POULTRY AND FOWL

SAUCE: Place strawberries and sugar in a medium-sized saucepan. In a small bowl whisk cornstarch with 3 tablespoons of water. Add the cornflour slurry to the strawberry pot. On medium low heat bring the mixture to a boil, stirring frequently for about 5 minutes or until the strawberries are soft. Remove from the heat and let it cool. With a hand blender puree the sauce until smooth. Stir in lemon juice. Cool and transfer to an airtight container and refrigerate for up to 4-5 days.

PREHEAT the oven to 200°C.

MARINATE the squabs with the marinade ingredients for 1 hour.

STUFF the quartered lemon and butter inside the cavity of the squab. PLACE the birds in a roasting pan. Add stock and salt. Bake for 30 minutes or until tender. Pierce with a skewer to check if they’re done. Remove them from the liquid. Cover and let them rest.

TO make the gravy, put the roasting pan on low heat and scrape up the liquids in the pan. Add 2 tablespoons of jelly sauce, grape juice, 1 teaspoon of lemon juice, and ¼ cup of water to the pan and bring to a boil. Simmer until the gravy thickens. Taste and adjust the seasoning. Add the squabs and the lemon zest to the gravy and mix well. Serve the extra jelly sauce separately