Recipes from Jerome EMERY

Roasted Pigeon, Chutney sauce and GOSSET Champagne Jérôme EMERY

The presence of the English in Charante during the XII century introduced the chutney they brought from India. ‘Chatni’ means ‘strong spices’ in hind-oustani. Chutney is a bittersweet condiment composed of exotic fruits, onions, vinager, spices, etc. Once cooked, it is put in a jar and is conserved like marmelade. It often accompanies cold dishes. It makes for a surprising marriage with Gosset Champagne CELEBRIS Rosé

For 4 persons

Ingrédients

4 pigeons
15 cl Champagne brut
50 cl of pigeon or poultry base
12 small potatoes
15 cl cream
15 g butter

For the chutney :
1 onion
3 ‘conference’ pears
2 dried apricots
15 raisins
60 g of cane sugar
2 g of fresh ginger
3 cl of cider vinegar
the juice of ½ of a lemon

 

Preparation :

1. CHUTNEY :
Chop finely the onion and pears. Start frying the onion, then add the pears. Cook about 30 minutes. Add the raisins, shredded ginger, sugar, and cook another 30 minutes. At the end, add lemon juice and the cider vinegar.

2. TRADITIONAL MASHED POTATOES :
Wash potatoes. Envelop them in aluminium foil adding a pinch of salt. Cook at 170 °C for 2.5 hours. In saucepan, put the cream and the cooked and skinned potatoes. Smash them with a fork until obtaining the typical mashed-potatoe consistancy. Add butter, salt, pepper.

3. SAUCE :
Reduce by 1/3 the poultry base. Add the Champagne and the chutney. Reduce a bit, verify the seasoning.

4. PIGEONS :
Season the interiors of the pigeons. Brown them in frying pan. Cook in oven (180 °C) for 12 minutes (for rare) or 15 minutes (for well-done). Serve in sauce.