METHOD

Airgun World - - Rosie’s Recipe -

Se­ri­ously sim­ple. Slice the baguette into one-inch pieces and toast on both sides un­til brown. Cool on a wire rack, or they’ll go soggy. Flash-fry sea­soned pi­geon bits. Mix your mayo or but­ter with sea­son­ings to taste.

Get them sorted first, then it’s just an assem­bly job.

Top with pi­geon meat and ac­com­pa­ni­ments. Top the baguette toasties – mega crou­tons! Gherkins, ca­pers in mayo Horseradish/wasabi – A tea­spoon­ful mixed in your mayo Caramelised shal­lots – fry gen­tly with a tea­spoon of sugar, un­til gooey. Add a slosh of bal­samic. Blue cheese – mix with but­ter Gar­lic and pars­ley – mix with but­ter Sun-dried toma­toes – sliced and mixed into but­ter with tea­spoon of puree

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