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

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 (

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

Ingredients

Method

Components

Part of