Nov 28, 2011

MORE POULTRY: PIGEON

admin chocolate, pigeon, quince 0 Comment

Browsing through Thanksgiving turkey recipes the last few days, I got into a ‘poultry’ mood. That reminded me of an earlier post from 2007, the year we launched our Foodpairing tool, where Flavor scientist Jane Parker of Nothingham analyzed the flavor profile of pigeon on request of Midsummer house and Audi.

The movie you can see here.

Pyrazines tell a part of the story why pigeon combines with chocolate, but there is more to it.

Based on our analysis, these are some of the pairings we can propose

Based on the Foodpairing tree of pigeon, you can for example make a combination of Pigeon, quince, chocolate, jerusalem artichokes (by Peter Coucquyt);

Our you could translate it into a pigeon-cherry-chocolate combination, as proposed by new 3 Michelin star restaurant Hertog Jan.

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Oct 21, 2011

HOW TO REPLACE…BROWN STOCK

admin coffee, endive, hazelnut, passion fruit, pigeon, white chocolate 0 Comment

Continuing the ‘how to replace’ we looked for ingredients which take a lot of time to make…. like brown stock and replaced them with ingredients very easy to make.
In the following dish with pigeon, passion fruit, chocolate and belgian endive we replaced the brown stock with…freshly made coffee. If you mix this coffee with the other ingredients for the sauce you obtain a sauce where you can’t distinguish the coffee anymore, tasting like you would make it with brown stock.
So next time you don’t have time to make brown stock, just make a fresh brewed coffee.

Pigeon of Anjou, Belgian endive, passion fruit, chocolate and…coffee

Ingredients for 4

2 pigeons

Sauce: 15 g butter

2 g garlic

50 g shallots

0,2 g bay leaf

0,2 g star anise

50 g mushrooms

15 g butter

180 g bones and legs of pigeon

0.4 g baking soda

50 g of red wine

10 g soy sauce

150 g fresh made coffee

80 g water

4 Belgian endive heads

100 g girolle mushrooms

chocolate powder: 30 g white chocolate

pinch of grated lime peel

50 g tapiocamaltodextrine (malto Texturas)

passion cream: 100 g white chocolate

40 g passion fruit coulis

40 g hazelnuts

ground coffee beans

herbs to garnish

butter for frying

salt and pepper

Preparation

Pigeon

Scorch the pigeons slightly with a blowtorch to remove feather remainders. Remove the entrails. Remove the fillets. Chop the carcass and legs into smaller pieces.

Season the fillets with butter and salt. Bake the fillets in hot butter, according to the desired cuisson.

Keep the baked fillets warm in an tin foil wrap.

Sauce without brown stock

Clean the shallots, garlic and mushrooms and chop them. Fry in butter with bay leaf and star anise. Remove from the pan and add water and butter. Season the chopped pigeon carcass and legs with pepper and baking soda and allow them to brown in the hot butter. Add the fried shallots, garlic and mushrooms. Bring to heat and add the red wine. Add the soy sauce, coffee and water and allow the sauce to reduce. Season to taste, strain and finish with a knob of butter. Keep warm

Belgian endives

Clean the endives. Season with salt and pepper and fry briefly in butter. Add some water. Allow to simmer on low heat. Remove from pan and drain. Then brown the endives in hot butter. Season to taste

Girolles mushrooms

Clean the girolles mushrooms with cold water. Dry them with a towel. Fry the mushrooms in hot butter and season with salt and pepper.

Chocolate Powder

Melt the chocolate. Stir in the zest of the lime. Add malto and stir with whisk until a fine powder is obtained

Cream of passion fruit

Heat the passion fruit coulis and stir in the chocolate. Allow to set while stirring regularly. Put the cream into a piping bag.

Hazelnuts

Roast the hazelnuts in the oven at 180 ° C. Let cool and chop coarsely.

unusual flavor combination inspiration

pigeon

CHRISTMAS FESTIVITIES PART V CLOVES-PIGEON

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MORE POULTRY: PIGEON

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HOW TO REPLACE…BROWN STOCK

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