http://www.airgunshooting.co.uk AIRGUN WORLD 85
I
get quite a few of my ideas from meals eaten
in restaurants, or from foodie friends who
also experiment with flavours. For obvious
reasons, the dishes are not reproduced exactly
- try asking a restaurant chef for a recipe and
witness their reaction! I only tried it once, and
received a very firm, and not over-friendly ‘on
your bike, madam.’ I can usually suss out the
ingredients, though, more or less, and then put
my own twist on it to produce something
reasonably tasty.
There are no such problems with my friend,
Mike, who gives up his dinner party secrets
willingly, and this dish is born of one such
recent encounter. He’d cooked some lamb
Woodie breasts
A good handful of dried oregano
Half a tsp cinnamon
One heaped tsp dried thyme
Juice and zest of one lemon
Two tablespoons olive oil
Salt and pepper
Marsala or dry sherry (optional)
INGREDIENTS
PAPER PIGEONS
Woodpigeon with a spicy Greek influence
ROSIE’S RECIPE
shanks in a slow cooker, wrapped them
individually in baking parchment ‘tents’, and
the flavour was extraordinary. Whether that was
the result of being gently braised for six hours,
or the combination of herbs and spices, I don’t
know, but I stole his recipe and vowed to try it
with woodpigeon.
Six hours seemed a bit much for such a
small amount of meat, compared to the lamb
shanks, so I reduced the time by two thirds,
added a couple of my own ideas, popped it
into the slow cooker, and went out for a walk.
I recommend this to anyone. It worked a
treat, and made a delicious and trouble-free
evening meal for two. You can serve it with
Serve with veg and
new potatoes.
rice, mashed potato, chips ... whatever you
fancy, but do try it. It’s delish!