Roast Squab with Swiss Herb Crust

Ingredients

In this adaptation, the traditional Chinese roast squab is given a Swiss twist by incorporating a flavorful herb crust. The original Chinese dish typically focuses on marinating the squab with soy sauce, ginger, and garlic, while the Swiss version highlights the use of local herbs such as thyme, rosemary, and parsley. The cooking technique remains the same, with the squab being roasted to perfection, but the addition of the herb crust adds a unique Swiss touch to the dish. We alse have the original recipe for Roast Squab, so you can check it out.

• 4 squabs (500g each) (1.1 lb each) 4 squabs (500g each) (1.1 lb each)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 2 tablespoons fresh thyme, chopped (8g) 2 tablespoons fresh thyme, chopped (8g)
• 2 tablespoons fresh rosemary, chopped (8g) 2 tablespoons fresh rosemary, chopped (8g)
• 2 tablespoons fresh parsley, chopped (8g) 2 tablespoons fresh parsley, chopped (8g)
• 4 cloves garlic, minced 4 cloves garlic, minced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 0g, 0g
• Protein: 50g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a small bowl, combine the chopped thyme, rosemary, parsley, minced garlic, olive oil, salt, and pepper.
3. 3.
   Rinse the squabs under cold water and pat them dry with paper towels.
4. 4.
   Rub the herb mixture all over the squabs, ensuring they are evenly coated.
5. 5.
   Place the squabs on a roasting rack in a baking dish.
6. 6.
   Roast in the preheated oven for 25-30 minutes, or until the squabs are golden brown and cooked through.
7. 7.
   Remove from the oven and let the squabs rest for 5 minutes before serving.

Treat your ingredients with care...

• Squab — Squab is a delicate meat that can easily dry out if overcooked. It is important to monitor the cooking time closely to ensure the meat remains tender and juicy.
• Swiss herbs — Use fresh herbs for the best flavor. If fresh herbs are not available, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• To enhance the flavor, marinate the squabs with the herb mixture for a few hours or overnight before roasting.
• Baste the squabs with the pan juices every 10 minutes during roasting to keep them moist and flavorful.
• Serve the squabs with a side of Swiss potato gratin for a complete Swiss dining experience.

Serving advice

Serve the Roast Squab with Swiss Herb Crust as the main course of a Swiss-inspired dinner. Accompany it with traditional Swiss sides such as potato gratin, sautéed Swiss chard, and a fresh green salad.

Presentation advice

Present the Roast Squab with Swiss Herb Crust on a platter, garnished with sprigs of fresh herbs. The golden-brown crust should be visible, highlighting the flavorsome herb coating. Serve with elegance and simplicity to let the dish speak for itself.