Fresh herbs add rich flavour to this delightful recipe.
INGREDIENTS
4 Cornish game hens
4 garlic cloves, finely chopped
50 ml butter, softened
500 ml fresh herbs, chopped (tarragon, thyme, sage, parsley and oregano)
salt and black pepper
METHOD
Preheat oven to 190◦C.
In a medium bowl, combine butter, garlic and herbs into a coarse paste.
Loosen the skin on the breast portion of each game hen by running a spoon between the skin and breast.
Spread some of the herb butter under the skin on the breast of each game hen.
Season with salt and pepper.
Rub remaining herb butter over the game hens.
Tie the legs of each hen together with string.
Tuck the wings of each hen underneath the back.
Place game hens in roasting pan, breast side up.
Roast for 1 hour, basting regularly with pan juice.
Test game hens for doneness with a meat thermometer or by pricking with a fork. Meat is cooked once thermometer reads 190◦C, or when juices run clear when thigh is pricked.
Rich and sensational, this recipe brims with French flair.
INGREDIENTS
900 g chicken livers, washed and trimmed
12 large mushrooms, sliced
250 ml all-purpose flour
5 ml paprika
90 ml vegetable oil
30 ml butter
175 ml onions, finely diced
garlic clove, crushed
30 ml olive oil
125 ml dry white wine
2 ml fennel seeds
large tomato, blanched, peeled, seeded and chopped
salt and freshly ground pepper
METHOD
Dry chicken livers with paper towels.
Dust with flour and paprika.
In a large skillet, heat 45 ml vegetable oil and 15 ml butter over medium-high heat.
Sauté mushrooms for 1 minute. Remove mushrooms from skillet with a slotted spoon.
Return skillet to heat and add remaining vegetable oil and butter.
Add onions and garlic to skillet. Sauté for 2 minutes over medium heat. Remove onion mixture with a slotted spoon.
Heat olive oil in skillet over medium-high heat.
Add chicken livers to skillet. Cook for 4-5 minutes, turning occasionally, until evenly browned.
Remove livers from skillet and keep warm.
Stir wine and fennel into skillet. Simmer over medium heat for 4-5 minutes.
Return onion mixture, mushrooms and chicken livers to skillet. Add tomato and heat through.
Tropical flavours are captured in this easy-to-prepare recipe.
INGREDIENTS
4 chicken breasts, boned and skinned
10 ml black pepper
398 ml canned coconut milk
30 ml curry paste
1 large mango, peeled and sliced
30 ml lemon grass, minced
30 ml lime peel, grated
30 ml fresh lime juice
30 ml vegetable oil
METHOD
Place chicken breasts between two sheets of plastic wrap. Flatten slightly with the flat edge of a meat mallet.
Remove plastic wrap.
Place chicken breasts on work surface, smooth side down.
Season chicken breasts with pepper.
Place mango slices on top of chicken breasts.
Roll chicken breasts around mango slices. Secure with wooden picks.
Combine coconut milk, curry paste, lemon grass, lime peel and lime juice in a shallow bowl.
Add chicken to bowl, and coat with marinade.
Cover with plastic wrap and refrigerate overnight.
Heat grill.
Remove chicken from marinade and place on a baking sheet. Reserve marinade.
Brush chicken with oil.
Roast on top oven rack for 10 minutes, until chicken is lightly browned. Brush frequently with oil.
Pour reserved marinade into a skillet.
Over medium-high heat, boil for 5 minutes, stirring occasionally.
Fresh herbs add rich flavour to this delightful recipe.
Rich and sensational, this recipe brims with French flair.
Tropical flavours are captured in this easy-to-prepare recipe.
