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 Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

Menu Plan for Spring I: Week 11, Saturday

Salad with Avocado, Feta and Tomatoes
Lemon Soy Grilled Cornish Games Hens
Pesto Potatoes
Grilled Asparagus

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

      The 'coquelette' that we get are very young chickens and weigh about 16oz (500gr) each.  They are perfect individual servings (with maybe a snack leftover).  If you get larger birds one may be enough; but we'll use the leftovers in the salad on Monday (or use chicken breasts).

Salad with Avocado, Feta and Tomatoes

Total time: 10 minutes
    Another simple salad to start: a ripe avocado, a few greens, some cherry tomatoes and cubed (or crumbled) feta. Imagine eating this in the terrace with a nice glass of chilled rosé.

Salad with Avocado, Feta and Tomatoes Ingredients:

 Instructions:

Lemon Soy Grilled Cornish Games Hens (Poussin... little chickens)

Total 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.  When done they should have a lovely, dark gold glaze.

Lemon Soy Game Hens Ingredients: 

 Instructions:

Pesto Potatoes

Total time: 30 minutes
    Warm potatoes, tossed with a bit of pesto sauce, make a delicious side dish with grilled meats.  And, as they really shouldn't be piping hot, they can be made a bit ahead, reducing last minute stress.

Pesto Potatoes Ingredients:

 Instructions:

Grilled Asparagus  

Total time: 20 minutes 
    General consensus is that one should not grill white asparagus.  I agree - green is better, but white will taste delicious as well.  It just gets a bit more 'golden' before it's done.  Finish with some fresh herbs.

Grilled Asparagus Ingredients:

 Instructions:

Cooking Schedule: 60 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, barbecue grill, tools, or roasting pan,
basting brush, salad spinner, small bowl, whisk,
small saucepan, medium saucepan with lid, grill
pan or baking sheet

Turn on/light barbecue grill, if using, or oven
Prep hens, tie legs, rub with oil, put on barbecue
Cut potatoes, cook
Prepare asparagus, rub with oil
Prepare greens, wash and dry
Make vinaigrette
Make basting sauce for hens
Cut tomatoes
Cut/crumble feta

Cut, cube avocado
    Wait for potatoes
When potatoes are done, drain and toss with oil
Baste hens
Make Salad
Add pesto to potatoes
Baste hens
If baking asparagus, start now
Serve salad
Done?  If grilling asparagus, start now
Baste hens
Stir potatoes
Remove hens if done, remove string, let rest
Mind the asparagus
Finish asparagus
Serve

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