86 AIRGUN WORLD http://www.airgunshooting.co.uk
ROSIE’S RECIPE
- Place into paper boats.
- Place in slow cooker.
3. Mix all seasoning, except Marsala, in a bowl.
6. Sprinkle with Marsala, or dry sherry.
9. Plate up and carefully remove paper. - Cover pigeon breasts with seasoning mixture.
- Ingredients: oregano, thyme, cinnamon, lemon,
olive oil, seasoning. - Make paper ‘boats’.
- Wrap loosely.
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Signed copies available.ROSIE’S COOKBOOK Make four ‘boats’ from crumpled parchment
paper
Mix all the seasoning ingredients in bowl
Cover each pigeon breast with the mixture Place into the ‘boats’
Sprinkle with a little Marsala or dry sherry
Wrap loosely and place in a slow cooker
Cook for about two hours on ‘high’ Place on a plate, carefully remove paper – don’t
lose the gravy!
Serve with veg and new potatoesMETHODTOP TIP
I was lucky to grab
a whole oregano plant
(dried) on a foreign
holiday, but the
supermarket version
will work just as well