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Ingredients
- 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
- Â Â Seasoning
- 1 stk celery
- 4 x Spring onions
- 1 sm Carrot
- 1 sm Courgette
- 1/2 sm Red pepper
- 1/2 sm Yellow pepper
Directions
- 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.
- 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.
- Serve thinly sliced with a little of the vegetables and marinade poured round. Garnish with salad leaves.
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