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
165g spring onion, peeled and sliced thin
35g scallion whites, washed, dried, cut into ¼’ pieces
75g extra virgin olive oil
½g red thai chili
10g fresno chilies, seeded and stemmed
1g lime peel, pith completely removed
125g figi h2o
4g agar agar powder
43g fresh lime juice
40g champagne vinegar
300g baby Brussels sprouts, peeled, cut into very thin slivers, blanched and shocked
3g Serrano chilies chopped
Pinch lemon thyme leaves
8tbsp saffron vinaigrette
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.
Combine the ingredients and mix well.
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.
Combine all in a small sauté pan and cook on high heat until glazed and emulsified. Season with salt.
Divide the vinaigrette between 4 dinner plates. Arrange the brussel sprouts neatly onto the plate, then arrange the squab, as per the image.