Glazed cornish game hens

2 servings

Ingredients

Quantity Ingredient
¼ teaspoon Fennel seeds
¼ teaspoon Coriander seeds
3 Cardamom pods, seeds of
Ground ginger to taste
Cinnamon to taste
2 Rock Cornish game hens (1 lb. each)
¼ cup Corn syrup
1 tablespoon Prepared mustard (Dijon or spicy)
1 small Garlic clove
Cumin seed to taste
¼ teaspoon Dried red chiles (to 1/2 ts) crushed or to taste
¼ teaspoon Turmeric peeled and finely chopped
Salt to taste
Freshly ground black pepper to taste
Juice of 1/2 lemon (reserve other half)

Directions

FRESH CURRY POWDER

MAIN DISH

To make the curry powder, grind the spices together until they resemble a coarse powder, either with a mortar and pestle or in a clean electric coffee grinder.

If the hens are frozen, thaw overnight in refrigerator. Rinse hens with cold water; pat dry.

In small bowl, combine curry powder with syrup, mustard, garlic, salt, pepper and lemon juice. Preheat oven to 375 F.

Cut reserved lemon half in half again; place inside hens. If desired, truss (tie or skewer) hens, to secure legs. Line a shallow roasting pan with foil, dull side facing up, for easy cleanup. Place hens in pan and brush with some of the glaze. Reserve remainder of glaze for frequent basting.

Bake in oven 1 hour or longer, until juices run clear (meat should still be juicy.) Baste often for crispy, golden skin. Halfway through baking, cover legs and wing tips with foil to prevent scorching.

Serve with rice and stir-fried vegetables.

From "Nancy Enright's Canadian Herb Cookbook" by Nancy Enright.

Toronto: James Lorimer and Company, 1985. Pg. 34. ISBN 0-88862-788-2.

Submitted By DIANE LAZARUS On 10-15-94

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