Photo: Tyrrell Fitness And Nutrition
Pigeon breasts in pastry with artichoke purée and purple sprouting broccoli
20 ingredients
2 hr + 2 hr
Serves 4
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Equipment and preparation: You will need a commercial vacuum-pack machine and temperature-controlled water bath for this recipe.
Estimated Nutrition (whole recipe, rough)
946
Calories
54g
Protein
40g
Fat
94g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Jerusalem Artichoke | 1 medium (128g) | 60 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 boneless pigeon
- 1 tbsp butter
- 1 sprig fresh thyme
- 1 tbsp honey
- salt and freshly ground black pepper
- 2 sheets ready-made filo pastry
- 2 free-range egg yolks
- 150ml/5fl oz red winered wine
- 8 large Jerusalem artichokes
- 1 tbsp vitamin C powder (ascorbic acid), available in health food shops and from chemists
- 300ml/10½oz milk
- 1 small potato (about the same size as the Jerusalem artichokes
- 1 tbsp butter
- salt and freshly ground black pepper
- 2 slices air-dried ham
- 250g/9oz purple sprouting broccoli
- salt and freshly ground black pepper
- 4 large potatoes, peeled, trimmed into cylinder shapes, then thinly sliced on a mandoline
- 2 tsp butter
- 1 tsp cornflour
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes