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Roast Cornish Hens
Roasted Potatoes with Green Garlic & Mascarpone
Menu Plan for the week of April 12, 2013: Day 2 Recipes
Roast Cornish Hens with Herbs and Red Wine
Roasted Potatoes with Green Garlic and Mascarpone
Asparagus, Fried in Butter
Cooking time: 60 minutes for menu Cooking schedule: see below for instructions
The hens can be done on the barbecue grill if weather is nice, for about the same amount of time. The little hens I get are just 16oz (450gr) each perfect single serving.
Roasted Cornish Games Hens (Poussin) Preparation and cooking time: 60 minutesSmall, perfectly roasted hens make an elegant presentation and are perfect individual servings (with maybe a snack leftover). If yours are larger birds, one may be enough, (you can split it in half before roasting) or fix two and have cold chicken/game hen for lunch tomorrow! Remember to put bowls for bones on the table - and wet towels for fingers.
2 Cornish game hens or poussin (little chickens)
2 tbs olive oil
1 tbs lemon juice
1/2 (4oz, 125ml) cup red wine
2 tsp Dijon-style mustard
2 tsp dried rosemary
2 tsp dried thyme
2 tsp dried sage
Wash hens and pat dry with paper towels. Mix 1 tbs oil with lemon juice and 1 tsp each of the herbs. Divide herb mixture and put half into each of the hens. Tie legs close and bend wings around and under the back - so it looks like they are lying there with their arms akimbo. It keeps them from flapping and gives the hen something to rest on. Lay them on a rack in a shallow baking pan.
Mix the remaining oil, herbs, mustard and red wine and brush on hens. Put into 400F (200C). Bake for 50 - 60 minutes, basting every 15 minutes with wine mixture, until done. I recommend a meat thermometer.
Roasted Potatoes / Green Garlic, Mascarpone Preparation, cooking time: 35 minutes
Roasted potatoes are finished with green garlic and creamy Mascarpone cheese for a slightly decadent spring dish.
2 medium potatoes
4 tsp oil, divided
3 green garlic substitute 3 green onions or 1/2 leek and 1 clove garlic
1/4 cup mascarpone
Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way. Put 2 tsp of oil into large bowl, add potatoes and toss, coating thoroughly. Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan) Bake at 400F for 30 minutes.
Trim green garlic and slice, using as much of the green tops as reasonable or trim and slice green onion / leek and mince garlic. Mix remaining 2 tsp oil, green garlic (or onion and garlic) and mascarpone in large bowl. When potatoes are done, add to bowl and mix well. Either serve immediately - or put in an oven-safe serving dish and keep warm in a low (200F, 100C) oven for up to 15 minutes.
Sautéed Asparagus in Butter and Oil Preparation and cooking time: 15 minutes
Asparagus is one of the long awaited signs of spring. Most often steamed, occasionally roasted or grilled, I have discovered simple frying to be quick, and leave the asparagus a beautiful green color and full of flavor.
12oz (360gr) asparagus
1 tbs butter
1 tbs olive oil
sea salt
Seasoning: freshly cracked pepper, snipped chives or other fresh herb
Snap off ends of asparagus. If white use vegetable peeler and peel the bottom half of stalk. Put asparagus into a skillet big enough to hold them without cutting, add butter, oil and sauté over medium heat until starting to brown and blister, 8 - 10 minutes. Sprinkle with salt, remove and serve.
Cooking Schedule: 60 minutes for menu |
Cut potatoes, toss with oil, lay on sheet, roast |
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