Miso marinated pigeon, watercress, coriander and soy dressing
You need good fresh pigeon for this dish – because the meat is hardly cooked – the marinade of miso makes things very tasty and changes the texture of the meat – but we do not want to take any chances with the meat here – fresh is the order of the day.
Serves
2 people
Ingredients
- 4 pigeon breasts
- 1 teaspoon good quality organic miso paste
- 1 teaspoon mirin
- 1 dessert spoon full water
- 2 fistfuls of good watercress
- a small bunch of coriander leaf
- 2 dessert spoons full of tamari soy sauce
- 1 pinch of fresh ginger – grated
- 1/2 clove garlic – grated
- A squeeze of lime juice
- A little fresh chilli if you like
- 1 tablespoon of pumpkin seed oil
Method
This recipe is simplicity it’s self. Mix the mirin, miso and water to make a light paste, pour this over the pigeon breasts and make sure they are all well coated. Leave them in the marinade for at least 20 minutes but ideally and hour then pan cook or direct to hotplate cook them with a little sunflower oil until they are just lightly seared on the outsides – about 20 seconds per side – and then set them to one side to rest.
Make a simple dressing by mixing the soy, lime, garlic and ginger with the pumpkin seed oil.
Wash and pick the watercress and the coriander leaf. Slice a little fresh hot chilli of you like it.
Now, slice the pigeon breasts lengthways and place them on a serving dish or individual plates and put some watercress and coriander over the top. Sprinkle with the dressing and a add a little of the sliced chilli.
Enjoy!
ESSE electric range cooker demonstration by Tim Maddams, private chef, writer, cookery teacher and presenter.
