Roast yoghurt-marinated pigeon on seeded potato quinoa rösti & roast cauliflower with umeshu plum relish


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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

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Pigeons can be either domesticated or wild. The latter will be more gamey in flavour and also possibly more lean - which means they can dry out when cooking as they have little excess fat. Restaurants tend to use farmed squab pigeons, which are consistent in quality and size and incredibly tasty. This yoghurt marinade takes its inspiration from the tandoor marinades of India: the enzymes contained in the yoghurt tenderise the meat. The Swiss introduced the world to rosti and I’ve eaten more