Braised Pigeons with Golden Spaghetti RecipeOrigin: Britain Period: Modern |
Ingredients:
60g bacon, rinded and diced 
Braised Pigeons with Golden Spaghetti Preparation:Method:Mix the bacon and vegetables then lay in the base of a flame-proof casserole before arranging the 8 pigeon halves on top. add enough stock to almost cover the contents of the pot then add the bouquet garni and season to taste. Cover tightly with a lid (if needed, place a sheet of foil over the top then cover with a lid) and simmer gently on the hob for 60 minutes, or until the pigeons are almost tender. Remove the lid (and the foil) then transfer the casserole to an oven pre-heated to 170°C and cook for about 45 minutes, or until the pigeons have browned and the stock has reduced. At this point, mix the cornflour to a slurry with a little water then stir into the pan juices and cook for a few minutes, or until the stock has thickened. In the meantime, bring a pan of lightly-salted water to a boil, add the spaghetti and cook for about 10 minutes or until tender (follow the package instructions). Drain the spaghetti then return to the pan and add the butter in small pieces, stirring in until the pasta is golden and glistening. Arrange the pigeons in the centre of a large, warmed, serving dish, then surround with the spaghetti, garnish with the tomatoes and watercress and serve. |
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