Squab Through a Window Recipe Video
Summary
Preparation Time1 Hr 0 MinCooking Time1 Hr 0 Min
Ready In2 Hr 0 MinDifficulty LevelMedium
Health IndexHealthy++Servings2
SpecialityPart of Menu
Ingredients
Barley Risotto:
1/2 teaspoon shallots, finely diced
10 roasted pearl onions, peeled
1/2 teaspoon garlic, chopped
1 ounce bacon, finely chopped
4 ounces barley, cooked al dente
2 sprigs thyme, picked
2 squab breast
4 ounces chicken stock
1 ounce heavy cream
1 teaspoon unsalted butter
Curry-Apple Foam:
1 cup unfiltered apple cider
1/2 shallot, finely diced
1 teaspoon curry powder
2 Tablespoons tapioca starch
Directions
For the Barley:
Saute shallots, pearl onions, garlic, smoked bacon and barley, add chicken stock and stir constantly. Add heavy cream and reduce. Finish with butter, thyme, salt and pepper. Pan sear squab breasts on high heat to medium rare and rest for 3 minutes before slicing each one into three pieces.
For the Curry-Apple Foam:
Toast curry powder at a very low temperature before adding apple cider and shallots. Reduce by half and strain. Whisk in the tapioca starch, season, and place in iSi foamer in a hot water bath.
To Assemble:
Place glass cylinder on plate. Carefully spoon in the barley mixture and add sliced squab breast. Shake iSi foamer and slowly foam 3 inches up the tube. Tableside, remove glass cylinder to allow the foam to fall into the dish.
Wine Pairing:
A lean white with a fairly green profile like Vernaccio
Saute shallots, pearl onions, garlic, smoked bacon and barley, add chicken stock and stir constantly. Add heavy cream and reduce. Finish with butter, thyme, salt and pepper. Pan sear squab breasts on high heat to medium rare and rest for 3 minutes before slicing each one into three pieces.
For the Curry-Apple Foam:
Toast curry powder at a very low temperature before adding apple cider and shallots. Reduce by half and strain. Whisk in the tapioca starch, season, and place in iSi foamer in a hot water bath.
To Assemble:
Place glass cylinder on plate. Carefully spoon in the barley mixture and add sliced squab breast. Shake iSi foamer and slowly foam 3 inches up the tube. Tableside, remove glass cylinder to allow the foam to fall into the dish.
Wine Pairing:
A lean white with a fairly green profile like Vernaccio
