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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|Serving Size: 1 Serving (347g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 18 (15%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 137.5mg||5 %|
|Potassium 1010.6mg||27 %|
|Total Carbohydrate 26.4g||8 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 17.7g|
|Protein 5g||7 %|
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Calories per serving: 124
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