Fine dining pigeon & beetroot dish
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- Опубликовано: 7 окт 2021
- Hey guys! In this episode we’re going to clean and prepare a pigeon and I'll also show how to make multiple preparations of beetroot and a balsamic gel. I'm most excited about the preparation of the pigeon heart. We're going to cure, smoke, dry it and then grate it on the dish. It was amazing! Thank you Ron McKinlay for the inspiration!
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Enjoy making these recipes!
Ingredients for the beetroot reduction:
750 grams of beetroot reduction
40 grams of ginger
40 grams of galangan
20 pepper grains
6 pieces of star anise
10 springs of thyme
Ingredients for the salt dough:
500 grams of flour
150 grams of coarse salt
250 grams of water
Ingredients for the beetroot cream:
50 grams of butter
4 grams of salt
50 grams of sugar
1 shallot
500 grams of beetroot trimmings
200 grams of vegetable stock
Ingredients for the cure powder:
40 grams of brown sugar
50 grams of salt
2 pieces of star anise
10 pepper grains
6 springs of thyme 
Хобби
Wow! I love the way you used the pigeon heart. What a great dish!
Another great vlog!keep up the great work Jules!
AMAZING !!!! 10/10... excellent work chef!
Absolutely stunning, thanks a lot Chef
Wow, my fav recipe so far from you Jules. Keep it up!
Hey Man, you're killin it! So happy to have found your page!
Just came back from the work and I’m wondering what to prepare for the weekend 😃
Excellent! Beautiful fine dining recipe as always 👍🏼🙋🏻♀️
You are creative and your work is amazing
Quite inspirational, great dish and technique
une oeuvre d'art ...toutes mes félicitations
Love this dish takes from dim sum and earthy deep flavours.
Thank you for inspiring us, you're an absolute legend!🙌☺️
Absolute legend, used some techniques in my cooking, this channel needs to grow asap.
You rock Jules..it looks fantastic🤩👌✅❤️
wow insanely good!!
Thank you so much. I actually complain regularly about America's disconnect with the tradition of eating pigeon. You are an inspiration Jules.
Beautiful dish. I think hubby has to get hunting for some pigeons and dove.
Wow that’s the first time for me to see galengan used outside southern asian cuisine!
No words just only says Amazing
You did it very good...best cooking Chanel on YT...
Fantastic excellent job chef
Very nice !
Just love your food very cool
😳😳😳!!! Great job !!!
outstanding!
Thanks!
amazing
Amazing chef!
I would like to see you cook something from Middle East. And see your twist on it.
You are amazing
Keep going
All the love from Saudi Arabia!
Great 👍 job
Genius bro 👌💯
Thank you so much!!
This is art
Thanks 🙏🏼
Love your videos chef! I wonder if you could make a video on some zero waste techniques in your cooking :)
Красавец!!! Отличный повар!
Wow!
Thanks!
Pure restaurant cooking.
Thanks for your kindness
Eres un excelente chef
Thanks a lot! Appreciate it
Exceptional cooking!!!👌
Somebody buy this guy a beer!🙌🏻 🍺
It's so beautiful😍
Thanks!
Born of a Legend
Fantastic beet reduction!
I wouldn't think twice to recruit you in my restaurant... If I own one 😆
Great work brother 💐
thank you 🙏🙏🙏
Impressive dish! Hope can see u do terrine 😀
Magic cooking
Una clase magistral hermoso 💕
Glad you liked it Sandra
Effin amazing. Earthy, nutty, smoky, with hint of licorice and sweet balsam. I can only imagine the flavors.
WOAAAAAAHHH
again next level ...
Super nice plate 😊by the way did you upload the sauce video??
Love it ! Why not cook venaison? Especially feathered game birds?
Great idea! Definitely great for this season
Jules please can i have a link for the plate you used to serve. Or a link for a website selling high quality plates similar
Hey Jules, awesome creation!
At 7:49… did you use something to glue this together or does it stick together naturally?
Same question……
Someone knows?
It should stick naturally if the beetroot is cut thinly enough and if the filling isn’t to thin and runny
Great video and recipe as always Jules, where did you purchase your grinder for the dried beetroot? Thanks!
Was about to ask the same
It's a spice grinder. I have a nice one from Cuisinart, this one might be from Waring?
What blender did you use in the video?
hello sir, can you shơ me the brand or name of small blender that you use for cooking chef !
Hi chef, I would like to ask what is the purpose to bake the beet roots in salt dough? Its any difference if they are baked in aluminum.?
I guarantee it adds zero flavour.
Very nice. Is it possible to make fine dining taco?
Do you have any herilom tomato, beetroot and whipped goat cheese with balsamic dressing .
"Now grate the smoked and dried pigeon heart on the plate". I was not expecting to hear that sentence. Ever.
Congratulations though. That pigeon "sur le coffre" was cooked to the perfection. One question though: you didn't use the liver ?
What brand is the blender you are using for the powder??
Same question.
Cuisinart would be my guess.
Can you maybe start a beginners series explaining techniques, how you come up with such dishes etc? :)
Experience and keep notes always garnishes what goes well with etc
what does baking root veggies wrapped in dough do?
It insures a more even baking process while keeping the moisture inside the dough. This will give an amazing end product. The dough will also give so flavor
Nothing ... Just to make it fancy. Use a foil to cover the beets and if you want extra aroma of bread, add a slice of sourdough bread in to the beets.
Chef, how did you bind the beetroot dumpling? i tried the technique in the video and was unsuccessful lol
When you marinate the thinly sliced beetroot it will become softer and bendable. That combined with the thin marination layer on the beet will insure that it sticks. Enjoy!
@@JulesCookingGlobal I think the problem is he didn't reduce it enough, when it reduces to the right level, the sugar and seasoning concentration will act as glue, such as egg wash to stick it together.
Can you share the directions of the sauce recipe please??? Thank you!!!
I going to film in in two weeks :)
2:46 is that you opening a beer or something lol
Anyone see the grape sauce recipe? Having trouble.
Been trying to get pigeon carcasses for a while now... Hope to make the video soon
Erytime it’s just “little bitttsss” Rick and morty
Can we use quail instead?🤔
You can, but maybe you’ll like this one as well: Best quail dish ever! How to debone a whole quail and make a roulade or ballotine
ruclips.net/video/ETXlo5MbYvA/видео.html
Why didn’t you keep the skin on ?
Chef not clear how to make beetroots powder thanks
Pie eggless veg cake vedio
where's the pigeon sauce?
Scary
I don't think it's that easy to stick the beetroot parcel. There must me some edible glue
Well it’s actually is, because its thinly sliced and marinated. That makes it a little bit softer
All to good but speaking try to clearly plz and loudly plz if you don't mind
Nice plating man but too mutch extra work for no reason.