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AUTUMN-HENS - Cornish game hens stewed in fruit and sugar
I originally got this recipe from the Sunday magazine of the
local paper. I served it last year for Christmas dinner,
and it's very good. What's more, this recipe is easy: you
just put everything in a bowl, marinate overnight, then bake
until done!
8 Cornish game hens (each about 500 g)
12 large garlic cloves, peeled and finely minced
5 g dried oregano
salt (to taste)
pepper (to taste)
25 cl red wine vinegar
1 dl olive oil
150 g pitted prunes
150 g dried apricots
150 g pitted green olives
100 g capers (plus a bit of the juice)
8 bay leaves
200 g brown sugar
25 cl dry white wine
10 g Italian parsley (chopped)
(1) Clean hens well under cold water. Pat dry.
(2) In a large bowl, combine hens, garlic, oregano,
salt, pepper, vinegar, oil, prunes, apricots,
olives, capers (with juice) and bay leaves. Cover
and refrigerate overnight to marinate.
(3) Preheat oven to 175 deg. C.
(4) Arrange game hens in 1 or 2 shallow roasting pans.
Spoon all the marinade over the hens. Sprinkle
evenly with brown sugar and pour wine around them.
(5) Bake for 1 to 1 1/4 hours, basting frequently,
until golden. Juice should look clear when thigh
is pricked with a fork.
(6) Transfer hens, fruit, olives and capers to a serv-
ing platter. Moisten with pan juices and sprinkle
with parsley. Pass remaining pan juices in a
sauceboat.
Difficulty: easy. Time: 5 minutes preparation, overnight
marinating, 1 hour cooking. Precision: approximate measure-
ment OK.
Nancy Mintz
UNIX System Development Lab, AT&T-IS, Summit, NJ
ihnp4!attunix!nlm
| Last modified: 9 May 2006 | 1 hits in February 2012 |