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Asafir with sumac locro de zapallo


Pistachio crusted squab

  • 2 whole squabs
  • Salt and pepper
  • 3/4 cup (180 ml) panko breadcrumbs, medium fine
  • 3/4 cup (180 ml) roasted pistachios, ground
  • 1/2 cup (120 ml) all-purpose flour
  • 2 eggs, beaten
  • 3 tablespoons (45 ml) olive oil

Sumac locro de zapallo

  • 2 tablespoons (30 ml) olive oil
  • 1/2 red onion, small dice
  • 3 garlic cloves, minced
  • 4 ears of corn, kernels only (reserve cobs for jus)
  • 2 small butternut squash, peeled and cut into ΒΌ inch (3 mm) cubes
  • Salt and pepper
  • 1 tablespoon (15 ml) sumac
  • 1/2 lemon, zest and juice
  • 1 tablespoon (15 ml) butter
  • 2 tablespoons (30 ml) chopped parsley

Pomegranate chocolate jus

  • Reserved squab carcasses
  • Reserved corn cobs (no kernels)
  • 1/4 cup (60 ml) olive oil
  • 1 quart (1 L) water
  • 1/2 cup + 2 tablespoons (150 ml) pomegranate molasses
  • 6 tablespoons (90 ml) cold butter, cubed
  • 18 dark chocolate callets (or pistoles)
  • Salt

Lime kataifi

  • 2 cups (470 ml) kataifi, thawed
  • 2 tablespoons (30 ml) oil
  • 1/3 cup (80 ml) butter, melted
  • Salt
  • Zest of 1 lime


Pistachio crusted squab

1. Remove the squab breasts, leaving the skin on, reserve legs and carcasses for stock.

2. Combine the breadcrumbs with the pistachios in a small food processor and pule to combine to a somewhat fine powder.

3. Make a dredging station with one plate of flour, one plate of egg, and one plate of the breadcrumb-pistachio mixture.

4. Dip flesh side of squab breast (keeping the skin side clear) into the flour, then the egg, then the breadcrumb-pistachio mixture, pressing well to ensure the pistachio crust sticks properly to the squab.

5. Season the skin side of the breast with salt and pepper.

6. Before Serving: heat the oil in a cast iron skillet over medium heat.

7. Sear the squab breast in the skillet, skin side down, for 3-4 minutes, until golden and crispy.

8. Turn to sear the pistachio crust slowly for 2-3 minutes, use fingers to press on the sides of the breast and tilt it so that all the crust gets a little colour and crispiness.

9. Remove and let rest for 5 minutes before serving.

Sumac locro de zapallo

1. Heat oil in a skillet over medium heat, add onion and garlic and cook for 2 minutes, until translucent.

2. Add squash and cook for 3 minutes, occasionally tossing to combine.

3. Add the corn kernels and cook for 3 minutes until lightly coloured and cooked through.

4. Season with salt, pepper, and sumac, then add butter, lemon juice and zest, toss, cook for 1 minute.

5. Add parsley, toss to combine and remove from heat. Keep warm.

Pomegranate chocolate jus

1. Cut the squab carcasses and corn cobs into rough, even, 2-inch (5 cm) chunks.

2. Heat oil in a small pot over medium-high heat. Add the carcass and cob chunks and sear, stirring, until evenly browned.

3. Strain out the oil and add the water. Return to medium heat and bring to a gentle simmer. Cook for 2 hours.

4. Strain the stock, discarding the solids and returning the liquid to the pot. Bring the strained stock to a boil and cook until the volume is reduced to 1 cup (240 ml) and is thick enough to coat the back of a spoon.

5. Add the pomegranate molasses, simmer for 3-4 minutes until warmed through.

6. Remove the sauce from the heat, swirl in butter, then chocolate.

7. Season with salt.

Lime kataifi

1. Preheat oven to 325 F (160 C).

2. Brush a muffin tin (8 muffin cups) with oil.

3. Use a fork to spin small mounds of the kataifi into a circular shape, then transfer the mounds into the cups of the muffin tin, shaping them into the cups.

4. Drizzle a little melted butter over the nests to coat.

5. Place a 2nd muffin tin over the top and bake for 15 minutes until golden.

6. When ready, remove from oven and transfer to a plate.

7. Season with salt and grate lime zest over the pastry.


1. Cut the rested squab breast, pistachio side up, in half, on a bias.

2. Arrange 2 mounds of corn-squash mixture, one at the front of the white plate, one at the back with 3 inches (7.5 cm) in between.

3. Place 1 piece of squab near each portion of the corn-squash mixture, exposing the red interior, and leaving negative space between the 2.

4. Place 2 lime kataifi rounds on the plate, nicely, close to or over the veg.

5. Add small spoonfuls of sauce near the squab pieces.

6. The whole plating should form a straight line up and down the plate.

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