Pichones a la Toledana

Sunday, 28th August 2012

Aromatic Pigeons - Sainsbury's Cooking of Spain p72.
Luckily the butcher had exactly 2 pigeons left, because this would have been much less exciting with chicken!
The birds are halved, browned all over in oil and then braised with onions, herbs and whole garlic cloves, in dry sherry with a dash of sherry vinegar. The recipe says cook for an hour and to allow the liquid to evaporate at the end, but these were cooked for at least 90 minutes without any problem, and I kept a lot of the liquid because we like our posh gravy.
I served them with proper, double-fried chips, and sliced baked aubergine.
Absolutely delicious!

Roast Pigeon

Monday, 27th June

Rubbed the pigeon with olive oil, roasted it simply and had it with roast potatoes with bacon and creamy leeks.
The pigeon looks very bony in this picture but there was a good portion of breast meat too. The flavour was quite strong, but good. Maybe a little dry though.
The cream sauce for the leeks curdled. No idea why though.