SMOKED PIGEON BREAST
- 2-4 pigeon breasts
- 100g pure dried vacuum salt
- 100g light brown sugar
- 4 fresh bay leaves
- 10 juniper berries
- 10 black pepper corns
- 1 tsp fennel seeds
Hot Smoker and wood chips (oak, apple and beech work well) WRAPS (MAKES 6-8)
- 250g strong bread flour
- Good pinch of sea salt
- Glug of oil (rapeseed, olive or sunflower)
- 150ml luke warm water
SMOKY STICKY PIGEON FILLING
- 2-4 hot smoked pigeon breasts
- 1⁄2 onion
- 1⁄2 red pepper
- 1 clove garlic
- Sesame oil
- Soy sauce
- Hoisin sauce
- 2 spring onions
- Fresh coriander
CURE & HOT SMOKE
1. Combine all the cure ingredients in a bowl just before you are ready to cure the pigeon.
2. Take a small plastic tray or something similar that is large enough to hold the pigeon breasts in a flat layer.
3. Scatter half the cure on the base of the tray. Lay the pigeon on top and scatter over the remaining cure.
4. Allow the cure to work for around 15 minutes.
5. Rinse the cure from the pigeon under a cold running tap, then pat dry.
6. Hot smoke the breasts in your hot smoker for around 10-15 minutes.
7. Finish them off in a pan with butter and allow to rest or use in your sticky wraps.
1. Put the flour in a bowl, add a glug of oil and a good pinch of seas salt.
2. Add half the water and mix together. Slowly add the rest and keep mixing until you have a soft pliable dough. Kneed for a minute or so and leave to rest.
3. When you’re ready to cook, roll your dough into a sausage shape and divide into 6-8 balls.
4. Roll each out thinly on a floured board, then pop into a hot non-stick frying pan with no oil and cook.
5. Turn the wrap over after a minute or so until each side is puffed up and lightly coloured.
1. Slice the pigeon breasts into strips and put in a bowl.
2. Add a glug of sesame oil, a few good splashes of soy sauce, 2 tablespoons of honey, the same of hoisin sauce and juice from half the lime.
3. Mix everything together and leave to marinade (you can leave it in the marinade for a few hours if you wish).
4. Finely slice the onion, red pepper and garlic and add to a hot frying pan with a tablespoon of sesame oil. Fry until everything is nicely coloured, being careful not to burn the garlic.
5. Add all the marinaded smoky pigeon mix to the pan and sauté for a couple of minutes until the breasts are cooked.
Place the wrap on a plate then add the sticky, smoky pigeon on top and garnish with some spring onions and fresh coriander.