A quick and fresh meal that can be prepared and on the table in under 30 mins.
Time
20 mins
Serves
2
Difficulty
Medium
Ingredients
• 4x Field & Flower wild woodpigeon breasts
• 1 small celeriac, peeled
• 1 celery stick, peeled
• 1 granny smith apple
• 1 pomegranate, de-seeded
• ½ a lemon, juiced
• Apple cider vinegar
• Olive oil
• Salt & freshly ground black pepper
Instructions
1. Prepare a medium sized bowl of iced water and put to one side.
2. Remove woodpigeon breasts from the fridge and allow them to reach room temperature.
3. Cut celeriac into inch thick slices and then cut those into inch square batons. Put the edge pieces to one side, so that you are only left with rectangular pieces of the same size.
4. Using a potato peeler or mandolin, thinly slice the batons into ribbons and place in the bowl of iced water, to prevent them from browning.
5. Cut off the root end of the celery and lay flat the top end on a chopping board. Using a sharp knife, slice the celery on the diagonal, very thinly. Add to the bowl of iced water.
6. Take your apple and place on the chopping board. Again, using a sharp knife, remove the bottom of the apple and discard. Slice the apple very thinly whilst rotating, avoiding the core, so that you are left with little slivers of apple. Add to the bowl of iced water.
7. To make the slaw dressing, take a clean jam jar, pour in a bit of olive oil and apple cider vinegar, followed by the lemon juice. Screw the lid on and shake until mixed.
8. Heat a dry pan until it is very hot. Remove the skin from the woodpigeon breasts; rub with olive oil and season. Place in the pan and fry for 2 to 2 1/2 minutes on each side. They are best when a little pink in the middle. Remove from the pan and let rest on a board.
9. Remove the slaw vegetables from the bowl of iced water, drain and pat dry with some kitchen paper and place into a new bowl. Lightly dress and toss together with your fingers.
10. Place a small amount of the dressed slaw in the middle of a plate and scatter with the pomegranate seeds. Thinly slice the woodpigeon breast on the diagonal and arrange on top of the slaw.
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