Name: Char Grilled Squab, Crushed Sweet Peas and Nasturtium Vinaigrette
Yield: Serves 1
Ingredients: Salt; 325 g spring onion, peeled and sliced thin; 40 g orange (thick skinned) peel, all pith removed; 8 g Telephone Brand agar agar; 800 g green finger chilies,½ seeded, stemmed; 24 g coriander, ground fine; 4 g dried Mexican oregano, ground fine; 2 g salt; 50 g nasturtium vinaigrette; Pinch lemon thyme leaves; 5 ea chive flowers; 5 ea brassica flowers; 8 g sumac, ground fine; 12 g cumin, toasted, ground fine; 20 g chili paste; 9 g salt; 1 g green thai chili; 1½ g lime peel, pith completely removed; 65 g scallion whites, washed, dried, cut into ¼” pieces; 200 g molasses; 12 g star anise, lightly toasted, ground fine; 40 g black pepper, light toasted, ground fine; 2 g garlic, worked to a paste with the flat of a knife; ¼ g saffron; 15 g blowtorch charred red finger chilies from the stem side, peeled and stemmed; 15 g butter; 75 g baby sweet peas, frozen; 3 g Serrano chili chopped; 14 g salt; 9 g orange and red nasturtiums, stems removed

Preparation info

Serves
1

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Marinade

200 g molasses
40 g sherry vinegar
64

Dinner

Method

Marinade

Combine the ingredients and mix well.

Squab

Season the squab with salt and coat on both sides with the marinade.
When ready to cook, place on a hot charcoal grill, skin side down, until crunchy and blackened; turn squab over and cook to temp.