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Colin Mcgurran Recipes

Pigeon with textures of beetroot

Pigeon with textures of beetroot - Pigeon and beetroot are the stars of this earthy main. Preparing this dish exactly as Colin McGurran does in his restaurant will require some skill as well as some specialist equipment - you could always take this pigeon and beetroot recipe as inspiration and prepare one or two of the components rather than the complete dish. Colin recommends making a pigeon jus or gravy to use as a sauce .

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Suckling pig with chou farci, hummus and chickpea fricassee

Colin McGurran uses three different cuts of suckling pig in this fabulous pork recipe – the chou farci is stuffed with minced leg, while the belly and loin are cooked sous vide for a beautifully tender finish.

Ox cheek pithivier

Braised ox cheek comes encased in pastry and served with choucroute in this pithivier recipe from Colin McGurran

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Coconut panna cotta with strawberry gel, strawberry sorbet and cut strawberries

Colin McGurran's expert technique and sumptuous appreciation of flavours are both in evidence in his coconut panna cotta recipe

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Ox cheek pithivier

Braised, tender ox cheek is encased in pastry in this stunning pithivier recipe from Colin McGurran.

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Blintzes with a rhubarb and berry compote

A decadent, classic blintzes recipe that is equally at home as Christmas-morning breakfast or summertime dessert

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Stuffed chicken breast with roasted cauliflower and cheesy breadcrumbs

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