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CATEGORY CUISINE TAG YIELD
Meats, Grains Sami Tessa, Bramley’s, Country, Kit 1 servings

INGREDIENTS

2 Oven ready squab pigeons
1 Bay leaf
4 Sprigs fresh thyme
5 Floz brown chicken stock
2 tb Dry oloroso sherry
16 Floz walnut oil
2 tb Balsamic vinegar
3 Floz reduced cooking liquor
1 tb Walnut halves shelled; blanched and
; skinned
Seasoning
1 Stick celery
4 Spring onions
1 sm Carrot
1 sm Courgette
1/2 sm Red pepper
1/2 sm Yellow pepper

INSTRUCTIONS

FOR THE MARINADE
Cut down either side of the breast bones of the pigeons and remove the
breasts. Make a lengthways incision under the fillets of the breasts to
make a pocket. Tuck inside a fresh bayleaf and a sprig of thyme. Remove
skin from breasts. Heat chicken stock in a frying pan, add the pigeon
breasts and poach gently for 2-3 minutes each side until cooked, but still
quite pink in the middle. Remove pigeons from stock.
Prepare marinade: Finely chop celery and spring onions. Peel carrot and
dice with courgette. Cut peppers in half and discard cores. Chop flesh. Fry
vegetables in a pan with a little walnut oil - keep them crisp and the
colours bright. Remove vegetables to a plate. Add sherry and vinegar to pan
and reduce to take out acidity. Add reduced stock, remaining walnut oil,
walnuts and seasoning and whisk until blended. Pour marinade into a deep
container. Add vegetables and then submerge squab in marinade, cool and
refrigerate overnight.
Serve thinly sliced with a little of the vegetables and marinade poured
round. Garnish with salad leaves.
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