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Menu Plan for Spring I: Week 11, Saturday
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Daily Recipes:
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.
Ingredients:
- greens for 2 small salads
- 1 ripe avocado
- 3oz (100gr) cherry tomatoes about 1/2 cup before slicing
- 2oz (60gr) feta
- 1/4 cup Greek olives or any olives you fancy
- Tarragon Vinaigrette:
- 3 tbs salad olive oil
- 1 tsp tarragon white wine vinegar
- 1 tsp Dijon-style mustard
- 1 tsp lemon juice
- 1 tsp dried tarragon or fresh if you have it
Instructions:
- Tarragon Vinaigrette
- In small bowl whisk vinegar, mustard and lemon juice.
- Slowly whisk in olive oil. When incorporated add herbs and whisk to combine.
- Salad
- Wash and spin dry greens.
- Slice the cherry tomatoes in half.
- Cut feta into cubes if needed.
- Pit olives if needed, cut in half.
- Cut the avocado, remove pit and cut into cubes.
- Put greens, tomatoes, olives and feta into a bowl.
- Add 2 - 3 tbs vinaigrette and toss gently to combine.
- Add avocado and adjust dressing to your taste. Stir gently.
- Arrange on two dinner plates and serve, any remaining dressing on the side.
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.
Ingredients:
- 2 Cornish game hens or coquelette (little chickens)
- 1 tbs olive oil
- 2 tbs butter
- 2 tbs lemon juice
- 1 tbs soy sauce
- 1/2 tsp finely ground black pepper
Instructions:
- Tie legs together with kitchen string and fold wing tips under back (at first joint) - keeps them from flapping.
- Rub birds with olive oil.
- For the basting sauce: melt butter in a small saucepan; add lemon, soy and pepper.
- Cook hens on barbecue grill over indirect heat for 45 - 60 minutes or until done. Chicken is done at 160 F (70C) on your meat thermometer and/or the juices run clear when pierced with knife.
- During last 20 minutes of cooking baste with 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).
- 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.
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.
Ingredients:
- 2 medium potatoes
- 2 tbs pesto sauce
- 1 tbs salad olive oil
Instructions:
- Scrub potatoes and cut into eighths - we want large but still bite-size pieces.
- Put into a sauce pan and cover with water to which you add 1/4 tsp salt.
- Cover and bring to a boil.
- When boiling move cover so it's ajar else the potatoes will boil over. They will, I promise.
- Remove from heat when done (stick a knife in and test - should go in easily), 15 - 20 minutes.
- Drain.
- Immediately toss with olive oil.
- Let rest for a few minutes, then add pesto and toss to coat.
- Serve warm or at room temperature.
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.
Ingredients:
- 10oz (300gr) asparagus spears, white or green this time fatter ones are best
- 1 tbs olive oil
- 1 tbs butter
- 1 tbs freshly snipped chives.
Instructions:
- Prepare asparagus by snapping off the tough ends. If it's white asparagus use a vegetable peeler and peel stalk end half way to tip, laying it flat on the counter to prevent breaking.
- Rub with olive oil.
- Either cook directly on barbecue grill (being careful not to let any slip through, or on a mesh grill pan. Turn frequently. Should be done in 7 - 15 minutes depending on size and heat. They will start to brown slightly but stay a lovely bright color. Can also be baked at 400F (200C) for 15 - 25 minutes.
- When done toss with butter and sprinkle with chives.
- Either serve immediately or keep warm in low (150F, 65C) oven for up to 15 minutes.
Cooking Schedule: 60 minutes for menu |
Cut, cube avocado |
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