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Hastily Roasted Squab

roasted squab
This recipe, like many of the few I have posted over the past year or so, is of a meal I cooked a while back. After which I would have scribbled a few words and maybe a piece of the story that was to accompany it a then put it on the bench with the intention of “getting onto that really soon”.

But as with many things for me at the moment I do not “get onto that really soon”. Instead I hastily type a story which requires so little thought a piece of wood could in fact write it, and is about as funny as a poo in a bathtub.

The content thing I can handle, but the humour… well, I really thought I was funnier than that.

I used to be funnier than that didn’t I?

Fuck it. I can still cook.

Glaze them up with the smoked honey for added sex appeal

Glaze them up with the smoked honey for added sex appeal



Get that salad together while the squab are resting

Get that salad together while the squab are resting

Eat it up

Eat it up


4-8 squab, depending on the size of your squably appetite
1-2 tablespoons Big Red Rub
1-2 tablespoons butter, softened
1-2 tablespoons Blend brand smoked honey (plain ol’ honey will still do the trick)
2 cups cooked pearl barley
1 cup sauerkraut
6 medium carrots, roasted with a little oil until tender, and then cut into kinda decent chunks*
6 eshallots or baby onions, peeled and halved and roasted with the carrots*
2 spring onions or shallots, finely sliced
1 handful each parsley and mint, coarsely chopped
Salt and pepper
Apple cider vinaigrette to dress

• Rub the squab with butter and then season with salt and pepper and Big Red Rub. Get it into a lined baking dish and then into a preheated 200C oven for 15 minutes. Glaze with the smoked honey and return to oven for 10 minutes. Rest for 10 minutes before serving (save those pan juices)
• Combine salad ingredients, dress and season
• Now if you can just put it on a plate everything is going to work out fine
• Dress with reserved pan juices and get it into your face hole

Tasty little birdy

Tasty little birdy

Shit. And I just remembered I should get onto something Christmassy pretty soon too. Really soon…

*Your smart brains will tell you that it is totally feasible to put the carrots and onions in the oven at the same time as your squab and then chop it into the salad while the squab is resting

13 comments on “Hastily Roasted Squab

  1. fatsochef says:

    Looks (and I’ll bet tastes) absolutely delicious!

    1. Cheers hombre. It was pretty damn tasty indeed 🙂

  2. Claire says:

    Lovely, lovely, lovely. I see this happening over here sometime soon – maybe not squabs (don’t know what they are), but young cockerels instead – would that work? And I need to smoke the honey …..

    1. Any small bird would do the job I reckon. Squab is the fancy name for a pigeon 🙂

      1. Claire says:

        oh, i love pigeon am hoping my friend will shoot some for me – protects the veggies and provides dinner in one go!

  3. Holy pearl barley & roasted carrot salad! That looks (and sounds) amazing! Great to see your post this evening…

    1. Cheers homie. It was some pretty tasty business 🙂

  4. sal says:

    Fuckin oath you can cook

    1. Bahaha. Cheers homie. I like the way you talk 🙂

  5. chef mimi says:

    Gorgeous. And thank you for using barley instead of quinoa!!!

    1. Bahaha. I hear ya homie. Cheers 🙂

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