2018 ASPIRING STUDENT CHEF FINALIST: MAEZY BECK

Roast Pigeon, Beets,Celeriac Puree with Port Wine Reduction

"I love trying new food and new dishes, I haven't really worked with game before so I thought this would be a great challenge , I spoke to my chef lecturer abut my ideas, he ordered me the food to experiment with, I originally had parsnip puree and then a shallot puree but I really liked the way the celeriac tasted and enhanced the dish."

Ingredients

  • 4 golden beetroots

  • 100ml of water

  • 40g of honey

  • 30ml of Chardonnay vinegar

  • 2 star anise

  • 1 cardamom pod

  • 1 pinch of salt

  • 1 red beetroot

  • 2 pigeon

  • olive oil

  • 1 sprig of fresh thyme

  • 1 knob of butter

  • 1 pinch of salt

  • 1 garlic clove

  • 4 young garden turnips

Method

1. Mix all ingredients from the beetroot water list together in a jug. Thoroughly wash the baby golden beetroots and put them into a vacuum packing bag with half of the beetroot water

 

2. Place the sealed bag into a water bath at 85°C for 1 hours. After 1 hour, remove from the bath and open the top of the bag, being careful not to discard any of the beetroot water

 

3. Peel the red beetroot and keep the trimmings to one side. Using a Japanese Mandolin, slice the beetroot into 1mm cross sectional slices 

 

4. Place the remaining half of the beetroot water and the beetroot trimmings in a pan, bring to the boil and simmer until the liquor turns red

 

5. Remove the trimmings. Place the slices along with enough liquor to cover into a vacuum bag, seal and place in a water bath at 90°C for 15 minutes • Prepare the pigeon and roast the neck and legs of each in a pan over a medium heat in a little oil for approximately 10 minutes or until golden brown - place these to one side for use in the sauce

 

6. Peel the celeriac, place in a milk and cream mix, season, add nutmeg, boil until tender, add a squeeze of lemon to split the mix, drain, add to a thermo, blend until tender

 

7. Seal the crown in a vacuum season with a pinch of salt, butter, thyme and garlic. Roast for 8-10 minutes 180

 

8. Remove the crowns ensure skin until nicely roasted and crisp 7. Thoroughly wash the young garden turnips and using a small knife, scrape the edges around the leaves to remove all soil. Once again, use a Japanese mandolin to cut each turnip vertically into three

 

9. Sauté the turnip slices in grapeseed oil until golden and season with salt • 20ml of grapeseed oil

 

10. Sweat the shallots and juniper in the bottom of a pan until golden. Deglaze the pan with red wine vinegar • 50g of shallots • 1 juniper berry • 30ml of red wine vinegar 10. Add the port, glace, stock, cream, lemon and blackberries and bring to the boil. Continue to boil the mixture until the liquid is reduced by half • 60ml of port • 60ml of veal glace • 50ml of chicken stock • 15ml of cream • 1/4 lemon • 1 punnet of blackberries 11. Add the roasted bones used earlier in the recipe and infuse for 10 minutes. Strain and add salt to taste • Salt • Peel the girolles and blanch in an emulsion of garlic, thyme, butter and water. • 6 girolles • 1 knob of butter • 1 sprig of thyme • 1 garlic clove 12. Ensure all is hot and seasoned before assembling on the plate. Finish the dish with micro cress and berries • 2 brambles of wood sorrel, Koppertcress Atsina cress

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