Pickled squab pigeon with walnut oil
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Oven ready squab pigeons | |
| 1 | Bay leaf | |
| 4 | Sprigs fresh thyme | |
| 5 | Floz brown chicken stock | |
| 2 | tablespoons | Dry oloroso sherry |
| 16 | Floz walnut oil | |
| 2 | tablespoons | Balsamic vinegar |
| 3 | Floz reduced cooking liquor | |
| 1 | tablespoon | Walnut halves shelled; blanched and |
| ; skinned | ||
| Seasoning | ||
| 1 | Stick celery | |
| 4 | Spring onions | |
| 1 | small | Carrot |
| 1 | small | Courgette |
| ½ | small | Red pepper |
| ½ | small | Yellow pepper |
Directions
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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Carlton Food Network
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