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

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Preparation info

  • For

    4

    • Difficulty

      Medium

Appears in

Fusion: A Culinary Journey

Fusion

By Peter Gordon

Published 2010

  • About

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