Table of Contents
- 1 List of ingredients (for 4 people):
- 2 To make this recipe 100% local!
- 3 Follow the recipe step by step
- 4 You will also like to cook…
- 5 **In what ways might the increased interest in squab as a festive dish be connected to contemporary concerns about sustainability and ethical food sourcing?**
A change from the traditional turkey or capon for your end-of-year holiday meals! And we put the spotlight on the squab with its delicate flesh and its delicious taste. A treat for the taste buds that will delight your guests.
List of ingredients (for 4 people):
- 4 squab fillets
- 80 gr of hazelnuts
- 80 gr de corn-flakes
- 1 egg
- 50 cl of chicken stock
- 1 teaspoon of honey
- 2 tablespoons of soy sauce
- Salt, pepper
- Butter
To make this recipe 100% local!
Quality products for the end of year celebrations by going directly to the producer:
Preparation of squab fillets in a hazelnut crust ©J.Bomard
Follow the recipe step by step
Stages 1 : Cut each squab fillet into 4.
Stages 2 : Chop the hazelnuts and crush the cornflakes, then mix them.
Stages 3 : Break the egg and beat it, add salt and pepper.
Stages 4 : Bread the cubes of squab fillets by dipping them in the egg then in the hazelnut – cornflakes mixture. If you wish, you can make skewers.
Stages 5 : Brown the breaded squab fillet cubes in butter in a pan. First on the skin side, then turn them over for 3 to 4 minutes so that they remain tender and pink inside. Keep them warm.
Stages 6 : Deglaze the pan with the chicken stock, add the honey and soy sauce, reduce this sauce somewhat and filter it, if necessary, to serve.
Stages 7 : Arrange the crusted fillets on a plate with the sauce separately, so you can dip them. Serve with oven-roasted vegetables like potatoes, carrots and parsnips.
🍷 Taste the squabs with an Anjou Rouge or the Black Panther, a special vintage from Domaine des Galloires.
Did you know?
In 1261, the household of the King of France consumed 400 pigeons daily, and that of the Queen almost as many. The pigeon was raised not only for its quality, but also for the flavor of its flesh.
Squab fillets in hazelnut crust ©J.Bomard
You will also like to cook…
**In what ways might the increased interest in squab as a festive dish be connected to contemporary concerns about sustainability and ethical food sourcing?**
## A Squab Thanksgiving? Exploring Modern Holiday Feasts
**Introduction**
Welcome to World Today News. Today we’re diving into the culinary world, exploring alternative festive dishes and the fascinating history behind them. Joining us today are Chef Emily Carter, a renowned culinary innovator, and Professor Michael Davison, an expert in food history and cultural trends. Welcome both! We’re here to discuss the intriguing suggestion of swapping the traditional turkey for squab this holiday season.
**Part 1: The Allure of Squab**
* **Emily, you’ve incorporated squab into your acclaimed tasting menus. What initially inspired you to champion this lesser-known bird as a festive centerpiece?**
* **Michael, historically, pigeon – the ancestor of squab – seems to have held a place of honor on grand dining tables. Why did this fall out of favour over time, and could this recipe mark a resurgence of interest?**
**Part 2: Recipe Exploration and Local Sourcing**
* **Emily, this recipe calls for a delicious hazelnut crust. Walk us through your thought process behind this specific flavor profile and how it complements the delicate taste of squab.**
* **Both Emily and Michael, the article emphasizes sourcing local ingredients. Why is this theme particularly relevant in the context of holiday feasting, and what are some practical tips our viewers can follow to embrace this approach?**
**Part 3: Modernizing Tradition and Engaging New Audiences**
* **Emily, what are your thoughts on food trends that encourage a departure from tradition? Does this recipe represent a shift towards more adventurous and sustainable holiday feasts?**
* **Michael, how might this push for alternative dishes influence family celebrations and intergenerational dining experiences? Could it spark new conversations and traditions around the holiday table?**
**Part 4: Pairing Suggestions and Savoring the Squab Experience**
* **Emily, the article recommends specific wine pairings for the dish. Could you elaborate on the rationale behind these suggestions and offer further guidance for choosing complementary beverages?**
* **what advice do you both have for listeners who are eager to experience squab for themselves? What tips can ensure a successful first encounter with this unique and flavorful bird?**
**Conclusion**
Thank you, Emily and Michael, for sharing your expertise and knowledge. This insightful conversation has offered viewers a glimpse into the evolution of holiday traditions and the possibilities of embracing delicious alternatives. We encourage our viewers to experiment in the kitchen and explore the diverse world of flavours that await them.
Be sure to check out our website for the full recipe and further resources on world-today-news.com.
