Lacquered Squab W- Gingered Cabbage and Fennel-Pear Puree

May 19, 2023May 19, 20230 2
Lacquered Squab with Gingered Cabbage and Fennel-Pear Puree
in Meat

Prep

30 min

Cook

35 min

Ready In

65 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 teaspoons kosher salt
1 teaspoon szechuan peppercorns
1 head fennel , trimmed and thinly sliced
1 1/2 bartlett pears , peeled , cored and diced large
1/4 cup grape juice , fresh ( verjus , a term Zaar 's computer wo n't accept )
1 small star anise ( or 1/2 large )
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 head napa cabbage
1/4 head radicchio
1 tablespoon olive oil , divided
2 cups spinach leaves , packed
1/2 teaspoon ginger , fresh , grated
1/2 teaspoon garlic , minced
1/2 teaspoon scallion , minced
2 tablespoons golden raisins , softened in hot water and chopped
1/2 teaspoon sherry wine vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon sesame oil
2 squab , backbones , breastbones and ribs removed
1/4 cup honey
1/2 teaspoon Chinese five spice powder

Nutrision Information

Servings Per Recipe
2
Calories
1265
Sugar
83g
Fat
33g
Lacquered Squab with Gingered Cabbage and Fennel-Pear Puree is a dish that combines a variety of unique flavors and textures. The squab is marinated in five-spice powder and honey, making it succulent and flavorful. The dish is accompanied by fennel-pear puree, which has a sweet and tangy taste and gingered cabbage, which has a slightly bitter taste. The dish is topped with spinach leaves and soft golden raisins, giving it a pop of color and flavor. This meal is perfect for an intimate dinner party or a special occasion. It is a dish that requires careful preparation and execution, but the final result is well worth the effort.

Instructions

1.Preheat oven to 375F.
2.Combine salt and Szechuan peppercorns and rub onto squab.
3.In a baking dish, place the squab on a rack, then into the oven. Roast for 12-15 minutes.
4.Combine fennel, pear, verjus, star anise, sugar, and salt in a pot. Cook until tender, then puree.
5.In a pan, heat olive oil, then add cabbage, radicchio, spinach, ginger, garlic, scallion, raisins, sherry wine vinegar, salt, sugar, and sesame oil. Saute until wilted.
6.Mix honey and Chinese Five-Spice powder, basting the squab with this mixture, and returning to the oven for 2-3 minutes.
7.Plate with the gingered cabbage and fennel-pear puree.

PROS

Lacquered Squab with Gingered Cabbage and Fennel-Pear Puree makes for a fantastic and flavorful meal that looks great and tastes delicious.

Its ingredients are healthy, and it is a filling and satisfying dish.
It is perfect for an intimate dinner or a special occasion.

CONS

Preparing Lacquered Squab with Gingered Cabbage and Fennel-Pear Puree takes some time and effort.
The dish requires careful attention to detail and several steps to make.

The fennel, cabbage, and radicchio provide a slightly bitter taste, which may not be suitable for some palates.

HEALTH & BENEFITS

Lacquered Squab with Gingered Cabbage and Fennel-Pear Puree is a healthy dish as it incorporates a variety of vegetables, such as fennel, cabbage, and radicchio, and these are rich in vitamins and minerals.
The squab in this dish is high in protein, making it an excellent source of nutrition for maintaining muscle mass. Furthermore, ginger has anti-inflammatory properties, which can help with digestion and reducing inflammation in the body.

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