4 people
For the paste
200 g homemade tomato sauce
15 g Worcestershire sauce
5 g rooibos tea
50 g fried almonds
½ clove garlic fried
40 g hydrated goji berries (10 minutes in water)
3 tablespoons water
salt
pepper
For the pigeon
two baby pigeons (525 g each)
salt
ginger
liquorice
For the pigeon sauce
2 pigeon carcases
3 medium onions
4 leeks
200 ml oil
110 g olive oil
20 g goji berries
100 g goji infusion
salt
For the goji pearls
200 g isomalt
20 goji berries
For the base of the goji infusion
200 g water
2 g safflower
2 strands of saffron
1 g paprika
50 g goji berries
0.3 g xanthan gum
For the red goji puzzle
100 g infusion of goji
25 g ketchup
0.5 gellan gum
1.5 g agar agar
For the white goji puzzle
100 g cooked potato
25 g cream
75 g milk
30 g butter
1 g gellan gum
1.4 g agar agar
salt
For the paste
Grind all the ingredients to form a thick paste.
For the pigeon
Remove the pigeon breasts, season and add pinch of ginger and powdered liquorice. Smother with the paste and cook a la plancha. Set aside.
Use the carcases for the sauce.
For the pigeon sauce
Chop the carcases and brown them in a pan with a little oil.
Cut the vegetables and gently sauté separately with the remaining oil until lightly browned. Drain off the fat and add the vegetables to the carcases. Sauté well and cover with water. Reduce, strain and season. Add a few drops of oil at the last minute.
For each 150 g of pigeon sauce add 100 g of goji infusion and 50 g goji oil (this oil is obtained by crushing 100 g olive oil with 20 g goji berries).
For the goji pearls
Insert the tip of fine needles into each goji berry, one by one. Insert them into the isomalt which has previously been heated to melt it.
Leave to cool, withdraw the needles and store the berries in an airtight moisture-free container, until used.
For the base of the goji infusion
Boil the water and, off the heat, add the safflower, saffron, paprika and goji berries. Cover and leave to infuse for 5 minutes. Strain and add the xanthan gum. Blend and leave to rest.
For the red goji puzzle
Mix all ingredients and bring to boil for about 5 minutes. Leave the mixture to thicken and cut in the thermocut, creating figures similar to those shown in the picture.
For the white goji puzzle
Repeat the same process as in the previous step.
Place the pigeon sauce and pigeon breast on a plate. Arrange the red and white puzzles beside it. Spread the goji pearls between these pieces. Lightly season the pigeon.