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Flying Steak Sandwich
Flying Steak Sandwich
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Total Time:
55 minutes
Elevate your steak sandwich with succulent pigeon meat for an unforgettable twist.
Ingredients:
  • 2 red onions peeled and finely sliced
  • 1 teaspoon soft brown sugar
  • 2 sprigs fresh thyme leaves picked
  • 4 tablespoons red wine vinegar
  • 1 ciabatta loaf
  • 2 sprigs fresh rosemary leaves picked
  • 4 pigeon breasts skin on
  • 1 whole nutmeg for grating
  • 2 bay leaves
  • Worcestershire sauce
  • English mustard to serve
  • 1 large handful watercress to serve
  • cottage cheese to serve
Instructions:
  • Preheat the oven to 180°C/350°F/gas 4. In a large pan over medium low heat, cook the onions with olive oil, salt, white pepper, sugar, and thyme for 30 minutes with the lid on, stirring occasionally. Remove the lid, increase heat to high, stir well, then add vinegar and continue cooking until the onions are sticky and slightly golden. Place ciabatta in the oven to warm. Meanwhile, heat a non-stick pan on high heat. Combine rosemary, pigeon breasts, olive oil, salt, pepper, and nutmeg in a bowl. Cook the breasts in the hot pan, skin side down, for 2 ½ minutes, then 1 minute on the other side for medium-rare meat. Remove from heat, add Worcestershire sauce, then slice thinly. On warm bread, spread mustard, add watercress, sticky onions, pigeon slices, and cottage cheese. Press down on the sandwich, let it soak up the juices, and secure with a knife. Serve with a pint of British ale.

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