Crispy Skin Pigeon with Spicy Honey Glaze, Taro Mash and Greens

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Ingredients
2 red chillies, finely sliced
½ cup honey
½ cup olive oil
juice of 2 limes
sea salt and ground bush pepper, to taste
4 pigeons
600g taro, peeled, cut into 5cm pieces
100 ml cream
80g butter
500g fresh spinach leaves

If you do not have a rotisserie, roast pigeons in the oven as normal, basting every 30 minutes.

For a low-fat mash, try using skimmed milk and a dash of olive oil in place of cream and butter.

Taro is a root vegetable which can be used in the same way as potato. It is a good source of vitamins A and C. Use potato if Taro is unavailable.

For a tasty twist, try adding a little something special to your mash. A tablespoon of mustard, horseradish, pesto or a handful of freshly chopped mixed herbs will transform it into something special.

Spinach leaves have a naturally high water content and can sometimes be soggy if not drained properly after cooking. Stir-frying in a tablespoon of water in a large deep frying pan, may give a better result than totally immersing in water.

Recipe
  1. Combine chillies, honey, oil, juice, salt and pepper in a large bowl. Add pigeons. Toss to coat. Refrigerate, covered, for 2 hours. Drain. Reserve marinade.
  2. Pre heat your rotisserie to 150°C.
  3. Carefully skewer the pigeons onto the rotisserie and place into the oven. Cook for about 2 hours, basting with marinade every 30 minutes or until a dark golden colour has developed and the pigeon is well cooked through.
  4. Remove pigeons from oven and stand, covered, for 10 minutes before removing skewer. Drain and discard excess fat off the pigeon cooking juices. Cover juices to keep warm. Stand pigeons, covered, for 10 minutes.
  5. Meanwhile, boil the taro in salted water until soft. Drain. Mash well. Add the cream and two thirds of the butter. Season with salt and bush pepper. Mash to combine. Cover to keep warm.
  6. Blanch the spinach in boiling salted water. Drain. Add the remaining butter and season to taste.
  7. To serve, divide mashed taro among four plates and top with pigeon. Place the spinach on the side and spoon over a little of the caramelised cooking juices. Serve immediately.