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Posts Tagged ‘Pinot Noir’

Wood Pigeon salad with blackberries and hazelnuts

Thank you to our friend Niall for supplying us with fresh Wood Pigeon breasts and double thanks to him for all the plucking and butchery which were done by the time we arrived home! So on a glorious summer evening we put together this little salad. This would work well with other berries and nuts too; walnuts especially come to mind.

Wine Suggestion: This works great with Pinot Noir, in this case we raided our cellar for a bottle of 2009 Clerget Vosne Romanee “les Violettes” which was superb; all velvety spices, juicy dark fruits and excellent length. Both the salad and wine were a treat.

Wood Pigeon Salad with Blackberries & Hazelnuts – serves 2

  • 2 pigeon breasts, skin removed
  • 2 tbsp olive oil

For the dressing:

  • 3 tbsp olive oil
  • 2 tsp Dijon  mustard
  • 1 tbsp cider vinegar
  • 1 bunch chives, half snipped to short lengths and half finely chopped

For the salad:

  • handful of hazelnuts, roughly chopped
  • 2 large handfuls of mixed salad leaves
  • small handful of parsley leaves
  • 100g blackberries

Toss the pigeon in the olive oil and some black pepper, then set aside.

Mix the oil, mustard and vinegar with the finely chopped chives, a tiny splash of water and some seasoning.

Dry fry the hazelnuts, then set aside. Put the pan back on the heat and fry the pigeon breasts for 2-3 minutes on each side. Leave to rest in the pan for 5 minutes.

Toss the salad ingredients together with the sniped chives and a small amount of the dressing. Finely slice the pigeon breasts and arrange over the top. Drizzle some more dressing over the top and serve.

(Original recipe from BBC Good Food)

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This week we went to Oddbins in Blackrock village while walking home from work in the really bad snow. We unfairly put the staff under pressure, and the poor shop assistant even gave us a wine out of her Christmas box – thanks a mill!

We also don’t usually chill our reds in snow before drinking, but the photo opportunity, and the abundant snow in Dublin, begged for this photo.

To the wine: classically new world in that the fruit is wonderfully ripe with a little lift from slightly higher alcohol (compared to Burgundy, where Pinot Noir finds its greatest expression). The aromas and flavours are predominately cherries and summer berries and it has a nice juiciness and medium weight. The best thing is the balance and freshness which makes this wine effortless to drink and yet interesting and flavoursome.

Don’t serve with a big, meaty stew, rather this wine would be great with lighter meats, like Christmas turkey and ham .. the shop assistant would have had a nice wine for the big day ahead (now I feel guilty). It also went particularly well with barbecued sausages and champ; see right.

We paid €14.99 but don’t rush out as we think Oddbins may not have this in stock again until after Christmas.


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