Comments on: Pigeon with Caramelised Onions and Plum Wine

by: ros

Thu, 19 Apr 2007 18:06:09 +0000

Hi Vanessa, I’m contemplating other coq au vin mashups. There were loads of fruit wines at that stall in Borough and It’s so hard to resist using them in cooking.

Hi Trig, at least your blog hasn’t gone the same colour as mine yet. That would probably be something to worry about.

Hi Freya, you should definitely give pigeon a go. If you have a farmers market with a good game stall near you, keep an eye out for some pigeon sausages as they might be a good way of introducing youself to the flavour without getting the full-on gaminess.

Hi Richard. The sloe gin sounds like a great idea, although I can never get it to flambÃ©e properly. I’ve got a quarter bottle sitting around somewhere so I might give it a go when I next buy pigeon.

Hi Lea. Yes, get squab! It’s sometimes a little tough to cook right because it dries out but with a bit of care it’s great and I think with your tastes you’ll eally like the flavour.

by: Lea

Tue, 17 Apr 2007 14:52:11 +0000

I love that you experiment with so many different sorts of meats. Its wonderful and inspiring. One of these days I’m gonna cook some squab.

by: Richard

Mon, 16 Apr 2007 16:21:37 +0000

Good to meet you last week, Ros!
The pidgeon looks great - I think it is a robust enough flavour to take the plum wine pretty well… how about a little flambe with my stashed sloe gin? Now there’s a thought - maybe I’ll wait until autumn when the gin will come into its own!

by: Freya

Fri, 13 Apr 2007 09:54:40 +0000

Ros, looks delicious as ever! Paul really wants to try pigeon but I’m concerned about the gaminess of it. I might give something like this a go though! Have a great weekend!

by: Trig

Thu, 12 Apr 2007 12:30:06 +0000

I really like the idea of plum wine with pigeon, sounds like a perfect match. The colour achieved is quite amazing too. I’ve been requested to make a big batch of rhubarb compote for my neighbour after she tried the batch I made to go with my dad’s latkes. I love the bright pink colour it turns when you let it cool, I think pink is definitely “in” in my kitchen at the moment (gosh that makes me sound quite effeminate :-# )

by: Vanessa

Wed, 11 Apr 2007 14:13:32 +0000

Looks delicious Ros. I especially like the onions in the plum wine and the addition of the star anise and cinnamon was inspired. I have to admit that I won’t be trying this with pigeon but I will give it a spin with chicken. It seems like a cool mashup of coq a vin.