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Spiced Squab with Heirloom Carrots and Pomegranate Jus<div><br></div><div><div class="article-body" itemprop="articleBody" style="margin: 0px; padding: 0px; border: 0px; outline: 0px; vertical-align: baseline; position: relative;">Preparation time:45 minsCooking time:1 hour 15 minsServes:4<div class="module-header" id="yui_3_9_1_1_1399307227134_742" style="margin: 0px; padding: 0px; border: 0px; outline: 0px; vertical-align: baseline;">0 ratings</div><div class="module-content" id="yui_3_9_1_1_1399307227134_748" style="margin: 0px; padding: 0px; border: 0px; outline: 0px; vertical-align: baseline; background-image: url(https://s.yimg.com/ao/i/mp/properties/multipass/img/rating.g1395014294.png); width: 127px; height: 20px; background-position: 0px -179px; background-repeat: no-repeat no-repeat;">12345</div><div class="column-1-2 ingredients" style="margin: 0px 0px 0px 7.796875px; padding: 8px 0px 0px; border: 0px; outline: 0px; vertical-align: baseline; zoom: 1; float: left; width: 304.625px;">Ingredients<ol style="margin: 0px; padding: 0px 0px 16px; border: 0px; outline: 0px; vertical-align: baseline; list-style: none;"><li class="ingredients" style="margin: 0px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline;">4 squab breasts, skin on</li></ol>Squab Stock<ol style="margin: 0px; padding: 0px 0px 16px; border: 0px; outline: 0px; vertical-align: baseline; list-style: none;"><li class="ingredients" style="margin: 0px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline;">2 squab carcasses</li><li class="ingredients" style="margin: 0px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline;">1 large carrot, chopped</li><li class="ingredients" style="margin: 0px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline;">1 large onion, chopped</li><li class="ingredients" style="margin: 0px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline;">2 celery stalks, chopped</li><li class="ingredients" style="margin: 0px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline;">2 cloves garlic, bruised</li><li class="ingredients" style="margin: 0px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline;">1 cinnamon quill</li><li class="ingredients" style="margin: 0px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline;">1 tsp cumin seeds</li><li class="ingredients" style="margin: 0px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline;">1 tsp coriander seeds</li><li class="ingredients" style="margin: 0px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline;">1 tsp black peppercorns</li><li class="ingredients" style="margin: 0px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline;">1 litre water</li></ol>Pomegranate Molasses<ol style="margin: 0px; padding: 0px 0px 16px; border: 0px; outline: 0px; vertical-align: baseline; list-style: none;"><li class="ingredients" style="margin: 0px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline;">300ml pomegranate juice</li><li class="ingredients" style="margin: 0px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline;">2 tbs white sugar</li><li class="ingredients" style="margin: 0px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline;">juice of half a lemon</li></ol>Pickled Radishes<ol style="margin: 0px; padding: 0px 0px 16px; border: 0px; outline: 0px; vertical-align: baseline; list-style: none;"><li class="ingredients" style="margin: 0px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline;">125ml rice wine vinegar</li><li class="ingredients" style="margin: 0px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline;">60ml water</li><li class="ingredients" style="margin: 0px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline;">2 tbs caster sugar</li><li class="ingredients" style="margin: 0px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline;">large pinch salt</li><li class="ingredients" style="margin: 0px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline;">4 radishes, thinly sliced</li></ol>Artichokes Puree<ol style="margin: 0px; padding: 0px 0px 16px; border: 0px; outline: 0px; vertical-align: baseline; list-style: none;"><li class="ingredients" style="margin: 0px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline;">400g Jerusalem artichokes, peeled, chopped</li><li class="ingredients" style="margin: 0px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline;">40ml thickened cream</li></ol>Pomegranate Jus<ol style="margin: 0px; padding: 0px 0px 16px; border: 0px; outline: 0px; vertical-align: baseline; list-style: none;"><li class="ingredients" style="margin: 0px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline;">1 quantity squab stock</li><li class="ingredients" style="margin: 0px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline;">100ml pomegranate molasses (recipe above)</li><li class="ingredients" style="margin: 0px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline;">1 tbs butter</li></ol>Heirloom Carrots<ol style="margin: 0px; padding: 0px 0px 16px; border: 0px; outline: 0px; vertical-align: baseline; list-style: none;"><li class="ingredients" style="margin: 0px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline;">1 bunch baby heirloom carrots, peeled</li><li class="ingredients" style="margin: 0px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline;">2 tsp olive oil</li><li class="ingredients" style="margin: 0px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline;">40g butter</li><li class="ingredients" style="margin: 0px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline;">1 tsp cumin seeds</li><li class="ingredients" style="margin: 0px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline;">2 tbs honey</li></ol>Spice Rub<ol style="margin: 0px; padding: 0px 0px 16px; border: 0px; outline: 0px; vertical-align: baseline; list-style: none;"><li class="ingredients" style="margin: 0px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline;">½ tsp ground cinnamon</li><li class="ingredients" style="margin: 0px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline;">½ tsp ground cumin</li><li class="ingredients" style="margin: 0px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline;">½ tsp ground coriander seeds</li><li class="ingredients" style="margin: 0px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline;">½ tsp tsp salt</li></ol></div><div class="column-1-2 notes" style="margin: 0px 0px 0px 7.796875px; padding: 8px 0px 0px; border: 0px; outline: 0px; vertical-align: baseline; zoom: 1; float: left; width: 304.625px;">Notes<ol style="margin: 0px; padding: 0px 0px 16px; border: 0px; outline: 0px; vertical-align: baseline; list-style: none;"><li style="margin: 4px 0px 8px 16px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline; list-style: disc;">Squab is a type of pigeon bred for eating.