Roasted Squab with Cherries, Beetroot Purée, Chocolate Ganache and Pastilla

Name: Roasted Squab with Cherries, Beetroot Purée, Chocolate Ganache and Pastilla
Yield: Serves 8
Cuisine: Australia
Ingredients: 16 Pink Turnips; 20 g (¾ oz) Finely Diced Black Winter Truffle; 50 ml (1¾ fl oz) Reduced Veal Stock (Glaze); 20 ml (½ fl oz) Pedro Ximénez Sherry; 70 ml (2½ fl oz) Grapeseed Oil; 32 Butter Bean Flowers; 16 Okra Shoots; 1 Head Fresh Elderflowers; Pure Icing (Confectioners’) Sugar, For Dusting; 70 g (2½ oz) Caster (Superfine) Sugar; 40 ml (1¼ fl oz) Pedro Ximénez Noble Sour Vinegar; 250 g (9 oz) Unsalted Butter; 5 French Shallots; 1 Carrot, Diced; 4 × 500 g (1 lb 2 oz) Squabs; Fine Sea Salt; 1 litre (35 fl oz/4 cups) Chicken Stock; ¼ Teaspoon Cumin Seeds; ½ Teaspoon Coriander Seeds; ½ Brown Onion, Diced; 1 White Celery Stalk (Inner Stalk), Diced; 1 Garlic Clove, Finely Diced; 1 Teaspoon Honey; 20 g (¾ oz) Whole Blanched Almonds, Roasted; ⅛ Teaspoon Broken Cinnamon Quill; Rock Salt; 2 Beetroots, Trimmed; 150 g (5 oz) Almond Cream; Bittersweet Chocolate Black Pudding; 2 Sheets Tunisian Brik Pastry

Preparation info

Serves
8

Difficulty
Complex

Appears in

Quay

By Peter Gilmore

Published 2010

About

I love serving squab with ingredients such as cherries, sherry, chocolate, beetroot, black pudding and truffle. The flavours are rich and earthy and really complement the rare meaty flesh of the squab. The Moorish spices in the pastilla accentuate the exotic nature of the dish.

Ingredients

Bittersweet Chocolate Black Pudding
150 g (5 oz) Almond Cream

Oceania
Australia
Sydney
Main course

Method

Prepare the bittersweet chocolate black pudding. When completely cool, carefully remove from the bag and roughly cut into 1 cm (½ inch) cubes. You will need only 150 g (