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Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, roasted pigeon, black pudding, fondant potatoes and a blackcurrent sauce. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have 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. Make ready whole pigeons
2. Get vegetable oil
3. Get chicken stock
4. Get of garlic, crushed
5. Get butter
6. Take dried parsley
7. Make ready black pudding
8. Get potatoes, peeled
9. Make ready caster sugar
10. Prepare blackcurrents
11. Get elderflower presse
12. Prepare water

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