Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 4 x organic squab, boned
- 4 Tbsp. herb, marinade
- Â Â sea salt
- Â Â freshly cracked black pepper
- 1 Tbsp. unsalted butter
- 1/2 med onion, peeled, roughly, minced
- 1/2 bn honey mushroom, roughly, minced
- Â Â sprig fresh thyme, minced
- 1 Tbsp. flour
- 4 Tbsp. sherry, preferably, amontillado
- 1 c. stock, game, or possibly chicken
- Â Â Fresh Herb Marinade
- 4 x cloves of garlic, chopped
- 1 bn fresh thyme, minced
- 1 bn fresh rosemary, minced
- 1 bn fresh Italian parsley, minced
- 1/2 c. extra virgin olive oil
- Â Â sea salt
- Â Â freshly cracked black pepper
- Â Â Garlic Fried Spinach
- 4 bn fresh spinach
- 1 x garlic, clove, peeled, roughly, minced
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. unsalted butter
- Â Â sea salt
- Â Â freshly cracked black pepper
- Â Â Roasted Yukon Gold Potatoes
- 2 med Yukon Gold potato, unsalted
- 4 Tbsp. unsalted butter
- 1 Tbsp. extra virgin olive oil
Direcciones
- Preheat oven to 450 degrees F.
- Rub the squabs all over with fresh herb marinade. Season with salt and pepper. In an oven proof skillet sear the skin side of the bird. Roast in the oven for approximately ten min or possibly till the squabs are cooked. Remove the squab from the pan to rest ten min to allow even distribution of juices. In the same pan heat butter and cook the minced onions and honey mushrooms till soft. Season. Add in sprig of thyme. Dust the onions and mushrooms with flour and cook out for a few min. Deglaze pan with sherry and reduce by half. Add in the stock and reduce further to sauce consistency.
- Fresh Herb Marinade:Combine all ingredients together.
- Garlic Fried Spinach:Wash and de-stem spinach. Heat pan on high. Add in extra virgin olive oil and butter. When the butter begins to sizzle add in the garlic and cook till soft. Add in the spinach right to the pan and saute/fry. Season to taste.
- Roasted Yukon Gold Potatoes:Boil the potatoes in salted water till tender and drain. Heat a pan on high. Add in the extra virgin olive oil and butter. When the butter begins to sizzle add in the potatoes. Saute/fry till lightly coloured. Season. Finish roasting the potatoes in the oven till golden and crispy. Toss occasionally.
- Assembly:Place the spinach in a mound in the centre of a large dinner plate. Place the roasted potatoes around the spinach. Top with the roasted squab and spoon the sauce over.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 693g | |
| Recipe makes 4 servings | |
| Calories 917 | |
| Calories from Fat 583 | 64% |
| Total Fat 66.02g | 83% |
| Saturated Fat 19.48g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 144mg | 48% |
| Sodium 486mg | 20% |
| Potassium 2560mg | 73% |
| Total Carbs 54.46g | 15% |
| Dietary Fiber 14.5g | 48% |
| Sugars 3.83g | 3% |
| Protein 32.13g | 51% |
