I usually work my way around this one very well. My annual motto is TAKE UP, don't give up. It's much easier this way and has a rather virtuous ring to it I think.
My favourite one this year is verging on experimental, and may force me to give up more than I take up... I want to step outside the box, I want to explore the new, I want to make my tastebuds tingle. For 52 weeks, I aim to buy something new to fill the kitchen store cupboard, so that when it's just a few grains of rice and some shriveled peas left, there will always be something to make it interesting.
Mrs Beeton, who has a wonderful selection of pigeon sketches and recipes in her book 'Mrs Beeton's Book of Household Management', says good things about these wee feathered creatures, and after last night's supper, I have to agree with her:
'Their flesh is accounted savoury, delicate, and stimulating, and the dark-coloured birds are considered to have the highest flavour'.
pigeon breast wrapped in bacon served with dauphinoise potatoes and 2 1/2 hour red cabbage.
I love this ensemble: You can prepare the veg, stick them in the oven, leave them for a couple of hours and then come back last minute, perhaps at the end of the starter, to finish the pigeon.
1kg red cabbage
2 red onions,finely chopped
2 apples, finely chopped 1 garlic clove, finely chopped
heaped teaspoon of Quatre Espice
2 tablespoons of brown sugar
3 tablespoons white wine/red wine vinegar 15g butter
salt and pepper.
3 cloves garlic, finely chopped
1.5kg potatoes, peeled and thinly sliced
300ml creme fraiche
600ml double cream
salt and pepper
8-16 rashers of bacon
tablespoon of olive oil
salt and pepper
The Garlic Farm's Rhubarb and Pear Chutney which went very well with everything on the plate.
A delicious meal - and an ingredient I will definitely take up again in the future.
...I'm heading to Somerset for the weekend, where I shall be mulling over my Pudding choice so, while you digest, prepare yourselves for a fabulous third course!