Skovdue with kokosris

Name: Skovdue with kokosris
Yield: 1 portion(s)
Ingredients: Cashwenødder roasted; Coconut flakes from fresh coconut or toasted desiccated coconut; Lime juice; Pepper; Salt; 0.5 dl Water; 1 dl White wine; 1 tbsp Calves Fund; 1 Onion; 2 Oranges; 2 Bananaskarlotteløg; 2 dl Coconut milk than canned; 2 tbsp Olive oil; 2 Forest pigeons; 3 dl Basmati rice; 3 Star anise; 5 Carnations; 50 g Ginger

Mains

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Skovdue with kokosris

		Cashwenødder roasted
		Coconut flakes from fresh coconut or toasted desiccated coconut
		Lime juice
		Pepper
		Salt
0.5	dl	Water
1	dl	White wine
1	tbsp	Calves Fund
1		Onion
2		Oranges
2		Bananaskarlotteløg
2	dl	Coconut milk than canned
2	tbsp	Olive oil
2		Forest pigeons
3	dl	Basmati rice
3		Star anise
5		Carnations
50	g	Ginger

Instructions for Skovdue with kokosris

To prepare the Skovdue with kokosris recipe, please follow these instructions:

The pigeons FRY and any feather residue is removed. The pigeons are boned, so you have the breast and thighs. Warm up the pan with oil and Brown breast and thighs on both sides. Put the pigeons in a heat-proof platter, season them with salt and pepper and place in preheated oven at 180 degrees for 10-12 minutes. Sauce: chop the Onions and sauté with oil. Add stjeneanis, grated ginger and cloves. Add the white wine, orange juice and Fund. Let the sauce Cook down. Just before serving, add Orange filets. Rice in coconut milk: Water and coconut milk are put to a boil, add the rice (remember to first rinse the rice thoroughly) and boil for 10 minutes and rest for 10 minutes. Then they are ready. Garnish: Coconut Flakes and cashews roasted on a dry pan. It's all served on a plate.

Skovdue with kokosris

Ingredients for Skovdue with kokosris

Instructions for Skovdue with kokosris

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