Island Life Magazine Ltd February/March 2011 | Page 126

food

Island Life - February/March 2011

Tim Morgan
Morgans restaurant

Warm pigeon breast salad with a spicy
cherry tomato and red onion compoté
Ingredients: Serves 4
8 pigeon breasts

50g of Demerara sugar

1 head of frizzy lettuce

1 Pinch of fresh ground black pepper

50g of pistachio nuts

1 tsp chilli powder

1/2 red onion chopped

15g of butter

6 Cherry tomatoes on the vine

Olive oil

Method:
First melt the butter in a small saucepan,

the pigeon breasts and put the whole dish

add the red onion and the demerara

together, season both sides of the pigeon

sugar, simmer on a low heat until soft

with maldon sea salt and fresh ground black

and caramelised .(approx. 10 mins) when

pepper. Pre-heat a non-stick pan, drizzle

cooked add the cherry tomatoes and the

in 2 tablespoons of olive oil and place the

chilli powder. Prepare the lettuce by cutting

pigeons skin side down, cook for 4 minutes

the yellow part out using scissors and wash

each side and then leave to rest. While the

under cold water, keep to one side. Blitz

meat is resting put the rest of the salad

the pistachio nuts in the blender using the

together and finish with the pistachio dust.

pulse setting till they are a powder. To cook
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