Squab with broad beans, olives and sage leaves

Recipe from: 6/11/1997 12:00:00 AM
Ingredients 20
Servings 4
Time

Ingredients

  • 750
    g
    young potatoes, boiled
  • 30
    ml
    chopped parsley
  • salt and pepper
  • 200
    ml
    extra virgin olive oil
  • 12
    sage leaves
  • 4
    garlic cloves, peeled
  • 4
    squab pigeons or petits poussins
  • sunflower oil for deep-frying
  • 225
    g
    broad beans, blanched, refreshed and shelled
  • JUS
  • 115
    g
    pigeon or poussin wings, necks, giblets and chopped liver
  • 30
    ml
    olive oil
  • 1
    carrot, peeled and chopped
  • 12
    mushroom stalks, chopped
  • 4
    small onions, chopped
  • 1
    celery stalk, chopped
  • 1
    garlic clove, peeled
  • 60
    ml
    port
  • 600
    ml
    chicken stock
  • 2
    sage leaves
 

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.
 

Read more on: poultry  |  roast  |  shallow-fry
 

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