Description

Recipe for herb-crusted pigeon • pigeon breast : 2no • Olive oil : 5ml • Salt/pepper : to taste • Garlic : 5gm • Dijon Mustard: 5ml • finely chipped • Parsley : 5gm • Thyme : 5gm • Rosemary : 5gm METHOD: • Marinate pigeon breast with dijon mustard, garlic, olive oil, salt, and pepper. • Sear it on low flame and keep it aside for some time. • Then crumb the herb on the top of the breast and finish it in the oven till it cooked properly from the inside. Recipe for cured quail egg • Quail egg: 1no • vermicelli : 15gm • Sliced onion : 10gm • Garlic : 5gm • Green chilly: 1no • Red cabbage : 250gm • lemon : half Method • Boil quail egg • boil vermicelli and roast it in nest structure • Make the juice of red cabbage and add sliced onion, crushed garlic, slit green chilly and finally add squeezed lemon juice. • Soak the quail egg into pickled red cabbage. Saffron polenta Reciepe Reciepe: • polenta : 20gm • garlice : 5gm • olive oil : 5ml • onion : 5gm • cream : 10ml • salt/pepper : to taste • veg stock : 250ml • saffron : 1gm Method: • Heat the pan add olive oil,onion and garlic,saute for a while. • Then add polenta stir well and then add stock and cook it. • Finish it with cream and saffron