For 2 portions:

150 g spelt
100 g bacon
50 g butter
30 g grated parmesan
1 shallot
400 ml chicken stock
fresh marjoram
salt, pepper
50 ml dry white wine
1 spring onion

Fry 4 slices of bacon until crunchy. Dry them on a paper towel and put aside. Sweat finely chopped shallot in the rest of the bacon oil. Add the spelt and toast a little. Add wine and let it evaporate. Then pour in the hot stock and slowly cook for about 15 minutes until the spelt is cooked. Finally add parmesan, butter and chopped spring onions. Season with salt, pepper and stir well. Pour in more stock if needed.

Arrange risotto on the plate, try to make it flat, add the crispy bacon and fresh marjoram. Enjoy!!!

Thx for cooperation with Schnaider and jaknavelkeveci.cz.

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 For 2 portions:

1 pigeon  (350 – 400 g)
30 g veal sweetbread
200g pearl barley
20 g pancetta 
1 onion
1/3 cucumber
2 cloves of garlic
3 dcl chicken stock
60 ml chicken jus
little flour
little white wine
rosemary, bayleaf, thyme

The pigeon must be properly cleaned. In the restaurant we usually rinse it with clean water, blowtorch the hairs, separate the legs and take out the wish bone. We usually roast birds on the bone, it’s a great way to achieve ideal temperature.

As I mentioned at the beginning, this recipe is quite complicated,  so I made a good preparation in advance. The base are the pigeon’s confit legs (salted, peppered and cured with herbs/rosemary, thyme and pinch of juniper). We put them in hot duck fat and cooked them for two hours at a temperature lower than 100 degrees. Then I prepared boneless pigeon breast with skin on, cooked and cleaned veal sweetbreads and chicken jus (hopefully we get there later). 

First, we cook the barley. Sweat finely chopped onions with diced pancetta, add a clove of garlic and then add the barley. Pour a little bit of white wine, let it reduce and then add the chicken stock. Cook until tender, then season with salt, finely chopped garlic and chopped thyme . Pearl barley are grinded and so they cook shorter time than normal barley: but the taste is incredible. On the other hand, the price compared to classic one is ridiculously high.

Coat the sweetbreads in flour, seasoning and fry until golden brown in a hot pan. Then fry the breasts on the skin, season with salt and pepper and add the rosemary and garlic (we will remove these after cooking). The temperature is perfect medium rare, but personally I prefer it cooked rare. 

Legs are fine just to fry on the skin side down and finish in the oven. I chopped the cucumber in square shapes and sliced the skin finely. I am a big fan of crunchy things probably like most people (I found out that if I put something “crunchy ” on the menu I can expect increase of sales almost immediately). Quickly fry the cucumber in a pan. Then just arrange everything on a plate and add the hot chicken jus. Enjoy your meal!

The post Variation of wild french pigeon, veal sweetbread and pearl barley appeared first on Oh My Chef.