Andy Snowling’s Pan Fried Pigeon Breast with Sweet corn.

Pan Fried Pigeon Breast with Sweet cornThis month chef Andy Snowling has joined forces with one of our food hall exhibitors Crush Foods to bring you some fantastic recipes of Pan Fried Pigeon Breast with Sweet corn and a tempting snack of Feisty Chilli Popcorn.

A passionate and enthusiastic Chef Andy has worked his way through the ranks to become Executive Chef of growing independent pub group Animal Inns in Norfolk at the young age of 27.

Andy will be demonstrating in the cookery theatre both days at the Game Fair this April.

Ingredients:

1 Local Pigeon (2 Breasts)

2 Corn on the Cob

50g Micro Leaf Salad

1 small Handful Of Feisty Chilli Popcorn

Splash of Milk

Cold Press Rapeseed Oil to cook with

Seasoning

Method:

For the Sweet corn puree, slice the Kernels off one cob, place in a sauce pan and just cover with a splash of milk. Simmer for 5 minutes then blend until smooth and push through a fine sieve with the back of a spoon. Cut the Cob in half across and add into a pan of boiling water, and cook until tender.

Heat a frying pan and add a splash of Crush Oil, place the Pigeon Breast into the pan skin side down and season with salt and pepper. After 1-2 minutes the skin should have a nice golden colour then it is ready to turn over. When turned add a small knob of butter and reduce the heat. The pigeon Breast will continue to cook when you remove it from the pan so only leave it in for a further minute – be very careful not to over cook.

Remove from the pan after and allow to rest for 2 minutes – this is very important to allow the juices to go back to the edges and centre of the meat, also for the fibres to relax. Cut the corn in half length ways now and add to the pan when the Pigeon is removed to gain a golden colour.

Plate and serve with some of the above Feisty Chilli Popcorn…..

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