Warm Potato Salad with Pigeon Breast
3. Add all the dressing ingredients and toss through the potatoes. 4. Pan fry the pigeon breast in the oil for 1-2 minutes on each side. 110g/4oz new potatoes, cut in half handful chives, chopped 1 shallot, finely diced 1. Boil the potatoes until ... [... more]
BBC |
Muckrach Lodge - 3* - Scotland
 Surrounded by ten acres of landscaped grounds in the heart of the Spey Valley, Muckrach Lodge Hotel & Restaurant is the perfect place for a relaxing, comfortable, elegant yet informal break at any time of the year. This family run hotel is on the [... more]
£138.00
Last Minute |
Is HRT safe?
Since its emergence in the 1970s as a mainstream treatment for the menopause, controversy has always surrounded hormone replacement therapy (HRT). The publication of results from the Million Women Study (MWS) has put another cat among the pigeons ... [... more]
Net Doctor |
Jennifer Stevenson
Jennifer Stevenson bought a bed last summer, but it wasn't possessed. She loves dark chocolate, Chicago, and crows, and she would never buy cigarettes for pigeons. After years of trying to be a fragile artiste, she has released her inner ... [... more]
Random House |
Chana/Tuvar Dal Vada from Tamilnadu
This popular dish is from south Indian state of Kerala, made with either Chana (Bengal Gram) dal or Arhar/tuvar (pigeon peas) dal. The quantities given are approximate. Serves 6-8 Place chana dal, perhaps half at a time and grind coarsely. It ... [... more]
Mamta's Kitchen |
Panch Ratan - Five Jewels Dal (Mixed Lentils)
Lentils can be cooked in many combinations, 4-5 dals like chana (Bengal gram or yellow gram), urad (split black gram), moong (split green gram), arhar (red gram dal or pigeon peas) and masoor (red lentil) can all be mixed in equal amounts. You ... [... more]
Mamta's Kitchen |
Tuvar Dal or Red Gram Dal or Pigeon Peas
Open the lid and check if the dal is cooked and there is enough water. If too thick, add a little boiling water until it reaches the consistency you desire. Use mustard seeds instead of cumin seeds. You can add 5-6 curry leave (meetha neem) along ... [... more]
Mamta's Kitchen |
Warm Salad of Wood Pigeon, Lardons, Potatoes and Walnut ...
200g/7oz smoked belly pork lardons (pancetta or even Ayrshire) 3 handfuls of a selection of salad leaves (for example, roccolla, mache, endive) 1. Fry the lardons in half the olive oil until crisp and then set aside. 2. In the same pan, add a ... [... more]
BBC |
Asparagus and pigeon with cheese and a herb dressing
1. Cook the asparagus in boiling water for 2-3 minutes until tender. 4. Put under a hot grill for 1-2 minutes to melt the cheese. 5. Pan fry the pigeon for 1-2 minutes on each side in the olive oil. 3 slices Roquefort cheese 3. Place on a plate ... [... more]
BBC |
Asparagus stuffed pigeon breast with thyme potatoes
9. Cut a slit in the pigeon breast and place the asparagus in the breast. 10. Season the pigeon and pan fry in the oil for 1-2 minutes each side. 110g/4oz new potatoes, cut in half 4-5 asparagus spears 2. Boil the potatoes in salted water until ... [... more]
BBC |
Braised Iranian style pigeon with rhubarb
4 x 500g/4lb8oz squab (baby pigeon), legs removed, cut into four pieces 100g/31/2oz chickpeas, soaked for 1 hour then cooked until just soft Note: This recipe originally has Australian measurements. Equivalent measurements are as accurate as ... [... more]
BBC |
Pan-fried pigeon with cabbage puree
1. Sauté the shredded cabbage with the butter and a splash of water for 3-4 minutes. 5. For the confit - fry the onion in the butter for 5-6 minutes. 7. Reduce for 8-10 minutes, stirring occasionally and season. 9. Sear on a hot griddle for two ... [... more]
BBC |
