Behind the Recipes
Grilled Scottish Wood Pigeon with Pistachio Aioli, Spinach and Pomegranate Vinaigrette by Chef Craig Hopson
Makes 4 servings
INGREDIENTS:
Pomegranate Vinaigrette:
2 cups pomegranate juice
1/4 cup Grape seed Oil
1/4 tsp. salt
2 tsp. Verjus
Pistachio Aioli:
2 egg yolks
1 1/2 tbsp. Sherry Vinegar
1 cup pistachio oil
1 tsp. garlic oil
1/4 cup Grape seed Oil
1 tbsp. pistachio paste (unsweetened)
1 tsp. salt
Water to thin if necessary
Scottish Wood Pigeons:
4 whole Scottish Wood Pigeons
2 cups baby spinach
1/2 cup pistachio nuts, roasted and coarsely chopped
1 whole fresh pomegranate, seeds removed and saved
Vegetable oil
Salt and black pepper
PREPARATION:
Pomegranate Vinaigrette:
Place the pomegranate juice in a pan on high heat. Boil to reduce to 1/2 cup. Pour into a mixing bowl, whisk in salt, verjus and grape seed oil.
Pistachio Aioli:
Place the egg yolks, salt, pistachio paste and sherry vinegar in a food processor. Let it run for 2 minutes. Drizzle in the grape seed oil first, followed by the garlic oil. Add a teaspoon of warm tap water and lastly the pistachio oil.
Scottish Wood Pigeons:
1. Remove the wood pigeon from the package and pat dry with paper towels. Also insert paper towels into the cavity to soak up any excess blood.
2. Inspect the bird for any feathers that still might be attached and remove with your fingers. Remove the wing tips at the second joint, using a knife.
3. Coat each bird generously with vegetable oil. Season the pigeons with salt and ground black pepper, inside and out.
4. Preheat a grill. Place the pigeons on the grill and allow 2 minutes on each surface until the bird is well-browned. Continue for a total of 10 minutes. Place the birds on a wire rack and let rest for 5 minutes.
5. Remove the legs and the breast from each pigeon. Return the legs to the grill for 2 minutes more and then the breast, skin side-down, for one minute. Place a spoonful of pistachio aioli in the center of each plate.
6. Place the spinach leaves in a mixing bowl and dress with a touch of the pomegranate vinaigrette. Place the reheated breast and legs in the center of each plate. Arrange the dressed spinach leaves on a plate. Drizzle the remaining vinaigrette over the pigeon. Sprinkle with pomegranate seeds and roasted pistachios.
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