Warm
Salad of Squab with Honey-Soused Vegetables
Ingredients:
4 oz. Celeriac
4 oz. Kohlrabi
1 small Fennel Bulb
4 oz. Pearl Onions
2-3 tbls. Olive Oil
4 oz. Baby Carrots (scraped)
2 oz. Tiny Mushrooms (such as Chanterelles, trimmed)
1tbls. Butter
8 boneless Squab Breasts (about 3 oz. ea., boneless)
Seasalt and Freshly Ground Black Pepper
Marinade
Ingredients:
1 Shallot (minced)
1 tbls. Olive Oil
1 Fresh Thyme Sprig (lemon thyme, if possible)
1 tbls. Sherry Vinegar
1 tbls. Honey (clear flower-scented)
1/2 cup Peanut Oil
1\4 cup Hazelnut Oil
Juice of 1 Lime
Procedure:
1. First,
make the marinade. Gently sauté the shallot in
the olive oil with the thyme for about 5 minutes until
softened but not colored. Deglaze with the vinegar and
cook for a few seconds. Add the honey, peanut and hazelnut
oils, and the lime juice plus some seasoning. Keep warm.
2.
Peel the celeriac and kohlrabi and cut
into cubes or batons, varying the lengths and shapes to
add interest. Keep the thickness even so the vegetables
cook nicely. Peel the outside ribs of the fennel with
a swivel peeler, then cut lengthwise into wedges. Blanch
the onions in boiling water for 2 minutes, then drain
and peel.
3.
Heat 1 - 2 tbls. of olive oil in a heavy-based
frying pan and stir in all the vegetables. Cook gently
for 5 - 7 minutes, stirring occasionally, until they just
begin to soften, but without coloring them. Remove from
the heat and pour over three-fourths of the marinade.
Leave the vegetables to cool in this for at least 2 hours.
Do not chill, as they should be served at room temperature.
4.
Now for the squab. Heat another tablespoon
of olive oil with the butter in a heavy-based frying pan.
Season the breasts and cook, skin-side down, for about
3 minutes. Flip the breasts over and cook the other side
for 2 - 3 minutes. They should feel lightly springy when
pressed. Season again. Leave for 3 minutes or so while
you serve the vegetables.
5.
Drain the vegetables of their marinade
(this can be re-used should you wish). Divide among four
plates. Slice the squab breasts on the diagonal, or leave
them whole, and sit on top of the vegetables. Trickle
some of the remaining marinade over and serve hot.
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