members recipes

Ingredients
2 serves
2 pigeons
6 mushrooms
120 grms basmati rice (a big cup of tea)
1 1/2 onion
1 tea sp sugar
40 grms vermicelli pasta
salt
pepper
grinds of an orange or lemon
20 grms cognac
olive oil

Method
Wash and clean the pigeons.
The day before you gonna cook this dish, put the pigeons in a marinade with lemon juice ,olive oil,salt ,pepper,thyme and grind of orange.
Let the pigeons for 12 hours in this marinade.This gonna make them soft and extra tasty.
Chop the mushrooms and the onion and add them in a pan where you have already add 2 teaspoons of olive oil.Cook them for 10 minutes in very slow fire.Then add the pigeons with their marinade and cook them for 5 minutes.Add the cognac and let your food absorb it. After this, add 2 glasses of water and slow down the fire.Close the top of the pan and let the food cooked slowly. This gonna make it more tasty. When the food make a dense sauce, remove it from the fire .

For the preparation of the rice work as follows...

In a wide pan add chopped onion, sugar and salt (if you like addgrinds of orange or lemon too)and fry them for 10 minutes in very slow fire. Basmati rice is a very special variety of rice, that needs carefully and gently cooking. So... add basmati and let it fry with the onion, for 3 minutes while you mixing it to avoid burn it.
Then add the vermicelli pasta,that you have already fried for 5 minutes in another pan, with 1 tea sp of olive oil, till gets brown.
Next of these, you have to add the double portion of water from the amount of rice you have used(1 rice /2 water..).Add salt(1 tea sp)
Let the rice cook till absorb the water and remove it from the fire.The rice will be more tasty if you add a glass of white dry wine before the glass of water.
Decorate the dish with extra pepper and parsley...
KALI OREXI