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Menu Plan for Spring I: Week 3, Day 2
Roasted Cornish Games Hens (Poussin) with Red Wine
Cheddar Mashed Potatoes
Cauliflower with Paprika Crumbs
Cooking time: 65 minutes for menu, 2 breaks Cooking schedule: see below for instructions
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
Roasted Cornish Games Hens (Poussin)
Total time: 60 minutes
Small, 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.
Ingredients:
- 2 Cornish game hens or poussin (little chickens)
- 2 tbs olive oil
- 1 tbs lemon juice
- 1/2 cup (4oz, 120ml) red wine
- 2 tsp Dijon-style mustard
- 2 tsp dried rosemary
- 2 tsp dried thyme
- 2 tsp dried sage
Instructions:
- 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. See techniques. I recommend a meat thermometer.
Cheddar Mashed Potatoes
Total time: 30 minutes
Lightly stir the shredded cheddar into the hot potatoes just before serving; some will melt into the potatoes giving them a lovely golden color, some will turn into trails of molten cheese.
Ingredients:
- 2 medium potatoes
- 1/2 cup (2oz, 60gr) cheddar cheese, shredded
- 2 tsp butter
- 1 - 2 tbs milk
- 1 tsp fresh or dried chives
- dash salt
Instructions:
- The potatoes:
- Peel potatoes and cut into large chunks. Put potatoes in medium saucepan and add just enough water to cover.
- Add salt and cover. Bring to a boil over medium heat.
- When boiling (and pay attention or they will boil over) reduce heat and take cover partially off. Continue cooking until done, 15 - 20 minutes. They should be very done, easily coming apart when poked with a fork.
- When done, drain and put back on the heat 10 seconds or so to evaporate any excess moisture.
- To finish:
- Mash potatoes with a potato masher (or fork if you don't have one).
- Add butter and enough of the milk to get your desired consistency.
- Add half the cheddar and stir well.
- Add the remaining cheddar and stir lightly.
Cauliflower with Paprika Crumbs
Total time: 20 minutes
If you want to be really decadent toss the cauliflower with another pat of butter before adding the crumbs.... I didn't. Toasting the paprika and thyme with the bread crumbs releases the flavors.
Ingredients:
- 1/3 head cauliflower
- 1/4 cup dry bread crumbs
- 2 tsp paprika
- 1 tsp thyme
- 1 clove garlic
- 2 tbs butter
- 1/8 tsp salt
Instructions:
- Cut cauliflower into bite size florets and stems.
- Put in a steamer basket in a saucepan with an inch of water in the bottom. Put on medium heat and steam for 15 minutes or until done.
- Remove cauliflower and cover with the pan lid to keep warm.
- Empty pan and return to heat.
- Mince garlic.
- Melt the butter in the pan, add the garlic and sauté until tender, about 3 minutes.
- Add bread crumbs, paprika, thyme and salt and sauté, stirring, 2 - 3 minutes longer.
- Sprinkle over cauliflower and serve.
Cooking Schedule: 65 minutes for menu |
Peel, cut potatoes, cook |
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