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Links to this week's
Menu and Recipes

   Menu
   Day 1
   Day 2
   Day 3
   Day 4
   Day 5
   Day 6
   Shopping List


barbecued hens
Barbecued Cornish Hens

potato caper salad
Creamy Caper and Roasted Potato Salad

fried courgette
Sautéed Courgette Slices

 

Menu Plan for the week of July 19, 2013: Day 2 Recipes

Barbecued Cornish Hens
Creamy Caper and Roasted Potato Salad
Sautéed Courgette Slices

Cooking time:  60 minutes      Cooking schedule: see below for instructions

     You could get 1 Cornish hen and cut it in half, before or after cooking.  We prefer to do 2 and have the leftovers (if any) for lunch the next day - (chicken salad, maybe?). 

Barbecued Cornish Games Hens (Poussin... little chickens)                         Time: 60 minutes
    If you get one, larger bird, you can cut it in half to cook faster (serving will be easy) or leave whole and add 10 - 15 minutes cooking time.   

2 Cornish game hens or poussin (little chickens), about 16oz (500gr) each
1 tbs olive oil
1 tsp paprika
1/2 tsp cumin
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp finely ground black pepper

Tie legs together with kitchen string and fold wing tips under back (at first joint) - keeps them from flapping.  Rub birds with olive oil. Mix dry ingredients and sprinkle on hens.
Cook hens on barbecue grill over indirect heat for 45 - 60 minutes or until done.  Chicken is done at 160F (70C) on your meat thermometer and/or the juices run clear when pierced with knife.  During last 20 minutes of cooking baste with Barbecue Basting Sauce 2 or 3 times. 
When done, remove from heat, cut string and serve - don't forget finger bowls (it's messy) and bone bowls (to keep your plates tidy), additional Barbecue Sauce on the side.
Or they can be baked in a shallow roasting pan in a 400F oven for the same amount of time - until done.  If baking start basting immediately. 

Barbecue Sauce

1/2 cup (4oz, 120ml) ketchup
1 cup (8oz, 240ml) tomato sauce
3 tbs red wine vinegar
2 tbs molasses
2 tbs Dijon-style mustard
1 tbs Worcestershire sauce
2 tsp soy sauce
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
1/4 cup (2oz, 60ml) chicken stock

Mix all ingredients except stock, in small sauce pan and bring to a boil over medium heat stirring frequently. Simmer 5 minutes, remove from heat and use as needed.  Sauce will keep for a week in the refrigerator.
For Basting Sauce:  Remove 1/3 cup Barbecue Sauce.  Thin with 1/4 cup chicken stock. 

Creamy Caper and Roasted Potato Salad     Preparation and cooking time: 30 minutes
    Roasted potatoes, tossed with a creamy, Greek yogurt based dressing, makes an easy side dish for summer.  Lots of fresh, garden herbs and capers brings this simple potato salad out of the ordinary.  

2 medium potatoes  (about 10oz, 300gr total)
1 tbs olive oil
1 tsp paprika
2 tbs Greek or plain yogurt
1 tbs white wine tarragon vinegar
1 tbs salad olive oil
1 tbs capers
2 tbs snipped fresh chives
1 tbs snipped fresh basil

Potatoes:  Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way.  Put oil and paprika into bowl and mix.  Add potatoes and stir, coating thoroughly.  Put them into an old metal pie plate or cake tin or foil barbecue container (or whatever) that you will never use for any purpose but the barbecue again... and you should have one of these.  Cook on barbecue (grill) for 25 - 35 minutes or until done... and you will need to stir them with a long-handled wooden spoon occasionally as they tend to develop 'hot spots' and can get a little crispy.   
Or you can roast them in the oven.  Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan) Bake at 400F for 30 minutes.
Salad: Snip herbs.  Put yogurt, vinegar and oil in a medium bowl and whisk well.  Add capers and herbs and stir.  When potatoes are done, add to dressing and stir to combine.  Serve hot, warm or cold. 

Sautéed Zucchini (Courgette)                             Preparation and cooking time:  15 minutes
   
The simplest, and one of the tastiest, ways I know how to cook zucchini.

1 yellow or green courgette (zucchini), 8 inches (20cm) long 
1 tbs olive oil
salt, pepper for finishing

Slice the blossom end off of the zucchini, then slice it into 1/3 inch (1 cm) rounds.  Don't bother with the thin, stem end.   (Slice as much as you'll want to eat; I did about 12 slices.  Heat the oil in a nonstick skillet over medium heat.  The skillet needs to be large enough to hold all of the slices flat. Add zucchini slices and sauté 6 - 8 minutes.  Check after 8 by lifting up with tongs and looking at the bottom; it should be getting brown spots on it.  If not, sauté some more; if yes turn and sauté the other side.  The other side won't take quite as long.  When they are done the slices will have nice, browned patches on both sides and be tender. Sprinkle with salt and pepper, serve.

Cooking Schedule: 60 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl (used 2X), medium bowl, small
saucepan, large skillet, barbecue grill

Turn on/light barbecue grill
Make rub for hens
Prepare hens, oil, rub, start to cook
    Pause while hens cook
Mix oil, paprika
Cut potatoes, add to oil
Cook potatoes
Make barbecue sauce

Make basting sauce
Baste hens, stir potatoes
Make dressing for potato salad
Baste hens
    Pause while it all cooks
Slice zucchini, sauté
Finish potato salad, set aside
Turn zucchini, baste hens
Remove hens, let rest
Remove zucchini, salt, pepper
Stir Potato Salad
Serve, a bit of barbecue sauce on the side
Don't forget bone bowls, finger bowls...