Crispy Fried Pigeon with Lemon Myrtle Salt and Pepper

Preparation time: 30 minutes

Cooking time: 2 hours

Serves 4 in a stared meal

Collect Ingredients

2 x 225-350g squab pigeons

25g Daintree Spice Co’s Lemon Myrtle Salt and Pepper     

1 litre groundnut or vegetable oil (for frying)        

Lime wedges

For the Master Stock

1.5 litres chicken stock

4 slices fresh ginger 

5 tablespoons dark soy sauce

3 tablespoons light soy sauce

150ml Shaoxing cooking wine or dry sherry

3 tablespoons Palm sugar

1 teaspoon salt

6 pieces fresh orange peel

3 pieces cassia bark or cinnamon sticks

3 whole star anise

1 teaspoon ground white pepper

2 teaspoons sesame oil

For the coating Mixture

1/2 tsp cider vinegar

2 teaspoons molasses or honey

1 teaspoon cornflour 

2 teaspoons water

1/2 Bunch watercress (washed)

Method

  1. For the pigeon, bring a large pan of water to the boil. Blanch the pigeons in the boiling water for about two minutes. (This method helps to rid them of impurities and tightens the skin.) Remove the pigeons from the pot and discard the water.
  2. Combine all the stock ingredients together in a large pot and bring it to the boil. Add the pigeons and the ginger. Lower the heat to a simmer and cover the pot tightly. Let it simmer for about 20 minutes or until the pigeons are just tender. Remove them with a slotted spoon and pat them dry. Mix all the coating ingredients together and completely coat the pigeons with the mix. Hang them up in a cool, dry, airy place for at least 3 hours. (The braising liquid, once cooled, can be stored in a plastic container and frozen for future use).
  3. Once the coating on the pigeon is completely dry they are ready to fry. Heat the groundnut or vegetable oil in a deep-fat fryer
  4. When the oil is hot, lower in the pigeons and deep-fry them until they are crisp and deep brown in colour. Turn them over frequently with a slotted spoon so that all sides are thoroughly cooked and browned. This should take about 10 minutes. Drain the cooked pigeons on kitchen papers and let them cool slightly before chopping them into bite-size pieces.
  5. Arrange on a warm serving platter and garnish with the watercress, lime wedges and the Lemon Myrtle Salt and Pepper for dipping.
Jason Riches