A disappointing roasted pigeon

I was staying up in Manchester. I was staying at the Macdonald Manchester Hotel. I had stayed at the hotel before in 2015, though back then I didn’t have dinner in the hotel. This time I was eating in the hotel.

Sometimes before eating out I will check out the menu and then also look at pictures on Google or Trip Advisor and see what the dishes look like.

So one dish I did quite like the sound of was the Roasted Pigeon. This was pigeon supremes, blueberry vinegar, with crispy bacon and mash.

I did find this image of the Roasted Pigeon on Instagram. 

It looked like a really impressive dish. So you can imagine my disappointment when, after ordering the dish, I was served this.

Yes, these two things are not the same.

The mash was quite nice, the pigeon was a little too charred for my liking and, though I asked for medium, it was served well done. As a result it was a little tough and chewy. The bacon was rather sad as well.

Yes this dish could have been excellent, I was expecting what I saw in the photograph. What I got was a real disappointment. 

Two Three Bird Roasts

I blog about what we eat for Christmas lunch, mainly to remember things that worked well and for those that didn’t, not to repeat that mistake.

We now have a tradition of having our Christmas dinner on Christmas Eve. We’ve done this for ten years now. We do this for a few reasons. On Christmas Day itself, the children are often too excited to sit down for a long meal, so don’t eat or enjoy the meal or the occasion. It also usually means I spend a fair few hours in the kitchen, which means I miss them opening and playing with their presents. I also find it quite demanding to spend as little time in the kitchen as possible, whilst creating a wonderful dining experience.

Having the meal on Christmas Eve means that we can both spend a bit more time preparing the meal (less stressful in itself) and enjoy eating the meal (as do the children). As a result for them it helps pass the time on one of the more exciting days of the year as they anticipate the arrival of a sleigh full of presents being pulled by eight tiny reindeer!

As to what we eat on Christmas day itself, well we have lots of lovely leftovers, cheeses, pickles, hot bread, etc…. quick and easy to prepare and delicious.

I had originally planned to cook three roasts for our Christmas lunch. With limited space in the oven and thinking we might have too much food, in the end I decided to cook only the two three bird roasts and leave the beef joint for Boxing Day, which was an excellent piece of beef and I will blog about at later date.

The main roast was a turkey stuffed with chicken and duck, along with a pork, plum and sloe gin stuffing.

This was an excellent roast full of flavour.

We also had a three game roast, which was a pheasant, stuffed with partridge , pigeon and a pork, apple, calvados stuffing.

We were less impressed with this roast, it lacked flavour.

Overall it was a nice meal and enjoyed by all.

Oxfordian French

I was recently invited for a meal out in, of all places, Oxford. The choice was Pierre Victoire, an independent family run French style restaurant. This is no way a regular haunt so was interested to see what the food was going to be like. What surprised me the most was how crowded the place was for a Wednesday evening. True there were a couple of big groups in, but it appeared to me that every table was taken. I don’t think I was the only one that was surprised, I got the feeling the staff were surprised too. They took our orders and then forty minutes later took them again as the original order had gone “missing”. Later on the desert choices went missing too! In the end we were in the restaurant for four hours, in reality I think it could have been much shorter. I did note though that other people weren’t getting forgotten as we were.

I really liked the atmosphere and the design of the place, it felt rustic French to me, no pretentions, this was going to be good solid French cooking, no messing. There were no fancy tablecloths for example. I don’t go to France much these days (okay the last time was nearly twenty years ago) but my memories of the restaurants I use to eat at, were family run affairs with great food. They weren’t chains with system cooking, these places cooked their food from fresh and used good local ingredients.

The house wine was a rough and ready red wine that wasn’t unpleasant, but did lack finesse, however that didn’t really matter as this was rustic restaurant and the wine suited this environment just fine.

The menu wasn’t too short, but also wasn’t excessively long either. I always worry about huge menus, how on earth do they manage to keep the ingredients fresh for such a range of choices. If you have a huge kitchen with lots of chefs and lots of covers then fine, I understand, but a small place with not too many covers you sometimes think how? Well actually I know how, the places use tins and jars. I remember going to an Italian restaurant in London and they had one of these huge menus, I distinctly recall the tomato sauce I had on my pasta was from a jar, it certainly wasn’t fresh. So looking over the menu at Pierre Victoire I wasn’t disappointed with the number of choices I was inspired and looking forward to ordering and eating.

For my starter my immediate reaction was to go with the pigeon breast, roasted pink and served with sweet potato, a red wine jus and parsnip chips. Upon reflection I did quite like the idea of the Moules or the Crab Salad. However in the end I went with my first choice of the pigeon.

pigeon breast, roasted pink and served with sweet potato, a red wine jus and parsnip chips

This was beautifully cooked, pink, tender and lots of flavour. The red win jus was just right and had the potential to be salty, but was seasoned perfectly. I did enjoy the parsnip chips and the sweet potato, but did think that there was slightly too much of the sweet potato. As a result for a starter it was quite a substantial dish. Having said that, it was beautifully cooked and I really enjoyed it.

For my main course I was torn between a range of dishes. I did like the sound of the chicken, Suprême de Volaille, a chicken breast roasted with a baby spinach & wild mushroom farce and served with gratin dauphinoise and a red wine reduction. However I always seem to be cooking chicken at home, so really wanted something other than chicken (but it did sound nice).

The steak and frites (chips) would have been the “boring” choice, so that was another item on the menu eliminated.

I really did quite like the idea of the roasted duck magret and confi’d duck leg served on a leek and potato rosti with a blackberry and ginger sauce, but as I had had the pigeon for a starter,I felt it would have been too similar a dish.

In the end I went with Moules~Frites, the fresh Cornish mussels served marinières à la crème.

Moules~Frites, the fresh Cornish mussels served marinières à la crème

The mussels were lovely and fresh, there was a good sized portion and they were delicious. Slight criticism was that the diced onion in the sauce was undercooked, but apart from that it was a dish full of flavour and very satisfying. I also really enjoyed the pommes frites that were the right size and texture.

I did like that the restaurant also served bread and unsalted President butter along with the meal, perfect as an appetiser and to mop up juices and sauce.

Desert for me was a no brainer, it was going to the cheese. Well so I thought, I did for a second or two consider the hazelnut desert however the thought of plate of cheese won out. Someone else did order the hazelnut dish and I didn’t think that much of it. I was expecting more of a pave, a slab of sweet terrine (or pate), but what they had was very different.

The cheese and accompaniments arrived on a wooden chopping board. Alongside the three portions of cheese consisting of Saint Albray, Roquefort and Camembert Artisan, was bread, biscuits, celery, grapes and chutney.

Saint Albray, Roquefort and Camembert Artisan

Didn’t eat the celery, don’t like celery, never liked it. Cheese was good, even the strong Roquefort was nice with the chutney.

Overall a delicious meal and some great company too. I finished my meal off with a single espresso which was perfect.

We chose from the “Party Menu” which was £21 for three courses.