Fresh herbs add rich flavour to this delightful recipe.
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
- 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.
- Serve hot.
Rich and sensational, this recipe brims with French flair.
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
- 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.
- Season with salt and pepper. Serve.
Tropical flavours are captured in this easy-to-prepare recipe.
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
- 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.
- Strain sauce and return to skillet. Keep warm.
Serve chicken accompanied by sauce.