| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cornish |
Poultry |
1 |
Servings |
INGREDIENTS
| 4 |
|
Cornish hens, about 1 lb |
|
|
Each, split in half for |
|
|
Broiling |
|
|
Salt & pepper |
| 2 |
tb |
Finely chopped ginger |
| 2 |
tb |
Dijon mustard |
| 1/2 |
ts |
Ground cumin |
| 1 |
tb |
Finely chopped garlic |
| 2 |
tb |
Fresh lemon juice |
| 3 |
tb |
Olive oil |
| 4 |
tb |
Chopped fresh cilantro |
INSTRUCTIONS
Sprinkle hens with salt & pepper & put them in a baking dish large
enough to hold the hens in one layer. Blend the ginger, mustard,
cumin, garlic, lemon juice & oil with a wire whisk. Brush both sides
of the hens with this mixture. Cover them with plastic wrap &
marinate 3-4 hours in the refrigerator. Preheat broiler to high. Put
the hen halves on broiler pan with high sides. They should be skin
side up & should be placed about 6" from source of heat. Cook until
skin is nicely browned, about 10 minutes. Turn the hens & continue
cooking. Baste them, & continue turning & basting every 5 minutes
until they are done, about 15 minutes longer. Serve with cilantro
sprinkled over all.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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