To make the yeast soubise, sweat the onions in a little butter or oil in a saucepan over low heat until translucent. Add yeast, milk and
Prepare the pigeons for roasting. Mix the eggwhite and salt to form a wet, sandlike paste, adding more salt or eggwhite if necessary. Press the paste over the pigeon breasts, place in a roasting tin and
To make the roasted spring onion, heat a frying pan over medium heat, add the grapeseed oil and spring onion. Cook until tender. Finish with the butter and season with salt. Set aside until ready to serve.
To make the blueberry whey compote, mix the blueberries, whey and sugar in a saucepan over low to medium
To serve, warm the soubise, spring onions, blueberry whey compote and jus all separately. Decorate four plates with the soubise, pigeon and spring onions. Finish with the blueberry whey compote and drizzle with pigeon jus.
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