Luke Mackay makes the most of the Caribbean flavours of Pimento HIll
For more on the pimento and the Caribbean flavours to be found at Pimento Hill, read Luke’s latest blog
2 squab pigeons, offal intact
2 good quality pork sausages, skin removed
2 tbsp pimento, ginger and garlic powder
50g plain flour
100g panko breadcrumbs
100g sorrel jelly
Oil, for deep-frying
1 punnet of butterfly sorrel
Remove the legs and wings from the pigeons so that you are left with the crown. Place the legs and wings and any other scraps in a pan and cover with cold water or chicken stock. Simmer gently for 2½ hours then strain, retaining the liquid. Return the liquid to the heat and reduce until you have 3-4 tbsp left.
Pick all of the meat from the legs and wings and mix with the sausage meat, the reduced stock, 1 tbsp pimento powder and the offal from the pigeons, finely chopped. Season to taste and roll tightly into a sausage shape with clingfilm. Chill in a fridge for 1 hour.
Remove the clingfilm, cut into portions and dredge the ‘sausages’ in flour, then the egg, and finally the panko breadcrumbs. Set aside.
Preheat the oven to 180C. Sprinkle the crowns with 1 tbsp pimento powder and cook breast side down in a hot, ovenproof pan with a splash of olive oil for 5 mins, turning all the time to ensure even cooking. Add the butter and baste constantly for 2 mins, then finish in the oven for 3-4 mins. Leave to rest.
Melt the sorrel jelly in a saucepan on a low heat. Leave in a warm place. Fry the pigeon sausages in a deep fat fryer or heavy pan at 180C for 6-7 mins, until crisp and golden.
Remove the breasts from the crown using a sharp knife. Pour the jelly onto the plate and dress with the sorrel. Add the breasts and the pigeon sausage. Serve with some greens and new potatoes.
Recipe: Luke Mackay