Huge thanks to Sam Pearson - Beresfords Senior Sous Chef for sharing this recipe. The restaurant is based within Balmer Lawn Hotel & Spa in Brockenhurst, New Forest. I have eaten there many times and never been disappointed.
Pan fried pigeon breast, pigeon jus, beetroot hummus, pickled beetroot
200g red wine sauce
30g caster sugar
1 punnet of blackberries
Infuse blackberries with red wine sauce and bring to the boil.
Stir in the sugar and remove from the heat.
Pass out the blackberries.
Add fresh blackberries and reheat slowly when ready to serve.
1 large beetroot
425g chick peas
1 lemon zest
1/2 lemon juice
salt and pepper
2 cloves of garlic
60ml olive oil
Poach beetroot in water with skin on until soft.
Blend oil ingredients except olive oil in a food processor
Slowly emulsify in the oil.
50g white wine vinegar
Place all ingredients in a pan bring to the boil and pull skins of straight away.
Leave to cool.
Slice beetroot using a mandolin to ensure they are thin and cut evenly then add to the pickle liqour.
Gently pan fry pigeon breast in butter to seal then place in oven for 3/4 minutes on 120 degrees.
I would love to know if you try it and your thoughts.