| 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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