Esta es una exhibición prevé de cómo se va ver la receta de 'Pickled Squab Pigeon With Walnut Oil' imprimido.

Receta Pickled Squab Pigeon With Walnut Oil
by Global Cookbook

Pickled Squab Pigeon With Walnut Oil
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 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

Direcciones

  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.