Name: Squab with broad beans, olives and sage leaves
Yield: 4 servings
Cuisine: Boil
Ingredients: 750.00 g potatoes; 30.00 ml fresh parsley chopped; salt and freshly ground black pepper; 200.00 ml olive oil extra virgin; 12.00 fresh sage leaves; 4.00 garlic cloves, peeled; 4.00 squab or petits poussins; sunflower oil for deep frying; 225.00 g broad beans blanched; 115.00 g pigeon or poussin; 30.00 ml fresh chillies 573; 1.00 carrots peeled and chopped; 12.00 mushrooms chopped; 4.00 onions small, chopped; 1.00 celery stalks chopped; 1.00 garlic cloves, peeled; 60.00 ml port; 600.00 ml stock chicken; 2.00 fresh sage leaves

Recipe Disclaimer

Tap for method

Ingredients (19)

750.00 g	potatoes
30.00 ml	fresh parsley — chopped
	salt and freshly ground black pepper
200.00 ml	olive oil — extra virgin
12.00	fresh sage — leaves
4.00	garlic — cloves, peeled
4.00	squab — or petits poussins
	sunflower oil — for deep frying
225.00 g	broad beans — blanched

JUS

115.00 g	pigeon — or poussin
30.00 ml	fresh chillies — 573
1.00	carrots — peeled and chopped
12.00	mushrooms — chopped
4.00	onions — small, chopped
1.00	celery stalks — chopped
1.00	garlic — cloves, peeled
60.00 ml	port
600.00 ml	stock — chicken
2.00	fresh sage — leaves

Tap for ingredients

Method:

JUS: Fry wings, necks and giblets in oil until well browned. Add carrot, mushroom stalks, onions, celery and garlic. Sauté briefly.
Add port and stock. Simmer uncovered to reduce by half.
Add liver, cook briefly and press through a fine sieve into a clean pan. Add sage and reserve.
Mash potatoes, add parsley, seasoning and 150 ml (3/5 cup) olive oil. Keep warm.
Place a sage leaf and a garlic clove in stomach cavity of each bird. Brush outside with olive oil and season. Brown in a heavy-based frying pan.
Transfer to a hot roasting pan, baste with oil and roast at 200 ºC for 8 to 10 minutes (30 to 40 minutes for petits poussins). Remove and allow to rest in a warm place for 5 minutes.
Boil jus and keep warm.
Meanwhile, heat sunflower oil to 190 ºC. Fry remaining sage leaves for 5 to 6 seconds to crisp (they will split). Remove and drain on paper towels.
Carve breasts and legs from birds. Mound potato on plates, arrange meat on top, spoon beans around and drizzle olive oil over.
Pour a little jus over meat and top each with 2 sage leaves.