meanwhile to cook the mushrooms, heat the oil in a separate frying pan and then add the butter. Once it stops sizzling, add the mushrooms and season with salt and pepper. Add the garlic and parsley and sauté for 3–4 minutes, or until the mushrooms are just tender. Meanwhile to cook the mushrooms, heat the oil in a separate frying pan and then add the butter. Once it stops sizzling, add the mushrooms and season with salt and pepper. Add the garlic and parsley and sauté for 3–4 minutes, or until the mushrooms are just tender. Arrange the sweet potato and parsnip mash on warmed serving plates with the pigeon breasts on top. Spoon over the wild mushrooms and serve. Arrange the sweet potato and parsnip mash on warmed serving plates with the pigeon breasts on top. Spoon over the wild mushrooms and serve.