Top-ranked recipe named "Pickled Squab Pigeon with Walnut Oil"
Try this Pickled Squab Pigeon with Walnut Oil recipe, or contribute your own. "Bramleys" and "Tessa" are two tags used to describe Pickled Squab Pigeon with Walnut Oil.
Cut down either side of the breast bones of the pigeons and remove the breasts. Make a lengthways incision under the fillets of the breasts to make a pocket. Tuck inside a fresh bayleaf and a sprig of thyme. Remove skin from breasts. Heat chicken stock in a frying pan, add the pigeon breasts and poach gently for 2-3 minutes each side until cooked, but still quite pink in the middle. Remove pigeons from stock. Prepare marinade: Finely chop celery and spring onions. Peel carrot and dice with courgette. Cut peppers in half and discard cores. Chop flesh. Fry vegetables in a pan with a little walnut oil - keep them crisp and the colours bright. Remove vegetables to a plate. Add sherry and vinegar to pan and reduce to take out acidity. Add reduced stock, remaining walnut oil, walnuts and seasoning and whisk until blended. Pour marinade into a deep container. Add vegetables and then submerge squab in marinade, cool and refrigerate overnight. Serve thinly sliced with a little of the vegetables and marinade poured round. Garnish with salad leaves. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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