Pigeon/Chestnut/Pomelo/Swiss chard/Carrot
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
for 2 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill with grate
Ingredients:
• 2 pigeons
• 1 litre water
• 60 g salt
• Pine branches, dried
For the poultry jus:
• 200 ml port wine
• 40 ml Ketjap Manis
• 20 ml dark balsamic vinegar
• 500 ml chicken stock (prepare with 1 kg chicken wings, 1.5 kg water, 40 g Kikkoman soy sauce. Bring to the boil once, cover with a lid and leave to simmer for 2 hours at 65° C.)
For the carrots in ash:
• 4 carrots with green
• 1 slice of ginger
• 1 wide zest of 1 organic orange
• 30 ml water
• some butter
• a bit of salt
For the chestnut cream:
• 200 g cooked chestnuts
• 50 ml apple juice (here: Van Nahmen Boskoop apple juice)
• 200 ml oat milk
• 30 ml hazelnut oil
• some fleur de sel
• 1 splash of beer vinegar
To serve:
• plucked pomelo segments
• sliced chestnuts
preparation
➊ Remove the pigeon breasts, including the wings and breast bone, from the carcass. Clean the wings. Use the rest of the pigeons for something else. Place the pigeon breasts in a six percent brine for 60 minutes. Then remove from the brine and pat dry.
➋ Meanwhile, heat the grill to 120 °C and bring the breasts on the grill to a core temperature of 54 °C. Remove, increase the temperature of the grill to 190 °C and place the dried pine branches in the embers to smoke the pigeon breasts over the open fire.
R ecipe by Heiko Antoniewicz
Heiko Antoniewicz is a multi-award-winning chef, gourmet, explorer and seeker - because he sees cooking as a constant development. He processes a wide variety of influences in the many facets of his cooking life. From the inspiration of his travels and the work in his "laboratory" he draws the strength to not only develop innovative recipes, but also complete food concepts and product ideas.
Recipe from FIRE&FOOD issue 1/2023