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Stuffed Pigeon     HT  MC  Egyptian  80mins


Egyptian Name: Hamam Mahshi

Serves 4     Hot Poultry Game Birds Vegetables Herbs   Main Course   Gluten Wheat Free Eggless   Egypt North Africa Nth African

Ingredients
4 Pigeons, with giblets
100g/4oz Butter
8 Spring Onions, chopped
Salt and Black Pepper
75g/3oz Coarse Cornmeal
1 tbsp Freshly Chopped Mint
360ml/12fl.oz. Boiling Water
600ml/20fl.oz. Fresh Chicken Stock

Instructions

1. Preheat the oven to 200C, 400F, gas Mark 6. Chop the giblets. Melt half the butter in a medium sized frying pan then add the chopped giblets, spring onions, salt and pepper and fry over a medium/high heat for 5 minutes, turning from time to time.

2. Remove the pan from the heat, add the cornmeal and mint and mix well.

3. Stuff each bird with 2 tablespoons of cornmeal mixture then pull the loose skin over cavity and secure with wooden toothpicks, trussing pins or loosely sew with a needle and thread. Transfer the birds to a heatproof casserole and set the remaining stuffing aside.

4. Melt the remaining butter and brush all over stuffed birds. Add the boiling water to the casserole dish then cover with a lid or aluminium foil and bake for approximately 50 minutes or until tender, basting every 10 minutes.

Meanwhile, place the stock in a medium saucepan and bring to the boil. Add the remaining stuffing, bring back to the boil then reduce the heat, cover and simmer 30 minutes. Serve hot to accompany the baked pigeons.


 

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

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