Ingredients
Marinade and Squab
- 200 g molasses
- 40 g sherry vinegar
- 64 g soy sauce
- 5 g sesame oil
- 2 g garlic, worked to a paste with the flat of a knife
- 40 g black pepper, light toasted, ground fine
- 12 g star anise, lightly toasted, ground fine
- 24 g coriander, ground fine
- 8 g fennel seed, ground fine
- 8 g sumac, ground fine
- 12 g cumin, toasted, ground fine
- 4 g dried Mexican oregano, ground fine
- 3 g black cardamom seeds, ground fine
- ½ ea squab deboned
- 50 g marinade
- Salt
Vinaigrette Base and Green Chili Paste
- 325 g spring onion, peeled and sliced thin
- 65 g scallion whites, washed, dried, cut into ¼" pieces
- 150 g evo
- 1 g green thai chili
- 1½ g lime peel, pith completely removed
- 9 g salt
- 250 g Fiji H2o
- 8 g Telephone Brand agar agar
- 85 g fresh lime juice
- 80 g Champagne vinegar
- 14 g salt
- 20 g chili paste
- ½ g guar
- 800 g green finger chilies, ½ seeded, stemmed
- 40 g orange (thick skinned) peel, all pith removed
- 80 g salt
- 10 g salt
- 5 g pink grapefruit (thick skinned) zest; very gently with microplane
Nasturtium Vinaigrette and Peas and to Serve
- 275 g vinaigrette base
- 9 g orange and red nasturtiums, stems removed
- ¼ g saffron
- 15 g blowtorch charred red finger chilies from the stem side, peeled and stemmed
- 15 g butter
- 75 g baby sweet peas, frozen
- 3 g Serrano chili chopped
- Pinch lemon thyme leaves
- 2 g salt
- 50 g nasturtium vinaigrette
- 4 ea nasturtium petals
- 5 ea chive flowers
- 5 ea brassica flowers
How to Make It
-
Marinade
- Combine the ingredients and mix well. Squab
- Season the squab with salt and coat on both sides with the marinade.
- When ready to cook, place on a hot charcoal grill, skin side down, until crunchy and blackened; turn squab over and cook to temp. Vinaigrette Base
- Combine spring onion, scallion, olive oil, chili, lime peel and salt in a pot and cook, covered, until onions/scallions are completely tender without any color. Spread into a hotel pan and leave to cool.
- In a small pot, whisk agar agar into the water and bring to a simmer. Let simmer for exactly 1 minute, then mix with the lime juice, Champagne vinegar, salt, chili paste and guar gum thoroughly. Pour into a hotel pan and leave to cool.
- Combine all in the blender and purée until completely smooth. Cool over ice. Green Chili Paste
- Combine green chilies, orange peel and 80 g salt in a blender and process to medium smooth.
- Put the mixture into a very narrow container and double wrap with plastic wrap. Let sit at room temp for 24 hours.
- Pour into a chinois and let drain for exactly 30 minutes. (Reserve juice for another use).
- Remove paste and season with the remaining salt and grapefruit zest. Nasturtium Vinaigrette
- Purée until smooth and pass through a nonstick chinois. Peas
- Process the frozen, sweet peas in food processor to a medium mash.
- Place the processed peas in a pot with the remaining ingredients, stirring to combine, and cook until peas are tender. To Serve
- When ready, place the squab on a hot charcoal grill, skin side down, until crunchy and blackened; turn squab over and cook to temp. Plate as shown.