BBQ Pigeon with Mustard Glaze
Friday night in to yourself? Crack open your favourite beer, take over the kitchen and cook up this gorgeously sweet and smoky roasted pigeon. We’ve paired it with a fresh and fruity salad; top any leftover plums and raspberries with fresh whipped cream for a simple dessert.
|For the roast|
|2x||Sprigs of fresh thyme|
|2x||Cloves of garlic|
|For the marinade|
|4g||Smoked chipotle paste|
|For the salad|
|3x||Whole ripe plums|
|2 Roasting trays|
|Serving plate or board|
Stir the marinade ingredients together.
Place the whole pigeon in a mixing bowl and brush it with the marinade. Season with salt, pepper and smoked paprika then set aside in the fridge for 20 minutes.
Preheat the oven to 180°C. While you’re waiting for the oven to heat up, rub the skins of the plums with a little oil and sugar and place them on a roasting tray.
Once hot, move the marinated pigeon onto a separate lightly greased frying pan with the garlic and thyme and fry for around 8 minutes until nicely browned, then transfer to the same tray as the plums, and cook for 10-15 minutes. The plums should start to bleed at around 4 minutes, and can be removed then.
Remove the pigeon from the pan and leave to rest. Prepare the salad while the meat’s relaxing, pausing every now and again to baste the pigeon with the juices from the roasting tray.
For the salad, simply dress the watercress win a drizzle of rapeseed oil, then rip up the fresh raspberries and scatter them among the leaves. Cut up the plums.
Serve the rested bird on a plate or board. Arrange the salad around the pigeon, top with the pieces of plum, and sprinkle grated parmesan liberally over the top.