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 | 15 hits in May 2007 |