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Pigeon terrine, slaw, hazelnuts and pickles

PUBLISHED: 12:19 12 June 2017 | UPDATED: 12:19 12 June 2017

EXG JUN 17 RECIPE STARTER

EXG JUN 17 RECIPE STARTER

Archant

Head chef Dan Freear has been with Strattons since September 2015. Originally sous chef at Strattons, Dan became head chef in April of this year. Here Dan shares his recipe for a great party starter you can prepare in advance…

EXG JUN 17 RECIPE STARTER EXG JUN 17 RECIPE STARTER

The opening of a new Café Deli Cocoes on the Strattons estate this year has meant Dan is now in charge of the restaurant and its menus, and also heads up the young team of chefs and apprentices.

Dan concludes: ‘My role is also to look at menu development for our restaurant and seasonality is one of our main focuses. This month our menus will all be about lighter summery options, so plenty of fish and local fruit.’

Ingredients

Serves 10

2 tbsp of duck fat, plus extra for oiling

1 small red onion (finely diced)

1 glass of red wine

10 pigeon breasts

12 slices of streaky bacon (stretched on a board with the blade of a knife)

200g of chicken livers (trimmed)

250g of rare breed sausage meat

150g of roasted hazelnuts

2 cloves of garlic

1 tsp of fresh thyme

Salt and white pepper

Method

Preheat the oven to 170⁰C/150⁰C Fan/Gas Mark 3. Heat 1 tbsp of the duck fat in a small frying pan and sauté the onion until soft. Pour over the red wine and simmer until the wine has been absorbed into the onions. Transfer to a bowl and leave to cool. Add the rest of the duck fat to the pan, heat and add the pigeon breasts to brown on both sides. This takes less than a minute and they need to be kept undercooked. Leave the breasts to cool.

Lightly oil a 1litre terrine tin with a small amount of warmed duck fat. Line with the streaky bacon overlapping slightly and make sure each rasher covers the base and sides of the tin with some overhang. In a large bowl, combine the chicken livers, sausage meat, hazelnuts, garlic, thyme, seasoning and the cooled onions. The best way to do this is with your hands.

Press half of the mixture into the bottom of the terrine tin; lay the seared pigeon breast over the mixture and season well. Cover the breasts with the remaining mixture and fold over the bacon ends. Cover the top of the terrine with buttered foil and place in a roasting pan. Place in the preheated oven and pour boiling water into the roasting pan to come two thirds up the side of the pan. Cook for an hour.

To test and see if the terrine is cooked, pierce the terrine with a skewer for ten seconds – it should come out piping hot and the juices will be clear.

Allow to cool for 30 minutes then weigh it down, ideally with another terrine tin filled with weights. Leave until completely cool then remove the weights and refrigerate overnight.

Serve with slaw and sourdough – delicious!

Get the Taste

Strattons

Ash Close

Swaffham

Norfolk

PE37 7NH

01760 723845

www.strattonshotel.com

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