Dry-aged Squab Crepinette Recipe

Inspired by Spruce

Time1h 30m

Serves2

Arrowhead Cabbage, Blossom Bluff Plums, Glazed Salsify

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Ingredients

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For the Crepinette

1 whole Dry-aged squab meat

7.05 oz (200 grams) Pork fatback

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs Fresh thyme

4 sheets Pork caul fat

For the Glazed Salsify

10.6 oz (300 grams) Salsify

2 tbs Butter

1 tbs Honey

7/8 cup (200 ml) Vegetable stock

For the Arrowhead Cabbage and Plums

1 head Arrowhead cabbage

6 whole Blossom Bluff plums

2 tbs olive oil

1 tbs Aged balsamic vinegar

to taste Celtic sea salt

to taste black pepper

Method

For the Crepinette

Prepare the Squab

Remove the meat from the dry-aged squab and finely chop it. Mix it with the pork fatback, salt, black pepper, and fresh thyme until well combined.

Wrap with Caul Fat

Lay sheets of pork caul fat on a clean surface. Place a portion of the squab mixture in the center of each sheet and fold the caul fat over to form a neat package. Secure with kitchen twine.

Cook the Crepinette

In a hot skillet, sear the crepinette on all sides until golden brown. Transfer to the oven and roast at 180°C (350°F) for about 15-20 minutes or until cooked through.

For the Glazed Salsify

Prepare the Salsify

Peel the salsify and cut it into even pieces. In a saucepan, melt the butter and add the salsify. Sauté for a few minutes.

Add Stock and Honey

Pour in the vegetable stock and honey. Bring to a simmer and cook until the salsify is tender and the liquid has reduced to a glaze.

For the Arrowhead Cabbage and Plums

Prepare the Cabbage

Cut the arrowhead cabbage into wedges and sauté in olive oil until tender. Season with salt and pepper.

Prepare the Plums

Halve the blossom bluff plums and remove the pits. Add them to the pan with the cabbage and drizzle with balsamic vinegar. Cook until the plums are slightly softened.