Wood pigeon satay with red cabbage atjar

Name: Wood pigeon satay with red cabbage atjar
Ingredients: 10 g Sunflower oil; 250 g Wood pigeon; 1 g Sesame oil; 10 g Soy sauce; 10 g Mirin; 20 g Ketjap manis; 2 g Ginger; 1 Clove of garlic, finely chopped; 0.5 Onion, chopped; 2 Lemongrass stalks (bruised); 2 g Ginger, grated; 500 g Brussels sprouts, coarsely chopped; 1 units.theelepel Sambal badjak; 3 Lime leaves; 1 units.theelepel Garlic, finely chopped; 0.25 Red chili, finely chopped; 75 g Soy sauce; 3 g Sesame oil; 150 g Ketjap medja; 100 g Chicken stock; 1 Onion, in half rings; 0.5 Red cabbage, about 500g, very finely sliced; 1 Red chili, finely chopped; 1 Yellow winter carrot, in thin julienne, optional; 200 ml Natural vinegar or rice vinegar; 2 Garlic cloves, finely chopped; 150 ml Water; 1 units.theelepel Salt; 120 g Sugar; 1 units.theelepel Turmeric

Wood pigeon satay with red cabbage atjar, Brussels sprouts rendang, noodle salad and prawn crackers.Asian-inspired game dish with briefly grilled wood pigeon satay, fresh red cabbage atjar, spicy Brussels sprouts rendang, cold noodle salad and crispy prawn crackers. A dish with a beautiful balance between savory, sweet-sour, spicy and fresh.

Ingredients

10gSunflower oil

250gWood pigeon

1gSesame oil

10gSoy sauce

10gMirin

20gKetjap manis

2gGinger

1Clove of garlic, finely chopped

0.5Onion, chopped

2Lemongrass stalks (bruised)

2gGinger, grated

500gBrussels sprouts, coarsely chopped

1units.theelepelSambal badjak

3Lime leaves

1units.theelepelGarlic, finely chopped

0.25Red chili, finely chopped

75gSoy sauce

3gSesame oil

150gKetjap medja

100gChicken stock

1Onion, in half rings

0.5Red cabbage, about 500g, very finely sliced

1Red chili, finely chopped

1Yellow winter carrot, in thin julienne, optional

200mlNatural vinegar or rice vinegar

2Garlic cloves, finely chopped

150mlWater

1units.theelepelSalt

120gSugar

1units.theelepelTurmeric

0.5units.theelepelMustard seed

0.5units.theelepelGround coriander

1Bay leaf

Noodles

3gSesame oil

30gSoy sauce

15gKetjap manis

15gGinger syrup

30gSushi vinegar

0.5Bell pepper, finely diced

0.5Red onion, finely diced

Salt and pepper to taste

0.5Cucumber, finely diced

Prawn crackers

Preparation

Cut the wood pigeon into cubes for the satay.
Make a marinade from mirin, ketjap manis, soy sauce, sesame oil, garlic, ginger and sunflower oil.
Mix the wood pigeon with the marinade and marinate overnight in the fridge.
Thread the marinated wood pigeon onto skewers.
Briefly bake or grill the satay hot for serving.

Sauté the onion, garlic, red chili and ginger in a pan.
Add the lemongrass, lime leaves and sambal badjak and briefly fry.
Add the Brussels sprouts and fry for a few minutes.
Deglaze with ketjap medja, soy sauce, sesame oil and chicken stock.
Let simmer until the Brussels sprouts are al dente and the sauce has slightly reduced.
Remove the lemongrass and lime leaves before serving.

Bring the vinegar to a boil with the water, sugar, salt, turmeric, ground coriander, mustard seeds, and bay leaf.
Add the red cabbage, onion, carrot, red chili, and garlic.
Let it cook briefly until the vegetables are slightly softer but still have some bite.
Let cool in the sweet and sour liquid and store chilled until use.

Cook the noodles for 4 minutes in salted water.
Rinse with cold water and drain well.
Season the noodles with sesame oil, soy sauce, ketjap manis, ginger syrup, and sushi vinegar.
Add the finely chopped bell pepper, red onion, and cucumber.
Season further with pepper and salt if necessary.