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23 December 2012,22:01 by
J.Sujatha

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KENTISH PIGEONS IN A POT WITH PLUMS

Serves :
4

Preparation Time :
45 minutes

Cooking Time :
1 hour 30 minutes

Preparation Method :

  • Heat the butter and oil in a large frying pan. Coat the pigeons lightly in the flour, shaking off any excess, then add to the pan and fry, turning occasionally, until lightly browned on all sides. Transfer to an ovenproof casserole.
  • Stir the onion into the frying pan and fry gently until beginning to soften. Spoon over the pigeons, then sprinkle the cloves and herbs over the top.
  • Stir the port into the frying pan, bring to the boil, then pour over the pigeons. Arrange the plums over the top. Cover tightly and bake at 170°C (325°F) mark 3 for 1½ hours, until the pigeons are tender.
  • Transfer the pigeons and plums to a warmed serving platter. Boil the juices for 2 - 3 minutes to thicken them and concentrate the flavour. Season to taste with salt, pepper and nutmeg, then pour over the pigeons.
  • Serve at once.

INGREDIENTS

  • 25 grams butter
  • 15 ml Cooking oil
  • 4 young pigeons, prepared
  • 10 ml plain wholemeal flour
  • 1 medium onion, skinned and chopped
  • 2 cloves
  • 15 ml chopped fresh mixed herbs, such as rosemary, sage, thyme, or 5 ml dried 
  • 100 ml port 
  • 450 grams purple plums, stoned and halved 
  • Salt and pepper 
  • Freshly grated nutmeg

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