Rosie’s Recipe: pigeon sandwich
PUBLISHED: 12:20 28 October 2016 | UPDATED: 12:20 28 October 2016
Rosie goes rustic and robust with ‘a proper sammidge’
Four pigeon breasts, thinly sliced
One large artisan loaf
One red onion
Four rashers of streaky bacon
One squashed garlic clove
A sage leaf, finely shopped
Courgettes, thinly sliced and seared
Peppers – one green, red and orange, charred
Sun-dried tomatoes, left whole
Feta cheese – or you can use grated cheddar
1) Fry the pigeon, red onion, bacon, garlic and sage for a few minutes, until the bacon starts to take on colour. Set aside.
2) Sear the courgettes strips – using a potato peeler - in the same pan.
3) Grill the peppers, skin side up, to intensify the flavour. When cool, remove the skins.
4) Layer your ingredients: meat mixture, peppers, courgette, sun-dried tomatoes, crumbled feta cheese, meat mixture, peppers – but you can do it in any order.
5) Replace the lid on the loaf. Wrap in foil or clingfilm and weigh it down. Refrigerate for a few hours, or preferably overnight.
6) Slice and serve – kids will love it!
‘Now, that’s a PROPERRR sammidge’, my West Country grandfather used to say when he presented me with a doorstep slice of crusty bread, a one-inch filling of cheese, ham, tomatoes and onions, and another doorstep on top. ‘Get that down you, my girl’. I was only a child, but I ate every crumb.
It’s strange how memories come flooding back as you get older, and that’s the one that popped into my brain as I sat watching a cheffy programme on TV, so I’ve combined the two ideas to make a super-sandwich fit for everyone, from an elderly gentleman and a small girl.
I bought an artisan loaf – although why they call it that these days, I have no idea. It’s just a decent loaf of bread. I hollowed it out. The breadcrumbs don’t go to waste as you can blitz and refrigerate them to make fishcakes, scotch eggs, or Essex-fried rabbit.
There is little cooking involved apart from the meat mixture, which can be cooked ahead of time.
It’s not a bad idea to make this colourful and tasty treat the day before you want to eat it. It’s just an assembly job really. Pop a weight on the top – I’ve used my grandmother’s old flat iron, but a couple of baked bean tins on a plate will serve just as well – and after 24 hours in the fridge all the flavours will have infused.
It’s fab, trust me!