Join Date: Oct 2007
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Re: Favorite meals while sailing...
Time to give this thread a bump! ...
Here is a recipe that I came up with, which is actually pretty quick to make and is really quite delicious.
The market is full of those lovely, sweet crunchy pears right now and on Sunday I felt inspired. I had a few Cornish hens in the freezer so ...
Roast Cornish hens with pear and prune stuffing
2 Cornish hens (about 700 grams/ 1 lb each)
2 tablespoons of butter
2 cloves of garlic, finely minced
Salt and pepper to taste
Splash of white wine
1 cup of fresh breadcrumbs
1 pear, cut in cubes
6 prunes, sliced
A few Brazil nuts, almonds, walnuts or pecans, coarsley chopped
Half an onion, minced
3 tablespoons of butter
Sprig of rosemary
Salt and pepper
Wash and dry the Cornish hens. Rub with butter, salt and pepper, leaving a layer of butter on the skin. Sprinkle the minced garlic over them. Set aside on a buttered roasting pan. Add a splash of white wine to the roasting pan.
Preparing the stuffing:
Melt the butter in a skillet on low heat. Add the onion and cook until transparent. Add the bread crumbs and stir until they absorb the butter evenly and become fluffy (2 or 3 minutes). Add the rest of the ingredients, mix together and stuff the Cornish hens.
Preheat the oven to 200c (380f). Cover the roasting pan with aluminium foil, sealing it well, and cook for 25 minutes. Remove the foil, baste the Cornish hens and cook another 20 to 30 minutes until the skin is crispy. You can make a gravy by deglazing the roasting pan with a bit of stock and white wine, thickened with flour. This dish goes well with seasoned rice and fresh asparagus on the side.