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Curtis Stone's strawberry, elderflower and brioche summer puddings

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Mascarpone

Cotechino-stuffed squab with silverbeet


You'll need

4 (about 350gm each) squab 60 ml (¼ cup) extra-virgin olive oil 500 gm (about 1 bunch) silverbeet, rinsed, leaves coarsley chopped and stems thinly sliced 50 gm butter 1 onion, thinly sliced 300 ml pouring cream   Cotechino stuffing 80 ml (1/3 cup) olive oil 1 onion, thinly sliced 2 stalks celery, finely chopped 500 gm cotechino sausage 6 sage leaves, coarsely chopped 50 ml red wine

Method

  • 01
  • Preheat oven to 220C. For cotechino stuffing, heat oil in a frying pan, add onion and sauté over low heat for 12 minutes or until soft. Add celery and cook over medium heat for 3 minutes. Remove casing from sausage and crumble meat into frying pan, add sage and cook for 5 minutes. Add red wine and simmer for 5 minutes or until reduced by half. Season to taste with sea salt and freshly ground black pepper. Cool, then spoon evenly into the cavities of squab.
  • 02
  • Season squab with sea salt and freshly ground black pepper and place in a roasting pan. Drizzle with olive oil and roast for 20 minutes or until golden brown. Remove, cover with foil and rest for 10 minutes.
  • 03
  • Meanwhile, heat butter in a large saucepan until foaming, add onion and silverbeet stems and sauté for 10 minutes or until soft, add cream and simmer for 10 minutes. Add silverbeet leaves and cook for 5 minutes or until wilted, season to taste. Serve squab with silverbeet, drizzled with pan juices.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2007

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