</li><li style="margin: 4px 0px 8px 16px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline; list-style: disc;">Jerusalem artichokes have a nutty flavour, look a bit like knobbly ginger and can be cooked and treated similar to a potato. They are not the same family and not to be confused with Globe artichokes.</li><li style="margin: 4px 0px 8px 16px; padding: 2px 0px; border: 0px; outline: 0px; vertical-align: baseline; list-style: disc;">These pickled radishes would also be great served with cold meats or a cheese platter or added to a spring vegetable salad.</li></ol></div><div class="column-1 method" style="margin: 0px 3.953125px 0px 7.796875px; padding: 0px; border: 0px; outline: 0px; vertical-align: baseline; clear: both;">Method<ol itemprop="recipeInstructions" style="margin: 24px 0px 0px 22px; padding: 0px; border: 0px; outline: 0px; vertical-align: baseline; list-style: none;"><li style="margin: 0px; padding: 0px 0px 4px; border: 0px; outline: 0px; vertical-align: baseline; list-style: decimal; position: relative;"><span style="margin: 0px; padding: 0px; border: 0px; outline: 0px; vertical-align: baseline;">To make the stock, place all ingredients in a pressure cooker. Bring to pressure and cook for 1 hour. Release pressure. Strain and discard solids.</span></li><li style="margin: 0px; padding: 0px 0px 4px; border: 0px; outline: 0px; vertical-align: baseline; list-style: decimal; position: relative;"><span style="margin: 0px; padding: 0px; border: 0px; outline: 0px; vertical-align: baseline;">To make the molasses, stir all ingredients in a medium saucepan over medium heat until sugar dissolves. Simmer for about 15 minutes or until reduced to 100ml and is the consistency of runny honey (watch carefully as it will burn if left too long). Set aside.</span></li><li style="margin: 0px; padding: 0px 0px 4px; border: 0px; outline: 0px; vertical-align: baseline; list-style: decimal; position: relative;"><span style="margin: 0px; padding: 0px; border: 0px; outline: 0px; vertical-align: baseline;">To pickle radish, stir vinegar, water, sugar and salt in a small saucepan over low heat until sugar dissolves. Boil for 3 minutes. Remove from heat and cool slightly. Pour over radishes in a heatproof bowl. Refrigerate for at least 2 hours to pickle. Drain to serve.</span></li><li style="margin: 0px; padding: 0px 0px 4px; border: 0px; outline: 0px; vertical-align: baseline; list-style: decimal; position: relative;"><span style="margin: 0px; padding: 0px; border: 0px; outline: 0px; vertical-align: baseline;">To make artichoke purée, place artichokes in a saucepan of cold, salted water. Bring to a boil. Boil until soft. Drain. Blend to form a thick purée. Pass through a drum sieve. Beat in cream with a wooden spoon. Season.</span></li><li style="margin: 0px; padding: 0px 0px 4px; border: 0px; outline: 0px; vertical-align: baseline; list-style: decimal; position: relative;"><span style="margin: 0px; padding: 0px; border: 0px; outline: 0px; vertical-align: baseline;">To make jus, bring stock and molasses to a simmer in a medium frying pan. Simmer until thickened and reduced to about 150ml. Whisk in butter. Season.</span></li><li style="margin: 0px; padding: 0px 0px 4px; border: 0px; outline: 0px; vertical-align: baseline; list-style: decimal; position: relative;"><span style="margin: 0px; padding: 0px; border: 0px; outline: 0px; vertical-align: baseline;">To cook carrots, place them in a saucepan of cold, salted water. Bring to a boil. Boil until almost tender. Drain.</span></li><li style="margin: 0px; padding: 0px 0px 4px; border: 0px; outline: 0px; vertical-align: baseline; list-style: decimal; position: relative;"><span style="margin: 0px; padding: 0px; border: 0px; outline: 0px; vertical-align: baseline;">Heat oil, butter and cumin seeds in a frying pan over medium-low heat. Cook seeds for 2 minutes or until fragrant. Add carrots. Cook, turning occasionally, until tender. Add honey. Cook, tossing, until caramelised.</span></li><li style="margin: 0px; padding: 0px 0px 4px; border: 0px; outline: 0px; vertical-align: baseline; list-style: decimal; position: relative;"><span style="margin: 0px; padding: 0px; border: 0px; outline: 0px; vertical-align: baseline;">Score the skin of the squab breasts and season well.</span></li><li style="margin: 0px; padding: 0px 0px 4px; border: 0px; outline: 0px; vertical-align: baseline; list-style: decimal; position: relative;"><span style="margin: 0px; padding: 0px; border: 0px; outline: 0px; vertical-align: baseline;">To make spice rub, combine all ingredients in a bowl. Dip the flesh side of each breast into the spice mix to completely cover and shake off any excess. Spray both sides with olive oil.</span></li><li style="margin: 0px; padding: 0px 0px 4px; border: 0px; outline: 0px; vertical-align: baseline; list-style: decimal; position: relative;"><span style="margin: 0px; padding: 0px; border: 0px; outline: 0px; vertical-align: baseline;">Heat a frying pan over medium-high heat. Cook squab, skin side up, for 3 minutes. Reduce the heat to medium-low. Turn squab and for a further 3 more minutes. Remove from the heat and transfer to a warm plate to rest for 5 minutes. Slice.</span></li><li style="margin: 0px; padding: 0px 0px 4px; border: 0px; outline: 0px; vertical-align: baseline; list-style: decimal; position: relative;"><span style="margin: 0px; padding: 0px; border: 0px; outline: 0px; vertical-align: baseline;">Serve squab with artichoke purée, carrots, pickled radishes and jus. Garnish with micro herbs.</span></li></ol></div></div></div>

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