Char Grilled Squab, Crushed Sweet Peas and Nasturtium Vinaigrette

Name: Char Grilled Squab, Crushed Sweet Peas and Nasturtium Vinaigrette
Yield: Serves 1
Ingredients: 15 g blowtorch charred red finger chilies from the stem side, peeled and stemmed; 8 g fennel seed, ground fine; 40 g black pepper, light toasted, ground fine; 24 g coriander, ground fine; 15 g butter; Salt; 75 g baby sweet peas, frozen; 40 g orange (thick skinned) peel, all pith removed; 2 g salt; 50 g nasturtium vinaigrette; 64 g soy sauce; 2 g garlic, worked to a paste with the flat of a knife; 1 g green thai chili; 1½ g lime peel, pith completely removed; 50 g marinade; 800 g green finger chilies,½ seeded, stemmed; 80 g Champagne vinegar; 5 ea chive flowers; 3 g Serrano chili chopped; 40 g sherry vinegar; ½ ea squab deboned; 12 g star anise, lightly toasted, ground fine; 3 g black cardamom seeds, ground fine; 4 g dried Mexican oregano, ground fine; 80 g salt; 12 g cumin, toasted, ground fine; 8 g sumac, ground fine; 9 g salt; ¼ g saffron; 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.