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MasterChef New Zealand


Roasted Pigeon with smoked eggplant

Masterchef New Zealand on TV ONE and TVNZ Ondemand

Roasted Pigeon with smoked eggplant royal, young zucchini, and pigeon jus
Recipe provided by Eric Bost for Guy Savoy
Serves 1

Wine Match:  Wither Hills Pinot Noir

1 pigeon, neck and wishbone removed, trussed

Smoked Eggplant Puree
1 eggplant
Apple wood chips

Smoked Eggplant Royal
1 zucchini, finely sliced lengthways
1 Egg
1 Egg white
100gm smoked eggplant purée
75 ml Anchor cream
25 ml Anchor milk
1g agar
1 1/2 sheets gelatine, soaked in gelatine

Eggplant Chips, Zucchini Flower Chips
50g glucose
250g water
Pinch of ascorbic acid
Zucchini Flowers, cleaned
Eggplant, thinly sliced

Chicken Liver Vinaigrette
50 gm Chicken livers, trimmed, finely chopped
25 gm Sherry vinegar
100 ml roasted chicken jus
1 Tbs Lupi Extra Virgin Olive Oil

Roasted Pigeon Jus
Pigeon Bones, from the roasted Pigeon, chopped
Grapeseed Oil
1 each Shallot, finely chopped
500 ml Campbells Real Chicken stock
250 ml Veal stock

1 baby zucchini, sliced in half lengthways
Lupi Olive oil
Fleur de sel
1 shallot, minced
Parsley, chiffonade

1. To make the smoked eggplant puree, peel and slice 1 eggplant into 1 cm thick slices.  Sear in Lupi olive oil to until golden. Cover with cling film and allow to steam through to finish the cooking.  Prepare a smoker with the apple wood chips and smoke the eggplant. Transfer all to a blender and process until smooth and velvety. Pass through a fine chinois, season with salt and white pepper and reserve 100g of the purée warm. 

2. To prepare the smoked eggplant royal, arrange the zucchini slices with the strips overlapping.  Cut with a round cutter, transfer to parchment paper and steam for 1 minute.  Cool in the refrigerator.  Arrange into hemisphere molds, lightly pressing to be in full contact with the mold. Reserve to be filled with the eggplant royal.

3. Mix together the egg and egg white until homogenous and then add to the smoked eggplant puree. Combine the Anchor cream and Anchor milk in a small sauce pan.  Add the agar and whisk to fully combine.  Bring to a boil and allow to simmer gently for 30 seconds, stirring constantly.  Set aside and allow to rest 2 minutes.  Return to a boil, verify all agar has properly incorporated and remove from heat.  Remove the bloomed gelatin from the water, squeeze until dry, and add to the cream and agar solution. Incorporate 1/3 of the smoked eggplant purée into the cream to temper.  Add the remaining 2/3, being careful not to drop the temperature too low. Cook over a bain marie until the temperature reaches 74-75C, place in a sauce gun and fill in the hemisphere molds.  Once set, remove from the molds and allow to temper for service.

4. For the chips, make a glucose solution by combining the glucose with the warm water and heat until incorporated, season with a pinch of salt.  Cool and add a small pinch of ascorbic acid as an antioxidant.  For the flowers, dip into the solution, remove any excess and lay onto a silicone mat that has been lightly sprayed with nonstick spray.  Cover with another silicone mat and cook in a 105C for 3 minutes.  Remove the cover and cook another 3-4 minutes or until dried.  For the eggplant chips, dip the slices into the glucose solution, remove any excess.  Place on a lightly greased silicone mat, cover with another silicone mat, and cook in the same temperature oven for 3 minutes, rotate 1/2 turn, continue with cover 3 more minutes.  Remove the covering silicone mat, cook 10 minutes, rotate 1/2 turn and cook an additional 10 minutes or until done.  Remove, allow to cool, and cut in half.

5. For the chicken liver vinaigrette, heat a frying pan and sear the livers in a small amount of very hot grapeseed oil until lightly golden.  Deglaze with the sherry vinegar.  Add the roasted chicken jus and cook very slowly until thick.  Set aside, season with a splash of sherry vinegar, salt, white pepper, and 1 tbs Lupi olive oil.

6. For the pigeon, heat a frying pan over high heat and sear the pigeon in grapeseed oil to develop an even coloration.  Add salted butter and baste. Place in a medium high oven for 5-8 minutes, basting often and cook until rare.  Allow to properly rest.  Remove the legs, then breasts and set aside to be served.  Chop the carcass into small pieces and proceed to make the jus

7. To make the jus, chop the pigeon carcass into small pieces. Roast in grapeseed oil until golden.  Add a small knob of fresh salted Mainland butter.  Add the shallot and cook briefly.  Deglaze with the Campbells Real chicken stock and then reduce by 1/2. Add the veal stock and reduce by 1/2.  Pass through a fine chinois reduce to proper consistency.   Reserve.  Adjust the seasoning as necessary.

8. For the garnish, quickly sear baby zucchini in a hot pan in Lupi olive oil.  Season with salt and white pepper.  Top with a small amount of the chicken liver vinaigrette, finely minced shallot and a chiffonade of parsley.

9. To dress the pigeon, warm the royal very gently in the salamander or oven, being very careful not to allow to melt.  Place in the center of the plate.  Place the young zucchinis around.  Slice the pigeon and place on the plate.  Top with the roasted pigeon jus.  Season with fleur de sel.  Place the chips.  Serve immediately.