Name: Salad of Wood Pigeon with Yorkshire Blue Cheese, Warm Cobnut and Russet Dressing and Greengage ‘Spritzer’
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Starter - Serves four
Ingredients: 200 ml soda water, to make the spritzer; a little oil for frying; 150 g Yorkshire Blue cheese, crumbled; 4 wood pigeon breasts; 100 g of mixed leaves and herbs; 50 g cobnuts [or hazelnuts], shelled; 10 ml white wine vinegar; 5 g grain mustard; 2 russet apples; 50 ml olive oil; 5 g caster sugar; 6 greengage plums; 25 g caster sugar; a couple of extra wedges of cheese; 50 ml gin; a few fresh garden herbs

Preparation info

Starter - Serves
four

Difficulty
Medium
Ready in
50 min

Appears in

Loose Birds & Game

By Andrew Pern

Published 2010

About

A LIGHT SALAD AS A STARTER OR MAIN COURSE FOR LATE AUGUST/EARLY SEPTEMBER, WITH THE YORKSHIRE BLUE, A SOFT BLUE CHEESE MADE LOCALLY BY JUDY BELL AT NEWSHAM GRANGE, NEAR THIRSK, COMBINED WITH THE SHELL COBNUTS AND NEW SEASON RUSSETS GIVE A ‘WALDORFESQUE’ FEEL TO THE DISH. AS A LITTLE TIPPLE, WE ADD THE SPRITZER MADE FROM OUR HOMEMADE GREENGAGE GIN AND A LITTLE SPARKLING MINERAL WATER SERVED IN A SHOT GLASS, ON ICE. VERY LIGHT, VERY NICE!