Asafir with Sumac Locro De Zapollo

Yield: 4 servings

Ingredients:

Pomegranate Chocolate Jus:

• Reserved squab carcasses
• Reserved corn cobs (no kernels)
• ¼ cup (60 ml) olive oil
• 1 quart (1 L) water
• ½ cup + 2 tablespoons (150 ml) pomegranate molasses
• 6 tablespoons (90 ml) cold butter, cubed
• 18 dark chocolate callets (or pistoles)
• Salt

 Lime Kataifi:

• 2 cups (470 ml) kataifi, thawed
• 2 tablespoons (30 ml) oil
• 1/3 cup (80 ml) butter, melted
• Salt
• 1 lime, zest

Pistachio Crusted Squab:

• 2 whole squabs
• Salt and pepper
• ¾ cup (180 ml) panko breadcrumbs, medium fine
• ¾ cup (180 ml) roasted pistachios, ground
• ½ cup (120 ml) all-purpose flour
• 2 eggs, beaten
• 3 tablespoons (45 ml) olive oil

 Sumac Locro de Zapallo:

• 2 tablespoons (30 ml) olive oil
• ½ red onion, small dice
• 3 garlic cloves, minced
• 4 ears of corn, kernels only (reserve cobs for jus)
• 2 small butternut squash, peeled and cut into ¼ inch (3 mm) cubes
• Salt and pepper
• 1 tablespoon (15 ml) sumac
• ½ lemon, zest and juice
• 1 tablespoon (15 ml) butter
• 2 tablespoons (30 ml) chopped parsley

Method:

Pomegranate Chocolate Jus:

Cut the squab carcasses and corn cobs into rough, even, 2-inch (5 cm) chunks.

Heat oil in a small pot over medium-high heat. Add the carcass and cob chunks and sear, stirring, until evenly browned.

Strain out the oil and add the water. Return to medium heat and bring to a gentle simmer. Cook for 2 hours.

Strain the stock, discarding the solids and returning the liquid to the pot. Bring the strained stock to a boil and cook until the volume is reduced to 1 cup (240 ml) and is thick enough to coat the back of a spoon.

Add the pomegranate molasses, simmer for 3-4 minutes until warmed through.

Remove the sauce from the heat, swirl in butter, then chocolate.

Season with salt.

Lime Kataifi:

Preheat oven to 325 F (160 C).

Brush a muffin tin (8 muffin cups) with oil.

Use a fork to spin small mounds of the kataifi into a circular shape, then transfer the mounds into the cups of the muffin tin, shaping them into the cups.

Drizzle a little melted butter over the nests to coat.

Place a 2^nd muffin tin over the top and bake for 15 minutes until golden.

When ready, remove from oven and transfer to a plate.

Season with salt and grate lime zest over the pastry.

For the Pistachio Crusted Squab:

Remove the squab breasts, leaving the skin on, reserve legs and carcasses for stock.

Combine the breadcrumbs with the pistachios in a small food processor and pule to combine to a somewhat fine powder.

Make a dredging station with one plate of flour, one plate of egg, and one plate of the breadcrumb-pistachio mixture.

Dip flesh side of squab breast (keeping the skin side clear) into the flour, then the egg, then the breadcrumb-pistachio mixture, pressing well to ensure the pistachio crust sticks properly to the squab.

Season the skin side of the breast with salt and pepper.

Before Serving: heat the oil in a cast iron skillet over medium heat.

Sear the squab breast in the skillet, skin side down, for 3-4 minutes, until golden and crispy.

Turn to sear the pistachio crust slowly for 2-3 minutes, use fingers to press on the sides of the breast and tilt it so that all the crust gets a little colour and crispiness.

Remove and let rest for 5 minutes before serving.

Sumac Locro de Zapallo:

Heat oil in a skillet over medium heat, add onion and garlic and cook for 2 minutes, until translucent.

Add squash and cook for 3 minutes, occasionally tossing to combine.

Add the corn kernels and cook for 3 minutes until lightly coloured and cooked through.

Season with salt, pepper, and sumac, then add butter, lemon juice and zest, toss, cook for 1 minute.

Add parsley, toss to combine and remove from heat. Keep warm.

Plating:

Cut the rested squab breast, pistachio side up, in half, on a bias.

Arrange 2 mounds of corn-squash mixture, one at the front of the white plate, one at the back with 3 inches (7.5 cm) in between.

Place 1 piece of squab near each portion of the corn-squash mixture, exposing the red interior, and leaving negative space between the 2.

Place 2 lime kataifi rounds on the plate, nicely, close to or over the veg.

Add small spoonfuls of sauce near the squab pieces.

The whole plating should form a straight line up and down the plate.