Marinated, stuffed squab served with griddled zucchini, roasted capsicum and onion napped with a lightly cinnamon infused wine jus. Invented as an entree for a Wine and Beef Club dinner as part of our effort for the annual local Restaurant of the Year Award. We won too!
Place squab in non-reactive pan
In a small bowl place garlic, chilli, cumin, coriander, turmeric, cinnamon, olive oil and salt and pepper.
Pour evenly over squab and rub in well
Cover with cling wrap and marinate in fridge for at least two hours, or overnight
Remove from fridge and bring up to room temperature before cooking
Pre-heat oven to 190C
Place cous-cous in bowl and cover with boiling chicken stock to 2cm over top of cous-cous
Leave until stock is fully absorbed
When absorbed fluff lightly with the back of a fork
Gently fold remaining stuffing ingredients into cous- cous
Fill squab cavities with stuffing and secure with toothpicks or kitchen string
Lightly sprinkle squab with olive oil and rub marinade ingredients evenly over each bird
Place in oven and roast for 30-35 minutes
5 minutes before birds are ready, sautee onion gently in pan
Remove squab from oven, cover with foil and set aside to rest
Place zucchini on griddle and cook lightly on each side
Place squab pan over med heat and when hot, deglaze with wine
Reduce by half at gentle simmer
Add roasted capsicum to onion and warm through then dress with 1 tsp, balsamic vinegar and 1 tsp. olive oil
Add a teaspoon of butter to jus and stir through
Arrange all neatly on warmed plates and garnish with coriander leaves
Nap squab with jus and serve
With the cumin, coriander and fenugreek it is always better to grind your own seeds. An electric coffee grinder is excellent for this. This recipe may seem a little complicated but it is actually very easy if you are well organised. Cardamom is also nice with this or serving on a bed of smashed garlic sweet potato. Preserved lemon is great in the stuffing also.
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