Organum by Peter Gilmore

Author:Peter Gilmore
Language: eng
Format: epub
Publisher: Allen & Unwin

Remove the squab breasts from the bone, leaving the skin on. Reserve the remaining squab parts for another use.

Soften the butter and add the sea salt. Put half a tablespoon of the salted butter onto each squab breast and place all the breasts in a cryovac bag in a single layer.

Heat a water circulator to 50°C (120°F). Poach the squab for 13 minutes, maintaining the 50°C (120°F) temperature. Remove the bag and put it into iced water. Once cold, transfer the bag to the refrigerator until required.

03

SPRING GARLIC CUSTARD

2 SPRING GARLIC BULBS

20 ML (¾ FL OZ) GRAPESEED OIL

500 ML (17 FL OZ) MILK

SALT

1 EGG

3 EGG YOLKS, EXTRA

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