{"id":929,"date":"2022-11-25T09:52:59","date_gmt":"2022-11-25T09:52:59","guid":{"rendered":"https:\/\/aceitedelbajoaragon.es\/olive-oil-a-world-of-sensations\/mediterranean-recipes-2\/roast-pigeon-with-lime-and-cardamom\/"},"modified":"2023-11-22T08:29:57","modified_gmt":"2023-11-22T08:29:57","slug":"roast-pigeon-with-lime-and-cardamom","status":"publish","type":"page","link":"https:\/\/aceitedelbajoaragon.es\/en\/olive-oil-a-world-of-sensations\/mediterranean-recipes-2\/roast-pigeon-with-lime-and-cardamom","title":{"rendered":"Roast pigeon with lime and cardamom"},"content":{"rendered":"\n

Recipe with olive oil<\/a><\/h2>\n\n

Roast pigeon with lime and cardamom<\/h2>\n\n
\n
\n

Ingredients for 4 people<\/strong><\/p>\n\n\n\n

FOR PIGEONS4 pigeons1 limeCardamomExtra virgin olive oilSalt and pepper<\/p>\n\n\n\n

FOR THE GARNISH8 tablespoons leek puree4 broccoli florets4 cauliflower florets4 strips of green peppers4 strips of red peppers4 carrots4 tablespoons candied mushrooms4 tablespoons quince jam\u00bd l. of extra virgin olive oilPepperSalt<\/p>\n\n\n\n

FOR THE LIME AND CARDAMOM SAUCE2 tablespoons lime jam8 tablespoons of poultry stock2 grains of cardamom beans<\/p>\n\n\n\n

Preparation<\/strong><\/p>\n\n\n\n

PIGEONSOnce the pigeons have been cleaned, cut off the wings and legs and confit them in olive oil with lime juice and julienned rind. Add the cardamom and simmer for about fifteen minutes. Remove and place on a roasting tray, season with salt and pepper and bake in the oven at 240\u00ba for six minutes. Keep warm.<\/p>\n\n\n\n

GUARNITIONDredge the pepper strips in very hot oil for one minute. Blanch the rest of the vegetables, leaving them all al dente. Beat the quince jam well in a blender with a few drops of water.<\/p>\n\n\n\n

LIME AND CARDAMOM SAUCEDilute the two tablespoons of lime preserve with the eight tablespoons of poultry stock over a low heat. Add two grains of cardamom and season with salt.<\/p>\n\n\n\n

Finish and presentation<\/strong><\/p>\n\n\n\n

Bone the pigeons, remove the thighs and breasts and place on a plate on top of the vegetables with a spoonful of lightly mashed leek and mushroom confit. Place a spoonful of the quince pur\u00e9e on the side and season with lime and cardamom sauce.<\/p>\n<\/div>\n\n\n\n

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