Roast pigeon breasts glazed with tamarind BBQ sauce
This is the third recipe from our collaboration with Tony Singh MBE, and this time pigeon is the star of the show.
Ingredients
For the pigeon
- 12 Pigeon breasts (skin off)
- 2 Tbsp Rapeseed oil
- 4 Bunches fresh thyme
- 100 g Diced butter
- Salt and black pepper to taste
- 200 ml Tamarind BBQ sauce (from the previous recipe)
Instructions
Step 1: Prepare the pigeon breasts
- Preheat your oven to 200°C (fan) or 220°C (conventional).
- Pat the pigeon breasts dry with kitchen paper and rub them with oil.
- Season generously with salt and black pepper.
Step 2: Sear the pigeon breasts
- Heat a heavy-based ovenproof frying pan or skillet over medium-high heat.
- Sear the pigeon breasts for 2 minutes until browned. Flip them over, then add the thyme and butter to the pan.
Step 3: Glaze and roast
- Brush each pigeon breast generously with the tamarind BBQ sauce, ensuring an even coating.
- Transfer the pan to the preheated oven and roast for 3-5 minutes, depending on your preferred doneness (aim for slightly pink meat to avoid it drying out).
Step 4: Rest and finish
- Remove the pigeon breasts from the oven and brush them with another layer of tamarind BBQ sauce for extra flavour.
- Rest for 3-5 minutes, loosely covered with foil, to allow the juices to redistribute.
Serving suggestions
- Plate the pigeon breasts with roasted vegetables (e.g., carrots) and creamy mashed potatoes.
- Drizzle extra tamarind BBQ sauce over the plate for a glossy, rich finish.
Tamarind Sauce
Ingredients
- 6 Tbsp Tony's Dip and Drizzle Tamarind Sauce
- 200 ml Tomato ketchup
- 75 ml Apple cider vinegar
- 75 ml Dark brown sugar
- 6 Tbsp Maple syrup
- 1 Tbsp Worcestershire sauce
- 1 Tsp smoked paprika
- 6 Garlic cloves, crushed
- 6 Inch Piece of ginger, sliced into 1mm slices
- Salt to taste
Instructions
- In a medium saucepan, combine tamarind sauce, tomato ketchup, apple cider vinegar, dark brown sugar, maple syrup, and Worcestershire sauce.
- Whisk until smooth.
- Stir in smoked paprika, crushed garlic, ginger slices, and a pinch of salt.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer.
- Reduce heat to low and let it cook for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
- If the sauce is too thick, add water one tablespoon at a time until the desired consistency is achieved.
- Taste the sauce and adjust seasoning:• Add more tamarind for extra tang.• Add maple syrup for sweetness.• Add a pinch of salt if needed.
- Strain the sauce through a sieve to remove solids.
- Let the sauce cool completely before transferring it to a clean jar or bottle.
- Store in the fridge for up to 2 weeks.
