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.
• Serve hot.

Serves 4

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.
• Season with salt and pepper. Serve.

Serves 4

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.
• Strain sauce and return to skillet. Keep warm.

Serve chicken accompanied by sauce.

Serves 4