Recipe - Hey Babe - Take A Walk On The Wild Side

POTATO ROSTI
1 Sweet potato
30 g Butter

PIGEON
5 Pigeon breasts
1 bn Thyme
30 g Butter
15 ml Cracked gin
200 g Red currants
15 ml Plain flour; mixed with a
Little water to form a paste

SPICY ASPARAGUS
15 ml Olive oil
50 g Butter
10 Asparagus stems
One half Lemon; Juice of
One half Chilli; finely chopped

BLACKBERRY AND APPLE PUDDING
100 g Caster sugar
100 g Butter; melted
2 Eggs
5 ml Baking powder
175 g Plain flour; sieved
30 ml Blackberries
30 ml Chopped apple
Double cream to serve

POTATO ROSTI:

Peel and grate the potato. Melt the butter in a saute pan, add the potato
and cook until golden brown on both sides. Season and serve.

PIGEON:

1 Butterfly the pigeon breasts and stuff with the thyme. Melt the butter in
a pan and saute the pigeon for 34 minutes on each side or until cooked

2 Remove from the pan and set aside to rest. Deglaze the pan with the
cracked gin, add the red currants and cook for a few minutes.

3 Add the flour paste and stir until thickened. Season and serve with the
pigeon breasts.

SPICY ASPARAGUS:

Preheat the oven to 150c/Gas Mark 2.

Heat the oil and butter in a shallow ovenproof pan and fry the asparagus.
Add the lemon juice and chopped chilli then transfer to the oven for a
further 8min or until tender. Season and serve.

BLACKBERRY AND APPLE PUDDING:

1 Add the sugar to the melted butter in a large bowl and mix well. Whisk in
the eggs, baking powder and plain flour.

2 Spoon the fruit into the base of two buttered ramekins and top with the
sponge mixture filling 5mm below the rim. Microwave on High for 3 1/2
minutes. Serve with cream.

Converted by MC_Buster.

Per serving: 2045 Calories (kcal); 194g Total Fat; (82% calories from fat);
19g Protein; 72g Carbohydrate; 834mg Cholesterol; 2362mg Sodium Food
Exchanges: 2 One half Grain(Starch); 1 One half Lean Meat; 0 Vegetable; 2 One half Fruit;
37 One half Fat; 0 Other Carbohydrates

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0n.