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

beer mini dego 2nd course Graeme (that’s me)

Beer mini dego 2nd course

I find a lot of flaws in your opening statement Pauly… a lot of flaws.

…….. hmmmm…….


………nope. Looks fairly bang on actually.

I’ve got to admit I’m not that impressed with this dish. Only because it has used the stout that I was clearly using in my recipe. Fuck it. I’m using it anyway.

This is a time to have extra beer on hand for yourself to enjoy, unless you like cider, in which case drink cider… we’re all adults here. (Well, I know an adult and that’s close enough for me) And drink a lot of beer and really get to know your product so as to obtain the best result for your guests.

And if they don’t like it tell them to take their cider lovin’ asses home… but leave the cider cos you’re runnin’ low on beer.

That’s right. You got to know your product plenty good. I like that kind of dedication…

Let’s cook something.

This is inspired by my nan’s lamb and pearl barley soup.


Lamb, pearl barley, stout and taleggio arancini – Japanese mayonnaise

2 lamb shanks (700-800g)

1 cup pearl barley

2 leeks, fine dice

750ml stout


200g taleggio, chopped, at room temp

1 egg

bread crumbs to coat, oil to fry

Japanese mayonnaise, to serve

  • Sweat off leek in a pot big enough to fit everything. Yeah, everything in the world you smart fucker.
  • When leek is soft have a good skull on the stout, then add lamb and remaining beer to the pot. Cover and simmer for 45 minutes.
  • Add pearl barley and a cup or two of water if it’s looking a bit dry.
  • Now cook out on a low heat for another hour or until the lamb is falling from the bone and the pearl barley is very soft (if it appears that only one of these things is happening wait for the other one to catch up). Make sure you cook this almost dry.
  • Set aside to cool.
  • Pick lamb, shred and stir back through mix.
  • Stir through taleggio and egg until well combined. The mix should be sticky but firm enough to hold it’s shape.
  • Check seasoning.
  • Shape into balls or something similar. Roll through bread crumbs and put in fridge to firm up for 30 minutes.
  • Deep or shallow fry, put on a pretty plate and serve with Japanese mayonnaise and pretty little herbs.

This recipe was proudly brought to you by beer.