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Top 50 Gastro Recipes: Harwood Arms - Woodpigeon faggots

By James Evison

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Related tags Cooking Five minutes

Top 50 Gastro Recipes: Harwood Arms - Woodpigeon faggots
Head chef Aidan McGee's recipe for Woodpigeon faggots with parsnip, pear and wild mushrooms.
Ingredients:For the faggots
  • 250g coarse sausage meat
  • 250g minced woodpigeon
  • 1 tbsp finely chopped rosemary
  • 100g finely diced lardo
  • 20g dried breadcrumbs
  • 1 large clove garlic
  • 1 tsp green peppercorns
  • Pig’s caul (for wrapping)

For the garnish

  • 1 large parsnip, sliced
  • ½ conference pear
  • Vegetable oil
  • 150ml water
  • 25g wild mushrooms/ chanterelles
  • 20g butter
Method:
  • Preheat oven to 200°C. For the faggot mix, combine all ingredients in a large bowl by hand (while wearing disposable gloves). Measure into 40g balls. Shape into stubby sausages. Wrap caul fat. Colour in a lightly oiled frying pan, turning regularly. Transfer to the oven for five minutes until fully cooked.
  • For the mushrooms, wash and pan-fry for a few minutes with the butter.
  • For the parsnip, steam in 150ml water for five minutes or until tender, and blend in a processor with a dash of vegetable oil and a dash of the cooking liquid.
  • Place a dessert-spoonful of the puréed parsnip in a small bowl, then place three faggots on top. Finish with the mushrooms, some raw grated parsnip and some diced pear.

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