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Рецепт Pickled Squab Pigeon With Walnut Oil
by Global Cookbook

Pickled Squab Pigeon With Walnut Oil
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Ингредиенты

  • 2 x Oven ready squab pigeons
  • 1 x Bay leaf
  • 4 sprg fresh thyme
  • 5 fl ounce brown chicken stock
  • 2 Tbsp. Dry oloroso sherry
  • 16 fl ounce walnut oil
  • 2 Tbsp. Balsamic vinegar
  • 3 fl ounce reduced cooking liquor
  • 1 Tbsp. Walnut halves shelled, blanched and skinned
  •     Seasoning
  • 1 stk celery
  • 4 x Spring onions
  • 1 sm Carrot
  • 1 sm Courgette
  • 1/2 sm Red pepper
  • 1/2 sm Yellow pepper

Инструкции

  1. 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 in the pigeon breasts and poach gently for 2-3 min each side till cooked, but still quite pink in the middle. Remove pigeons from stock.
  2. Prepare marinade: Finely chop celery and spring onions. Peel carrot and dice with courgette. Cut peppers in half and throw away 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 in sherry and vinegar to pan and reduce to take out acidity. Add in reduced stock, remaining walnut oil, walnuts and seasoning and whisk till blended. Pour marinade into a deep container. Add in vegetables and then submerge squab in marinade, cold and chill overnight.
  3. Serve thinly sliced with a little of the vegetables and marinade poured round. Garnish with salad leaves.