Serves 4
Ingredients
Squab
2squab deboned
200g marinade
Salt
Marinade
100g molasses
12g coriander, finely ground
20g sherry vinegar
4g fennel seed, finely ground
32g soy sauce
4g sumac, finely ground
2g sesame oil
6g cumin, toasted and finely ground
1g garlic, worked to a paste with the flat of a knife
2g dried Mexican oregano, finely ground
20g black pepper, lightly toasted and finely ground
1g black cardamom seeds, finely ground
6g star anise, lightly toasted and finely ground
Vinaigrette base
Set 1
165g spring onion, peeled and sliced thin
35g scallion whites, washed, dried, cut into ¼’ pieces
75g extra virgin olive oil
1g saffron
½g red thai chili
10g fresno chilies, seeded and stemmed
1g lime peel, pith completely removed
4g salt
Set 2
125g figi h2o
4g agar agar powder
Set 3
43g fresh lime juice
40g champagne vinegar
8g salt
½g guar
Brussel sprouts
4tbsp butter
2tbsp water
300g baby Brussels sprouts, peeled, cut into very thin slivers, blanched and shocked
3g Serrano chilies chopped
Pinch lemon thyme leaves
To serve
8tbsp saffron vinaigrette
Method
Squab
On the order squab season with salt and coat on both sides with marinade. To pick up, cook on a hot charcoal grill skin side down until crunchy and blackened; turn squab over and cook to temp.
Marinade
Combine the ingredients and mix well.
Vinaigrette base
Combine set 1 in a pot and cover. Cook until the spring onions are completely tender without any colour. Spread into a hotel pan and cool in the fridge. In a small pot whisk the agar into h2o and bring to a simmer. Allow to simmer for exactly 30 seconds, then mix with the 3rd set thoroughly. Pour into a hotel pan and let cool in the fridge. Combine all in the vita prep and puree until completely smooth. Cool over ice.
Brussel sprouts
Combine all in a small sauté pan and cook on high heat until glazed and emulsified. Season with salt.
To serve
Divide the vinaigrette between 4 dinner plates. Arrange the brussel sprouts neatly onto the plate, then arrange the squab, as per the image.