pin Posted August 6, 2007 Report Share Posted August 6, 2007 Light soy sauce (75ml) Dark soy sauce (75ml) Sweet soy sauce (50ml) Fresh grated ginger (about 2 tablespoons of grated, leave the fibrous stuff on the grater) Fresh peeled and sliced garlic (5 cloves) Cinnamon (medium piece broken up) Star Anise (single flower) Cloves (half a dozen, slightly crushed) Chilli peppers to taste (1 large red and one large green) Spring onions (cut at 60 degree angle to get more surface area) Honey (whatever you like, generic blended honey as long as it's good quality will be fine, about 150ml) Proportions are hard to judge, depends on the quantity of pigeon you have really. The bisley quantities are listed and were for about 35 breasts. Use good soy sauce for this, not chemically brewed, get natural stuff like kikkoman's or something. Chilli peppers, use whatever you like in terms of heat, these were large red and green chillies, seeds left in, but they really are not hot. Spice it up if you like it hotter. I like to salt the breasts first in very salted water, then rinse, pat dry and score 3 or 4 times across the top. Drop in the marinade, seal and put in the fridge. Minimum for this is 4 hours really, ideally at least 24 hours, turning no more than once every 2 hours. Ideally BBQ and baste with the remaining marinade for a good glaze, not needed at all if you marinade for 24hours plus! Quote Link to comment Share on other sites More sharing options...
Stealth Stalker Posted August 6, 2007 Report Share Posted August 6, 2007 And very good they were too While your in "Ramsey" mode why don't you put on the recipe for the Bisley cajun pigeon pittas SS Quote Link to comment Share on other sites More sharing options...
malkiserow Posted August 6, 2007 Report Share Posted August 6, 2007 Hi Pin, Just in case it helps your shopping bill....."sweet soy" is just light soy and sugar.... as your using honey anyway.....?? Kikkoman is Japanese soy and VERY expensive.... PEARLERIVER is natural and less than half the price and tasty. Cheers Malk Quote Link to comment Share on other sites More sharing options...
pin Posted August 13, 2007 Author Report Share Posted August 13, 2007 The quick, and almost as good, alternative is simply garlic, ginger, light and dark soy, chillies and honey Really the one I posted is too much faff, try this one, it's delicious Quote Link to comment Share on other sites More sharing options...
deadeye ive Posted August 13, 2007 Report Share Posted August 13, 2007 The quick, and almost as good, alternative is simply garlic, ginger, light and dark soy, chillies and honey Really the one I posted is too much faff, try this one, it's delicious Yes they were John :( B) Quote Link to comment Share on other sites More sharing options...
henry d Posted August 17, 2007 Report Share Posted August 17, 2007 I don`t usually like chinese cuisine but these were very good, do you think I should grill, fry or griddle them as BBQ at work tonight isn`t an option ! Quote Link to comment Share on other sites More sharing options...
pin Posted September 19, 2007 Author Report Share Posted September 19, 2007 Grill Quote Link to comment Share on other sites More sharing options...
henry d Posted September 20, 2007 Report Share Posted September 20, 2007 .............bit late............but thanks I tried it stir fried with baby sweetcorn and noodles, thanks for the recipe, we`ll be having that more often ! Quote Link to comment Share on other sites More sharing options...
Jonsey Posted June 1, 2008 Report Share Posted June 1, 2008 As it's BBQ season and this recipe really is as it says in the title DELISH....I thought i'd bump it to the top. I took 10 pigeon breast marinated to a BBQ last night. No one had tried Pigeon before and it went down a treat. My only mistake was not taking more. I wasn't sure of everyone's chilli tolerance so I went easy but still very delicious. Thanks Pin. It's a firm favourite in our household so if you've not tried it before then give it a go. Quote Link to comment Share on other sites More sharing options...
pin Posted June 1, 2008 Author Report Share Posted June 1, 2008 Cheers! I've tried loads of different marinades and most are really good, but people always say the Chinese marinade is the best. Something about how the ginger tenderises the pigeon. One thing I have found, don't over marinade, anything more than 24 hours it turns the pigeon "spongy" and it's horrid. Quote Link to comment Share on other sites More sharing options...
2shots Posted June 1, 2008 Report Share Posted June 1, 2008 The quick, and almost as good, alternative is simply garlic, ginger, light and dark soy, chillies and honey Really the one I posted is too much faff, try this one, it's delicious B) tried this on 40 pigeon breasts out of the freezer, on the barbecue. didnt tell anyone what they were eating and they went before everything else,put 20 on skewers with peppers and pineapple chunks,gorgeous and the women loved em??.Converted about a dozen people :( Quote Link to comment Share on other sites More sharing options...
JJaxeman Posted July 12, 2008 Report Share Posted July 12, 2008 (edited) Used your recipie tonight for the family and friends. A selection of Chinese dishes all made by your's truly and one of wich was the pigeon and it was also the first to go top recipie cheers PIN it was bloody lovely (and the kids new it was pigeon). Edited July 12, 2008 by JJaxeman Quote Link to comment Share on other sites More sharing options...
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