METHOD

Air Gunner - - Country Kitchen -

1)Mix all the mari­nade in­gre­di­ents to­gether in a bowl with the pi­geon breasts.

2)Cover and put in the fridge for a Few hours or overnight to marinate.

3)Heat the oven to 180 de­grees.

4)Re­move the pi­geon from the mari­nade, and sea­son with salt. Dis­card the mari­nade.

5)Fry the pi­geon breasts for 3 min­utes on each side, re­move from the pan and then put in the oven on a tray for 4 min­utes.

6)Mix the corn­flour, liquorice and water to­gether in a small bowl or cup.

7)Re­heat the pan used for cook­ing the pi­geon, add the balsamic, then mix in the red­cur­rant jelly.

8)Add the liquorice mix and stir un­til thickened.

-9)Serve the sauce with the pi­geon breasts and veg­eta­bles.

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