Renaissance Wrap with Chili Rings
ID: 1489c8d2...
A medieval-inspired feast recreating the iconic Renaissance Wrap from Shrek 2, featuring tender roasted squab, homemade ancient grains flatbread, uniquely spiced pickled cabbage, fresh hand-whisked mayonnaise, and crispy beer-battered red bell pepper 'chili rings'.
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🍳 Cooking Flow
Prepare the spiced pickled cabbage and homemade egg yolk mayonnaise. → Mix, knead, roll, and cook the ancient grain flatbreads in a hot cast-iron skillet. → Stuff, truss, season, and roast the squabs at 450°F until they reach 145°F, then carve the breast meat. → Peel, slice, dredge, and beer-batter the red bell pepper rings, then deep fry them in lard until crispy. → Assemble the wrap with mayonnaise, cheese, sliced squab, and pickled cabbage, and serve alongside the hot chili rings.
Cooking Steps
Brief Cooking Order
Prepare the spiced pickled cabbage and homemade egg yolk mayonnaise. → Mix, knead, roll, and cook the ancient grain flatbreads in a hot cast-iron skillet. → Stuff, truss, season, and roast the squabs at 450°F until they reach 145°F, then carve the breast meat. → Peel, slice, dredge, and beer-batter the red bell pepper rings, then deep fry them in lard until crispy. → Assemble the wrap with mayonnaise, cheese, sliced squab, and pickled cabbage, and serve alongside the hot chili rings.
Introduction
A medieval-inspired feast recreating the iconic Renaissance Wrap from Shrek 2, featuring tender roasted squab, homemade ancient grains flatbread, uniquely spiced pickled cabbage, fresh hand-whisked mayonnaise, and crispy beer-battered red bell pepper 'chili rings'.
Step 1
Prepare the sheep's milk farmer's cheese by slicing it thinly and set aside.
Step 2
To make the flatbread dough, combine 350g einkorn, 100g spelt, and 50g rye flours in a bowl. Rub in 160g of room-temperature lard using your fingers until the lard is broken down into small pieces. Whisk together 70g milk, 1 egg, and 100g water, then mix into the dry ingredients to form a tacky dough.
Step 3
Knead the flatbread dough by hand for 8-10 minutes (or use a rolling and folding method) to build gluten, then let it rest in a bowl covered with a damp towel for 20-30 minutes. Once rested, divide into tangerine-sized portions, roll them out to about 3mm thickness, and cook in a hot cast-iron skillet for about 2 minutes per side until browned and bubbly. Stack under a dry towel to keep warm and soft.
Step 4
Prep the squabs by trimming the tail ends. Stuff their cavities with a mixture of roughly chopped onions, mixed fresh herbs (rosemary, sage, bay leaves), and halved grapes. Truss the birds with butcher's twine, place them on a wire rack set in a rimmed baking sheet, brush generously with rendered chicken fat, season with kosher salt and pepper, and roast at 450°F (230°C) for 15-20 minutes until the breast registers an internal temperature of 145°F.
Step 5
Prepare the pickled cabbage: thinly slice the cabbage and yellow onion and place them in a heatproof bowl. Add 1 tsp kosher salt, anise seed, caraway seed, mustard seed, and black peppercorns, then mix well. In a saucepan, bring 8 oz water, 6 oz white vinegar, and 4 oz honey to a boil, then pour the hot liquid over the cabbage mixture. Press down to submerge, cover, and let sit for at least 30 minutes before straining out the pickling liquid.
Ingredients List
Important Notes
Squab is traditionally served medium-rare like duck, but for this wrap, cooking it to an internal temperature of 145°F provides a better texture and doneness.
Whisking mayonnaise by hand requires a very slow, steady stream of oil at the beginning to ensure a proper emulsion without breaking.
Peeling the bell peppers before slicing and battering helps the beer batter adhere better to the rings.
Ancient grains like einkorn have lower gluten content, so the roll-and-fold method is highly recommended to strengthen the dough structure.
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