Name: Roasted Squab with Spinach
Yield: Serves 6
Cuisine: Australian
Ingredients: 2 bunches English spinach, cleaned, washed and de-stemmed; 125 g (4 oz) butter, melted; pinch of fresh thyme leaves; 1 garlic clove, crushed; 3 tablespoons veal glaze; 155 g (5 oz) butter; 2 chopped golden shallots; salt and freshly ground black pepper; 6 squab, drawn, with hearts and livers reserved; 2 teaspoons chopped fresh thyme

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Ingredients

6 squab, drawn, with hearts and livers reserved
salt and freshly ground black pepper
2 teaspoons choppe

Method

Season the squab with the salt, pepper and thyme. Brush with the melted butter and roast in a hot oven (200°C/390°F) for 12 minutes. This will cook the squab to medium rare. If you like them medium, cook them for an extra 7 minutes. Cook for half an hou

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Roasted Squab with Spinach

Ingredients

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