Name: Rare Roasted Squab with Saffron, Green Olives and Preserved Lemon
Yield: Serves 6
Cuisine: Australian
Ingredients: 24 red shallots, peeled; 1.5 litres squab or game stock; 1 tablespoon coriander leaves; 2 teaspoons cummin seeds, roasted and ground; 6 cloves garlic, minced; 1 Preserved Lemon, finely chopped; 2 teaspoons hot paprika; 2 teaspoons turmeric powder, roasted; 100 g squab livers; 1 teaspoon saffron threads; 30 g ghee; 12 large green olives, pitted and quartered; 40 g unsalted butter; 120 ml olive oil; 2 teaspoons freshly minced ginger; 30 ml lemon juice, strained; ½ teaspoon black pepper, freshly ground; 6 x 400 g squabs

Preparation info

Serves
6

Difficulty
Medium

Appears in

Paramount Cooking

By Christine Manfield

Published 1995

About

Squabs are delectable birds and their meat holds up very well to rich, spicy flavours. Squab meat is at its best when cooked rare, when it is at its juiciest and tastiest. I am quite adamant that particular meats should never be overcooked. I would rather people choose something else if they are turned off by the relaxed nature of rare meat than have them disappointed by the texture of overcooked meat and laying that responsibility with the cook. The generic steak house can play that role b