Char Grilled Squab, Crushed Sweet Peas and Nasturtium Vinaigrette

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Ingredients

Marinade

  • 200 g molasses
  • 40 g sherry vinegar
  • 64 g soy sauce
  • 5 g sesame oil
  • 2 g garlic, worked to a paste with the flat of a knife
  • 40 g black pepper, light toasted, ground fine
  • 12 g star anise, lightly toasted, ground fine
  • 24 g coriander, ground fine
  • 8 g fennel seed, ground fine
  • 8 g sumac, ground fine
  • 12 g cumin, toasted, ground fine
  • 4 g dried Mexican oregano, ground fine
  • 3 g black cardamom seeds, ground fine

Squab

  • ½ ea squab deboned
  • 50 g marinade
  • Salt

Vinaigrette Base

  • 325 g spring onion, peeled and sliced thin
  • 65 g scallion whites, washed, dried, cut into ¼” pieces
  • 150 g evo
  • 1 g green thai chili
  • g lime peel, pith completely removed
  • 9 g salt
  • 250 g Fiji H2o
  • 8 g Telephone Brand agar agar
  • 85 g fresh lime juice
  • 80 g Champagne vinegar
  • 14 g salt
  • 20 g chili paste
  • ½ g guar

Green Chili Paste

  • 800 g green finger chilies,½ seeded, stemmed
  • 40 g orange (thick skinned) peel, all pith removed
  • 80 g salt
  • 10 g salt
  • 5 g pink grapefruit (thick skinned) zest; very gently with microplane

Nasturtium Vinaigrette

  • 275 g vinaigrette base
  • 9 g orange and red nasturtiums, stems removed
  • ¼ g saffron
  • 15 g blowtorch charred red finger chilies from the stem side, peeled and stemmed

Peas

  • 15 g butter
  • 75 g baby sweet peas, frozen
  • 3 g Serrano chili chopped
  • Pinch lemon thyme leaves
  • 2 g salt

To Serve

  • 50 g nasturtium vinaigrette
  • 4 ea nasturtium petals
  • 5 ea chive flowers
  • 5 ea brassica flowers

Method

Marinade

Combine the ingredients and mix well.

Squab

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

Vinaigrette Base

  1. Combine spring onion, scallion, olive oil, chili, lime peel and salt in a pot and cook, covered, until onions/scallions are completely tender without any color. Spread into a hotel pan and leave to cool.
  2. In a small pot, whisk agar agar into the water and bring to a simmer. Let simmer for exactly 1 minute, then mix with the lime juice, Champagne vinegar, salt, chili paste and guar gum thoroughly. Pour into a hotel pan and leave to cool.
  3. Combine all in the blender and purée until completely smooth. Cool over ice.

Green Chili Paste

  1. Combine green chilies, orange peel and 80 g salt in a blender and process to medium smooth.
  2. Put the mixture into a very narrow container and double wrap with plastic wrap. Let sit at room temp for 24 hours.
  3. Pour into a chinois and let drain for exactly 30 minutes. (Reserve juice for another use).
  4. Remove paste and season with the remaining salt and grapefruit zest.

Nasturtium Vinaigrette

Purée until smooth and pass through a nonstick chinois.

Peas

  1. Process the frozen, sweet peas in food processor to a medium mash.
  2. Place the processed peas in a pot with the remaining ingredients, stirring to combine, and cook until peas are tender.

To Serve

When ready, place the squab on a hot charcoal grill, skin side down, until crunchy and blackened; turn squab over and cook to temp. Plate as shown.

Chef Magazine / Issue 42 / September / 2015
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