Masterchef UK Professionals
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Roasted Wood Pigeon with Pate Profiterole
Roasted Wood Pigeon with Pigeon Leg Pate Profiterole, Salt Baked Beetroot, Celeriac and Pine Nut Puree, Pickled Carrot, and Pigeon Jus.
Head chef Mario, inspired by childhood memories of shooting pigeon at his grandmother's house in Andalusia, chose wood pigeon. He roasted the bird on the carcass and used the legs to make a rustic pate stuffed into profiteroles. He said: 'Today was about taking risk. I only made the profiteroles a couple of times before, but I did it. And they were looking nice, like they were brown and shiny.' The judges said they were genuinely excited by the concept: 'I love the sound of this pigeon leg profiterole so that when you bite into it you can taste the strong pigeon flavour. I am genuinely excited.' The dish also included braised salt-baked beetroot, a celeriac and pine nut puree, pickled carrot, and pigeon jus.
I have had so many bad wood pigeon dishes in my career. It's very rare I get a wood pigeon cooked that good. You've done a great job with this pigeon. The one thing I was really looking forward to is your profiterole, and it's fabulous.' 'The choux pastry, the filling, there's like a rustic country pate. I really like that. This is only the third time you made them, so I think I was more relieved than you that they worked.' 'The jus is nice. The puree of pine nut and celeriac is quite punchy, quite strong. Sits well with the pigeon. I think you've done well.' Mario said: 'I feel great. For something I did just on the spot, I'm pretty proud.' In deliberation: 'Mario. I love the pigeon cookery. The profiterole. I thought it was great.'
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