Bressa Pigeon in Jasmine Rice Coat

Perhaps your new favorite bean dish:

Flavors from Europe and Asia on one plate: pigeon wrapped in rice on a star of okras, tomatoes and chicory.

Remove the pigeon breasts. Cut off legs, remove thigh bones to joint. Skin. Finely dice carrot, celery and leek. Sauté pigeon carcasses in two tablespoons of hot sunflower oil or other vegetable oil until hearty. Add vegetables to the bones form and stew briefly.

Extinguish with chicken stock and gently simmer for an hour, pour through a sieve and boil to 0, 3 l.

For the rice coat, cook jasmine rice in salted water until al dente, drain, rinse and set aside.

Finely dice mushrooms and shallots. Peel and finely dice ginger. Chop 50 g bean sprouts.

Heat two tablespoons sunflower oil or other vegetable oil and sauté shallots, ginger, mushrooms (reserve a teaspoon) and sprouts. Add cooked long grain rice, mix everything together well and season strongly with a tbsp of sesame oil, chopped coriander, salt and freshly ground pepper.

For the vegetables, clean and rinse pak choi leaves (reserve one leaf), okra and chicory leaves. Score okra a tiny bit at the stem end.

Blanch pak choi, okra and chicory separately in boiling hot salted water. Drain.

Cut peppers in half, remove seeds and cut into quarters. Place on a baking tray and bake in a heated oven at 180 °C for 15 min.

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