Recipe for Hey Babe - Take a Walk on the Wild Side 
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Yield:
1 servings
Ingredients:
Amount Ingredient
POTATO ROSTI ----------------
1 x Sweet potato
30 gm Butter
----------------- PIGEON ----------------
5 x Pigeon breasts
1 bn Thyme
30 gm Butter
15 ml Cracked gin
200 gm Red currants
15 ml Plain flour, mixed with a
Little water to form a paste
----------------- SPICY ASPARAGUS ----------------
15 ml Olive oil
50 gm Butter
10 x Asparagus stems
1/2 x Lemon, Juice of
1/2 x Chilli, finely chopped
----------------- BLACKBERRY AND APPLE PUDDING ----------------
100 gm Caster sugar
100 gm Butter, melted
2 x Eggs
5 ml Baking powder
175 gm Plain flour, sieved
30 ml Blackberries
30 ml Chopped apple
Instructions:
Instructions: POTATO ROSTI:
Peel and grate the potato. Melt the butter in a saute pan, add the potato and cook until golden brown on both sides. Season and serve.

PIGEON:
1 Butterfly the pigeon breasts and stuff with the thyme. Melt the butter in a pan and saute the pigeon for 3-4 minutes on each side or until cooked

2 Remove from the pan and set aside to rest. Deglaze the pan with the cracked gin, add the red currants and cook for a few minutes.

3 Add the flour paste and stir until thickened. Season and serve with the pigeon breasts.

SPICY ASPARAGUS:
Preheat the oven to 150c/Gas Mark 2.

Heat the oil and butter in a shallow ovenproof pan and fry the asparagus.

Add the lemon juice and chopped chilli then transfer to the oven for a further 8min or until tender. Season and serve.

BLACKBERRY AND APPLE PUDDING:
1 Add the sugar to the melted butter in a large bowl and mix well. Whisk in the eggs, baking powder and plain flour.

2 Spoon the fruit into the base of two buttered ramekins and top with the sponge mixture filling 5mm below the rim. Microwave on High for 3 1/2 minutes. Serve with cream.

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