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Pigeon Pie

Tuesday, 16 February 2010. Venison Wellington with chopped livers and cauliflower cheese. Wellington has to be one of my favourite dishes of all time – the crackle of the breaking puff pastry shell followed by the steaming moist meat of the rare fillet inside. Comfy, cosy and filling – this dish has all the things you want when it’s soggy and grim outside. Now however, it’s time to try and make my own! 2 x tbsp juniper berries (crushed). Pinch of salt and pepper. 1 x duck egg (beaten). 120 ml double cream.

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Pigeon Pie | thepigeonpie.blogspot.com Reviews
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Tuesday, 16 February 2010. Venison Wellington with chopped livers and cauliflower cheese. Wellington has to be one of my favourite dishes of all time – the crackle of the breaking puff pastry shell followed by the steaming moist meat of the rare fillet inside. Comfy, cosy and filling – this dish has all the things you want when it’s soggy and grim outside. Now however, it’s time to try and make my own! 2 x tbsp juniper berries (crushed). Pinch of salt and pepper. 1 x duck egg (beaten). 120 ml double cream.
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Pigeon Pie | thepigeonpie.blogspot.com Reviews

https://thepigeonpie.blogspot.com

Tuesday, 16 February 2010. Venison Wellington with chopped livers and cauliflower cheese. Wellington has to be one of my favourite dishes of all time – the crackle of the breaking puff pastry shell followed by the steaming moist meat of the rare fillet inside. Comfy, cosy and filling – this dish has all the things you want when it’s soggy and grim outside. Now however, it’s time to try and make my own! 2 x tbsp juniper berries (crushed). Pinch of salt and pepper. 1 x duck egg (beaten). 120 ml double cream.

INTERNAL PAGES

thepigeonpie.blogspot.com thepigeonpie.blogspot.com
1

Pigeon Pie: Pigeon Pie review: The East Hill

http://thepigeonpie.blogspot.com/2010/01/pigeon-pie-review-east-hill.html

Tuesday, 26 January 2010. Pigeon Pie review: The East Hill. The gastropub trend is one that has grown from strength-to-strength over the last decade. Increasing numbers of pubs are being gentrified – whilst retaining their traditional English character – and serve moderately priced European dishes with a modern twist to a hip, foodie crowd that appreciates a good plate of grub at a much higher standard than you’d expect from your typical pub. And these are the glory years. Gimmicky, individual and slight...

2

Pigeon Pie: January 2010

http://thepigeonpie.blogspot.com/2010_01_01_archive.html

Thursday, 28 January 2010. Miso cod with pickled ginger stem. January and February are fabulously good months for cod. Cod, it would appear, is not like the loyal, no-nonsense, un-changing salmon. You know what you’re getting with. Now, these failures may have something to do with the sub-standard level of my cooking abilities but I would have expected at least a couple of knock-out dishes. And then I discovered miso cod…. This Sunday a couple of people are coming over for supper and this dish will be ma...

3

Pigeon Pie: Everything but the Oink!

http://thepigeonpie.blogspot.com/2010/02/everything-but-oink.html

Tuesday, 2 February 2010. Everything but the Oink! 8220;I’ll remember the atmosphere of business as usual that hung over the whole process as the pigs chest rose and fell, his blood draining noisily into a metal pail. A woman cook came running for the blood, hurrying into the kitchen with it after it stopped draining freely. More women walked briskly to and from the kitchen with other receptacles. Food was being prepared. In the Portuguese farming community, as with other similar localities, the process ...

4

Pigeon Pie: Kale and chestnut soup

http://thepigeonpie.blogspot.com/2010/02/kale-and-chestnut-soup.html

Monday, 1 February 2010. Kale and chestnut soup. As a result of a quick trip down to my local Waitrose this lunchtime I’ve returned to my office heavily-laden with kale (one of my favourite leafy greens) and with my arms full of chestnuts – an ingredient you don’t see often in the supermarkets so I thought I’d give it a go! 1ltr stock (vegetable or game). 4-5 medium carrots (roughly chopped). Wash and trim the kale, cutting away the tougher stalks, and shred coarsely. Roughly dice the bacon and in a heav...

5

Pigeon Pie: Asparagus and smashed egg - Dutch style

http://thepigeonpie.blogspot.com/2010/01/asparagus-is-at-its-best-from-around.html

Wednesday, 27 January 2010. Asparagus and smashed egg - Dutch style. Asparagus is at its best from around mid-April to the end of June. Depending on the weather, however due to its increasing popularity many supermarkets stock it all year round. The great thing about this dish is that it not only involves eggs – one of Gods finer details when deciding to create chickens – but is also easy to throw together and can be gobbled down as either a light lunch or starter before supper. One free range chicken egg.

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Pigeon Pie

Tuesday, 16 February 2010. Venison Wellington with chopped livers and cauliflower cheese. Wellington has to be one of my favourite dishes of all time – the crackle of the breaking puff pastry shell followed by the steaming moist meat of the rare fillet inside. Comfy, cosy and filling – this dish has all the things you want when it’s soggy and grim outside. Now however, it’s time to try and make my own! 2 x tbsp juniper berries (crushed). Pinch of salt and pepper. 1 x duck egg (beaten). 120 ml double cream.

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