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Wood Pigeon Marinated in Pomegranate Juice, and Saffron Gold

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4
serves

INGREDIENTS

2 whole wood pigeons
4 slices bread
200 g butter
100 ml extra virgin olive oil
Maldon salt, as needed
Anise flowers, to taste
Chives, as needed
5 pomegranates (1 L pomegranate juice)
1 L red wine
1 cinnamon stick
5 green cardamom seeds
5 juniper seeds
1 star anise
6 green aniseeds
200 ml rose water
12 jasmine flowers
5 Jamaica peppercorns
1.0 cup of Dark Pigeon Stock for Wood Pigeon Marinated in Pomegranate Juice, and Saffron Gold Magnifying_glass
1.0 cup of Saffron Gold for Wood Pigeon Marinated in Pomegranate Juice, and Saffron Gold Magnifying_glass

INSTRUCTIONS

  1. 1
    For Marinated Wood Pigeon: First make the pomegranate juice by removing the seeds and liquidizing them. This should result in 1 l / 4 1/4 cup of juice into which the other marinade ingredients should be placed. Remove the breasts from the two pigeons but do not bone. Use the rest of the birds for the dark stock. Place the breasts in the marinade and leave for about 8 hours. Remove and keep the skins. Dice the flesh into 5 mm / 0.20 in cubes.
  2. 2
    Presentation: Arrange the breast of pigeon on the toast and drizzle with extra virgin olive oil. Sprinkle with Maldon salt and pour over some of the reduced marinade. Decorate with the julienne strips of skin and chopped chives. Dress the dish with the saffron gold and add the butter cubes.

notes

By Chef Kiko Moya

Chef's Remark: Our aim with this dish was to reflect the Arab origins of the pomegranate on the Iberian Peninsula.  The aromas are reminiscent of a period when the pomegranate was venerated not only for its beauty but also for its medicinal properties.  The rich juice is enhanced by spices such as cinnamon, cardamom, jasmine and rose water.  Saffron, one of Spain’s gastronomic treasures, shines from the dish like a jewel, reminding us of the luxury and ostentation of those golden times.

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