Best of Holiday by Love Food Editors

Author:Love Food Editors [Food Editors, Love]
Language: eng
Format: epub
ISBN: 978-1-4723-9798-0
Publisher: Parragon Books Ltd
Published: 2015-12-10T16:00:00+00:00

Cornish Game Hens Stuffed with Spiced Sour Cherries

serves 4

FOR A TRULY TASTY TWIST ON A CLASSIC, TRY THESE SOPHISTICATED STUFFED ROASTED BIRDS. SERVED ON A LARGE PLATTER TO IMPRESS, EVERYONE THEN GETS TO ENJOY THEIR OWN WHOLE BIRD, SPRINKLED WITH A SPLENDID SPICED FRUIT-NUT MIXTURE.

ingredients

3 garlic cloves, finely chopped

1 red chile, seeded and finely chopped

3 onions, finely sliced

2 tablespoons coriander seeds

2 teaspoons ground cinnamon

2 teaspoons ground allspice

juice and zest of 2 lemons

4 bay leaves

⅔ cup dried sour cherries

⅔ cup dried cranberries

⅔ cup pistachio nuts

2 tablespoons extra virgin olive oil, plus extra for frying and drizzling

4 Cornish game hens

salt and pepper

roasted potatoes or a salad of peppery leaves, to serve

1 Preheat the oven to 350°F. Mix the garlic and chile with the onions. Use a mortar and pestle to crush the coriander seeds, then add to the garlic-and-onion mixture with the other ground spices. Add the lemon juice and zest and the bay leaves and mix everything together in a bowl with the dried fruits and nuts. Add the oil, mix well, and season with salt and pepper.

2 Stuff each hen with a generous amount of the stuffing. Heat a little oil in a Dutch oven or a heavy flameproof casserole dish. Season the hens on the outside with salt and pepper.

3 Put the hens into the Dutch oven and brown both breasts and the back. Transfer the Dutch oven to the preheated oven.

4 Roast the hens in the preheated oven for 30-35 minutes, or until the meat is tender, basting regularly with all the roasting juices. To check that the meat is ready, insert the tip of a small knife into the thickest part of the meat – check that there is no trace of pink and the juices run clear.

5 To serve, spoon the stuffing out of the hens and sprinkle it over the top of the birds. Drizzle with some olive oil to add an attractive shine. Serve the hens on a large platter surrounded by roasted potatoes or with a fresh salad of bitter and peppery leaves.

Recipe from The Weekend Cook

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.