Sautéed Supreme of Pigeon with Flour Tortilla Served with Mixed Salad
Ingredients (Serve 2):
| Skinless Pigeon (deboned) | 1 piece |
| Assorted Vegetables | 50 gm |
| Coriander | 20 gm |
| Tomato (finely chopped) | 100 gm |
| Red onion (finely chopped) | 30 gm |
| Low-fat Plain Yoghurt | 50 gm |
| Rosemary | 2 pieces |
| Red Capsicum | 10 gm |
| Mint Leaf | 10 gm |
| Lemon | 1 piece |
| Tortilla | 1 piece |
| Cucumber | 1 slice (for holding the sauce) |
Seasonings:
| Salt | 1 teaspoon |
| Paprika | 1 teaspoon |
| Olive Oil | 2 teaspoons |
| Cumin | 5/6 teaspoon |
| Black Pepper | 1 teaspoon |
Cooking Method:
| 1. | Rinse pigeon. Marinate with 1/2 teaspoon of cumin and 1/3 teaspoon of salt. Thread onto rosemary and set aside. |
| 2. | Heat 1 teaspoon of oil in a pan. Pan-fry skewer until done. |
| 3. | Rinse and drain assorted vegetables. Add red capsicum, coriander, mint leaf, 2/3 teaspoon of salt and 1 teaspoon of oil. Mix well. Set aside. |
| 4. | Squeeze tomato, lemon and red onion to reserve juice. Spread juice on the slightly baked tortilla. Roll assorted vegetables in tortilla. |
| 5. | Place skewer on the side. Sprinkle with paprika, back pepper and 1/3 teaspoon of cumin. Serve with plain yoghurt on side. |
This recipe is provided by Cafe de Metropark.
