Yield: 20 Servings
Ingredients:
Cured Squab:
- 4 squabs
- 1 pint apple cider
- ¼ cup salt
- ¼ cup maple sugar
- 1 Tablespoon cumin, ground
- 1 teaspoon coriander seed, ground
- 1 teaspoon cinnamon
- 1 teaspoon red chile powder
Fig Ketchup Jelly
- 2 Tablespoons oil
- 1 onion, diced
- 1 Tablespoon garlic, chopped
- 1 Tablespoon ginger, chopped
- 2 Tablespoons tomato paste
- 1 cup white wine
- 2 cups apple cider
- 1 pound figs, chopped
- ½ cup rice vinegar
- Salt
- Sugar
- 3 Tablespoons agar agar
Squab Burger:
- 2 Tablespoons vegetable oil
- ½ pound cured squab meat
- ½ cup cooked quinoa
- ½ onion, chopped
- ½ cup shiitake, chopped
- ½ teaspoon allspice, ground
- ½ teaspoon ground cinnamon, ground
- ½ teaspoon cumin, ground
- Salt and pepper
- 6 Tablespoons parsley, chopped
- 1 teaspoon balsamic
- Olive oil, for molding the burgers
- Vegetable oil for frying
To Assemble and Serve:
- Micro greens
Method:
For the Cured Squab:
Combine the apple cider, salt, sugar, cumin, coriander and
cinnamon to form the brine. Add the squab and marinate for
2 hours refrigerated. Remove the squab from brine and pat
dry, then remove the meat from the bones and grind, setting
aside to chill. Discard the bones and chill for 30 minutes.
For the Fig Ketchup Jelly:
Heat oil on medium heat, then sauté onion for 5 minutes
or until soft. Add the garlic and ginger and cook for 3 more
minutes. Add the tomato paste and cook for an additional 2
minutes, then deglaze with the wine. Cook until almost completely
evaporated, then add the apple juice and figs. Reduce the
heat and simmer for 30 minutes, then remove from heat and
purée the sauce in a blender. Season to taste with
vinegar, salt and a dash of sugar. Strain and set aside. Remove
2 cups of the sauce and mix in the agar agar, allowing it
to blossom in the sauce for 12 minutes, then return the agar
mixture to the heat and bring to a boil, reduce heat, and
simmer stirring for 5 minutes. Fold the agar mixture into
the reserved fig liquid, then pour mixture into a cold container
and allow to chill. Once set, return the jelly to the blender
and puree until smooth.
For the Squab Burger:
Heat the vegetable oil in a sauté pan over medium heat.
Sauté the onion and shitake until onion is caramelized,
approximately 5 minutes, then remove from the heat and set
aside to cool. In a large bowl combine the Cured Squab, quinoa
and onion mixture, then add the allspice, cinnamon, and cumin.
Season with salt and pepper and add the parsley and balsamic
vinegar. Knead the mixtures with oiled hands and form 20 burger
cylinders. Pan fry in a saucepan with oil for 2 minutes or
until the outside is golden brown. Serve warm, with Fig Ketchup
Jelly and micro greens.
back to top
|
