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A bit of a doo; Something for the; weekend.

Byline: Angus Boyd

TOP SCOTS CHEF ANGUS BOYD TAKES US ON A MINI-WORLD TOUR FOR THIS WEEK'S DISHES

STAKER'S WOOD PIGEON SALAD

WHETHER you take the slow boat to China for the pork, or a fast 747 to Chicago for the gamey starter, one thing is for sure - these dishes are designed to impress.

As a self-confessed football heathen it may have to be some celebratory paella thing concocted for next weekend, so anything exotic gets my backing this time round.

STAKER'S WOOD PIGEON SALAD

(Serves four, starter)

4 Wood pigeon breasts

25g Pine kernels

1 Apple (tart such

as Granny Smith or Mackintosh Red)

1 Carrot

1 Red pepper

1/2 Green pepper

100g Mixed leaves (rocket, mizuna, lolo rosso, Baby spinach)

75ml Fresh basil pesto

25g Fresh bread croutons

125ml Balsamic vinegar (simmered to make approx 50ml balsamic syrup)

16 Cherry vine tomatoes

Chives, chervil, flat leaf parsley.

1/2 Leek (green part only) deep fried. See Boyd's chef tip.

METHOD

LIGHTLY toast the pine kernels. Wash, peel and cut the carrot into very fine matchstick-type strands and allow to soak in some cold water for 20 minutes to crispen up.

De-seed the peppers and slice into fine strands.

Place the lightly-seasoned wood pigeon breasts in a heavy frying pan with a little sunflower oil, just enough to prevent the breast from sticking. Sear over a fierce heat on both sides for three minutes and place under the grill in the same pan for four minutes (the birds are best eaten while still a little underdone, to keep the meat moist)

Allow the pigeon to rest somewhere warm for 3-5 minutes before carving each breast into very fine slices.

In a large bowl place your torn salad leaves, sliced peppers and carrot sticks. Mix with half the basil pesto, a little seasoning and add the apple (seeds removed and cut into small cubes). Add the tomatoes, herbs, pine kernels, croutons and mix together.

Arrange a small mound of your leaves and lay your slices of pigeon breast , then sprinkle a few droplets of basil pesto around your plate.

SLICE AND DICE: There's a bit of work involved in getting this game treat to the table, but the result is a delicate and flavoured salad that will impress your gourmet neighbours

Quick 'n' easy

CRISP TREAT: A piece of pork has added flavour with Thai or Basmati fragrant rice

Make a pig of yourself with some crispy pork

CRISPY SHANGHAI PORK BELLY

(Serves four, main)

700g Belly pork

150ml Light soy sauce

100ml Orange juice

1 fresh orange (cut into slices)

75g Demerara sugar

2tbs Clear honey

1 Star anise (Flower shaped dried spice)

1 Cinnamon stick

100ml Sesame oil

175ml Water

2tbs Sesame seeds

METHOD

Lightly make criss-cross incisions along the fatty part of the belly pork back. Mix the soy sauce, water, orange, orange juice, cinnamon, star anise in a roasting tray and place the belly pork in the tray.

Drizzle the sesame oil over the pork and sprinkle with the demerara sugar.

Place in the oven to slowly braise for approximately two hours. You can allow the meat to sit in the cooking liqueur while the rice is cooking.

Basmati or Thai fragrant rice can be served boiled, braised like a pilaff or sugar and vinegar added to give you sticky rice.

Noodles also would work.

Boyd's trick of the trade

THERE is a very tasty and good looking unusual garnish that chefs sometimes use and that is deep-frying the green part of leeks.

There is only one major drawback, you have to be able to slice the leek very thinly.

Strands approximately 6cm long and as fine as your strand of hair.

Dredge in cornflour, then shake and sieve to remove any excess cornflour. Try and use your wok to avoid ruining your good oil in your deep fat fryer or chip pan.

As with any deep-frying, do not overcrowd your pan as it cools the oil too quickly.

Fry the leek strands in hot oil until they are just golden brown, carefully remove them with a slotted spoon and place on to absorbent kitchen paper to allow them to dry out.

They should ideally be used the day you make them.
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Article Details
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Title Annotation:Features
Publication:Daily Record (Glasgow, Scotland)
Date:May 17, 2003
Words:707
Previous Article:Where are they now?; Bucks Fizz.
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