Serves 4       

Ingredients

Sesame seed condiment

200g medjool date

30ml milk

10g sesame paste

 

Beets

4 pieces mini beet

1 large red beet

 

Spelt risotto

100g butter

200g spelt risotto

5g grated ginger

100g parmesan cheese powder

 

Pigeon

30g pigeon meat

2 whole pigeon

150g pigeon liver

400g boned pigeon

10g chopped shallot

20g chopped parsley
20g pine nuts

 

Pigeon jus

5g chopped onion

5g leek

5g pigeon heart

5g pigeon liver


Shallot confit

10g butter

10g shallot

Sprig of thyme

1 garlic clove 

 

Method

Sesame seed condiment

Pit the dates and boil in milk. Once boiled, drain and blend. Add the sesame paste and blend again.

 

Beets

Cook the beets in a steamer for 30 minutes. Cut 2 3.5cm slices. Colour the beets at
high heat in a pan with some olive oil. Set aside. With a japanese mandolin, make mini beet chips, store in ice water.

 

Spelt risotto

Melt ½ the butter. Toast the spelt risotto, add water and cook adding water at the same time as the water evaporates. Bake for 10 minutes, set aside. Finish by adding chopped ginger, butter and parmesan cheese powder.

 

Pigeon

Clean the pigeons, reserve livers and hearts. Cut the pigeons spatch-cock style; remove wings and reserve. Take the bones from the thighs of the pigeon, carefully trying not to break the skin. Sautée ½ of the livers and reserve. Sweat the shallots, add the remaining meat that has been recovered from the wings and thighs, cook for a few seconds. Add the pine nuts and parsley, wet with pigeon jus.stuff the pigeon thighs with the mix, roll in a conical shape with film paper and tighten up. Place in a vacuum bag and bake in a steam oven at 55c for 45 minutes. Take the roll out from the vacuum bag and take out the film paper. In a pan with a little oil, brown the skin of the pigeon thighs until it turns crunchy.

 

Pigeon jus

Toast the bones, reserve. Sweat the onions, add the leek greens, sweat again to get a nice colour, add bones and water, let it reduce gently for 1 hour. Add water again and reduce by ¾ by adding the half of the offal previously reserved. Pass in a strainer and reduce by adding the liver and the remaining heart. Cook until a thick consistency is reached.

Shallot confit

Cut the shallots in half, lengthwise. In a pan melt a knob of butter with a sprig of thyme and a clove of garlic. Add the shallots and simmer for 15 minutes in a slow heat. Finish by turning heat to high for one minute.

 

To serve

Colour pigeon’s coffers in a pan with olive oil, bake in an oven at 160c for 10 minutes, keep warm. Wrap the beets in foil and heat in a dry oven at 160c for 5 minutes. Heat the risotto and finish by adding some more butter and parmesan cheese, if necessary. Heat the sesame seed condiment, pigeon jus and shallots. Place the sauce on the plate first. Make two piles of risotto on each plate and remove the supreme pigeon from the coffer, cut in half lengthwise. Put two pieces on each plate, place a jus glazed piece of thigh next to the supreme, add beets and make sesame seed condiment points.

 

Find out more about chef Colagreco here...