6 ISSUES FOR £6 Subscribe to Essex Life today click here

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

0 comments

Welcome , please leave your message below.

Optional - JPG files only
Optional - MP3 files only
Optional - 3GP, AVI, MOV, MPG or WMV files
Comments

Please log in to leave a comment and share your views with other Essex Life visitors.

We enable people to post comments with the aim of encouraging open debate.

Only people who register and sign up to our terms and conditions can post comments. These terms and conditions explain our house rules and legal guidelines.

Comments are not edited by Essex Life staff prior to publication but may be automatically filtered.

If you have a complaint about a comment please contact us by clicking on the Report This Comment button next to the comment.

Not a member yet?

Register to create your own unique Essex Life account for free.

Signing up is free, quick and easy and offers you the chance to add comments, personalise the site with local information picked just for you, and more.

Sign up now

More from Food & Drink

Yesterday, 11:37

Find shelter in colder weather in one of Essex’s wonderful cosy pubs. Warm up fireside with a pint of ale and a home-cooked meal and the dog curled up at your feet. Here are ten places to do just that…

Read more
Tue, 10:58

Treat yourself to a traditional afternoon tea in the county and visit one of these lovely Essex tea rooms. Think buttery scones, tea and quaint finger sandwiches galore

Read more
Friday, August 4, 2017

Fish and Chips has for a long time been a British staple, the go to meal for Friday nights after work complete with all of your favourite extras from mushy peas to curry sauce. Here are our favourite places to get some scrumptious battered cod and chips

Read more
Thursday, August 3, 2017

3 course meal for just £15.50 every Monday night at Square 1 Restaurant.

Read more
Tuesday, August 1, 2017

British summers and ice cream have always gone hand in hand. One scoop or two, cone or tub, vanilla, chocolate or even raspberry ripple, here are some of the best places in Essex to get your iced dairy delights…

Read more
Monday, July 24, 2017

Essex Life meets six of the county’s top chefs in some of our hottest kitchens to find out what inspires them and learn a trade secret or two

Read more
Friday, July 21, 2017

Treat yourself to a pint of real ale surrounded by fresh sea air and coastal views at any one of these glorious Essex pubs

Read more
Monday, July 10, 2017

Head chef Adam Jones has just arrived at The Lion & Lamb in Takeley, but has plans to shake up the menus. Here he shares his recipe for little balls of cheesy gorgeousness ….

Read more
Monday, July 3, 2017

You know when you find a country pub in the middle of nowhere that’s teeming with happy customers, then you’ve made a good choice. The Square and Compasses is a pub which serves good food – so good that people travel great distances to visit.

Read more
Friday, June 30, 2017

Sometimes you can’t beat a good cocktail – long with a garnish or short over ice, shaken not stirred. How ever you like them Essex has a plethora of fantastic places to get them and here are nine of our favourites

Read more

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter


Follow us on Twitter


Like us on Facebook

Topics of Interest

Food and Drink Directory
Essex Life Application Link

Local Business Directory

Essex's trusted business finder

Job search in your local area




Search For a Car In Your Area

Property Search