Aged squab/wild plum/rainbow purslane

Aged squab/wild plum/rainbow purslane

By
From
Igni
Serves
4
Photographer
Julian Kingma

The wild plums that I use for this sauce come from the side of the road on the way to Colac. I’ve been picking them for years, and whenever my parents come to visit during the season they bring me a few kilos, risking cuts and bruises from the wild trees. The plums have a really balanced flavour and at their freshest we serve them as is – fresh fruit to end the meal. Once they’ve gone past that stage is when we turn them into a sauce.

Be sure to use purslane that is in flower, has started to open and is still quite crisp when chewed – the flavour will be at its most fresh and alive at this point.

Ingredients

Quantity Ingredient
2 x 200g squab (pigeon), washed and thoroughly dried
clarified butter, for brushing
1 bunch flowering rainbow purslane

wild plum sauce

Quantity Ingredient
500g wild plums, (blood plums will also work)
2 star anise
2 teaspoons coriander seeds
3 cloves
1 fresh bay leaf
3 tablespoons cider vinegar
2 tablespoons rock sugar
2 tablespoons caster (superfine) sugar
splash apple-cider vinegar

Method

  1. Stuff the squab cavities and underneath the wings with dried grass or hay and leave to hang in a cool place for at least 14 days. Once aged, wipe the squab down with a damp cloth and remove the legs, head, wishbone and wings, setting aside the legs and reserving the rest for making a broth later.

    For the wild plum sauce, add all the ingredients to a large heavybased saucepan and cover with filtered water. Cover the pan with plastic wrap, bring to a simmer and leave to cook for 1 hour, then remove the plastic wrap, reduce the heat and cook for a further hour. Strain, pushing the mix gently through a fine sieve. Keep warm.

    Roast the squab crown over a medium fruitwood fire until rare, brushing with clarified butter as it cooks, then leave to rest in a warm spot. Add the squab legs to the fire and roast slowly, moving them around the heat and brushing with clarified butter as you go, until crisp.

    Plate, including the rainbow purslane, as you wish.
Tags:
igni
aaron turner
loam
melbourne
australian cooking
woodfire grill
geelong
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