A Pigeon That Looks Like…

Gordon Ramsay.

Yes – the Gordon Ramsay, as in the so-called chef. Thanks to Snowflake, I just found out that he has cooked up pigeon two weeks in a row on his TV show. Jesus Christ.

Here’s one of the recipes:

1. Season the pigeon breast with oil, sea salt and freshly ground pepper. Heat a heavy based frying pan until hot. Add the pigeon breasts skin side down and fry for about 1 minute each side. They should feel slightly springy when pressed, transfer to a plate to rest.

2. For the vinaigrette whisk together the olive oil, sherry vinegar, seasoning and a squeeze of lemon juice. Spoon a little of the vinaigrette on the resting pigeon breasts then cover them with foil to keep warm.

3. Tip out the excess oil from the pigeon pan and add the pancetta. Cook the pancetta for a couple of minutes, then crumble in the black pudding. Cook them together for 3 – 4 minutes until crispy. Deglaze the pan with sherry vinegar and allow to cook out for around a minute. Drain the contents of the pan through a sieve and rest on kitchen paper.

4. Place the salad leaves in a large bowl and drizzle over most of the remaining vinaigrette. Add the bacon and black pudding mix and toss together.

5. Arrange the salad onto serving plates. Slice the pigeon breast thickly into approx 4 even pieces, arrange on top of the salad leaves , drizzle the juices from the cooking pan over the pigeon along with a final touch of reserved vinaigrette. Serve with crusty bread.

What the fuck?

How about we stick some garlic up your arse, Ramsay, pop you in the oven, and just see what happens? Maybe serve you up adding ‘a final touch of vinaigrette’?

July 11, 2008. Uncategorized.

2 Comments

  1. Becci replied:

    Ugh, you shouldn’t insult that sweet, chubby little pigeon by saying that he looks like Gordon Ramsay. Ramsay is an absolute bastard–even moreso than I realized now that I know what he considers food.

  2. pigeonblog replied:

    Becci: Agreed. Derek, I take it all back.
    Your pal
    Bri

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