Pan roasted coffee marinated pigeon breast with roast new potatoes, cauliflower puree and griottines cherries by Andy McDowall of the Outsider Restaurant in Edinburgh

I’ve always been passionate about the excellent local larder that we have in Scotland. Wood pigeon is a great example of what’s available right on our doorstep. The richness of the espresso works well with full flavour of pigeon meat. The griottines cherries add a layer of sweetness and balance to the earthiness of the meat. The smooth cauliflower puree adds creaminess, and the bite from the savoy cabbage just finishes everything off.

The Outsider is an independent restaurant in its 16th year in the heart of Edinburgh’s old town, offering casual social dining with passionate chefs in the kitchen and stunning views of Edinburgh Castle. Open every day from 12pm – 11pm for lunch and dinner. For more information and daily specials see www.theoutsiderrestaurant.com.

Ingredients: Serves 4

2 whole wood pigeons
200g baby/new potatoes 
½ savoy cabbage, shredded
100g griottines cherries
Wild leaves, to garnish

For the marinade:
100g coffee beans, ground
100ml red wine (merlot)
50g brown sugar
1 tonka bean 

For the balsamic reduction: 
500ml balsamic vinegar
200g caster sugar

For the cauliflower puree:
½ large cauliflower, trimmed and roughly chopped
2 shallots, finely diced
1 clove garlic, crushed or finely chopped
50g unsalted butter
100ml double cream
Pinch of nutmeg

Method:

1.    Gently warm all the marinade ingredients over a low heat for 10-15 minutes. 
2.    Allow to cool then pass through a sieve, keeping the liquid and discarding the rest.
3.    Add the pigeon and marinate for at least 4 hours.
4.    Preheat your oven to 180°C. 
5.    Add the balsamic vinegar and the caster sugar to a pan and gently boil until the liquid has reduced by two thirds to a syrup consistency. Allow to cool and set aside.
6.    Bring a pan of seasoned water to the boil, gently blanch the cauliflower for 4-5 minutes, then strain and set aside.
7.    In another pan, sauté the shallots in butter until soft then add the cauliflower, cream, garlic and nutmeg, and season to taste.
8.    Simmer gently until the cauliflower is soft, then blend until smooth.
9.    Cut the potatoes in half, length ways, and boil in seasoned water for 10 minutes. Drain and set aside.
10.    Heat a frying pan to a medium heat and add oil. Pan fry the whole pigeon just enough to seal the meat. Turn to make sure all sides are sealed. Season well and roast in the oven for 15 minutes at 180°C. The potatoes should go in the oven at the same time - roast in olive oil for 20 minutes at 180°C.
11.    After 15 minutes take the pigeon out and rest for 5 minutes before carving – it should be lovely and pink.
12.    Add the shredded savoy cabbage to a pan of boiling salted water. Boil for 3 minutes then strain.
13.    Now you should have everything ready to plate. Garnish with the cherries, balsamic reduction and wild leaves. Lovely.

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