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The Pigeon:

  • Water 2 l
  • Bay Leaves 3 pc
  • Cardamom 3 pc
  • Ghee 150 g
  • Onion, chopped 300 g
  • Tomato paste 200 g
  • Fresh tomato juice 300 g
  • Short grain rice, half cooked 300 g
  • Pigeons 4 pc

The Brown Sauce:

  • Butter 100 g
  • Flour 100 g
  • Nutmeg 2 g
  • Black pepper 10 g
  1. The Pigeon:

    • Make the chicken stock using 2L of water and 40g of Knorr Chicken Stock Powder. Bring to a boil, add the bay leaf and cardamom.
    • In a large sauté pan, add the ghee and sauté the onion on medium low heat.
    • Add the tomato paste, cook for 1 minute, then add the tomato juice and cook for 5 more minutes.
    • Add the rice and cook for 3 minutes. Add a little bit of the chicken stock.
    • Adjust the seasoning and add 6 grams of black peppers (not the full quantity).
    • Stuff each pigeon's cavity and under the skin. Be careful and don't over stuff it because the rice will double in size while cooking.
    • Place the stuffed pigeons in the stock, it will take around 15 minutes to cook.
    • Pull the pigeons out of the stock and let them rest.
    • Strain the stock and retain 1L to make the brown sauce.
  2. The Brown Sauce:

    • Melt the butter and add the flour. Keep stirring to reach blonde roux. Add 1L of strained stock slowly and keep whisking until the sauce is silky. Add a pinch of nutmeg.
    • Serve it with the Pigeon.
  3. Tip:

    • For a crispy skin, you can pan sear the pigeon after taking it out of the stock.