Pickled Squab Pigeon with Walnut Oil

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2 Oven ready squab pigeons
5 Floz brown chicken stock
1 Stick celery
1/2 sm Yellow pepper
1 Bay leaf
2 tb Balsamic vinegar
1 sm Courgette
1/2 sm Cayenne pepper
2 tb Dry oloroso sherry
; skinned
16 Floz walnut oil
1 sm Carrot
1 tb Walnut halves shelled;
4 Sprigs fresh thyme
4 Spring onions
3 Floz reduced cooking liquor

Original recipe makes 1 servings



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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