| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Cornish |
Fave, Poultry |
2 |
Servings |
INGREDIENTS
| 1/4 |
t |
Fennel seeds |
| 1/4 |
t |
Coriander seeds |
| 3 |
|
Cardamom pods, seeds of |
|
|
Ground ginger to taste |
|
|
Cinnamon to taste |
|
|
Cumin seed to taste |
| 1/4 |
t |
Dried red chiles, to 1/2 ts |
|
|
crushed |
| 1/4 |
t |
Turmeric |
| 2 |
|
Rock Cornish game hens |
|
|
1 lb. each |
| 1/4 |
c |
Corn syrup |
| 1 |
T |
Prepared mustard |
|
|
Dijon or spicy |
| 1 |
|
Garlic clove |
|
|
peeled and finely chopped |
|
|
Salt to taste |
|
|
Freshly ground black pepper |
|
|
to taste |
|
|
Juice of 1/2 lemon |
|
|
reserve other half |
INSTRUCTIONS
To make the curry powder, grind the spices together until they
resemble a coarse powder, either with a mortar and pestle or in a
clean electric coffee grinder. If the hens are frozen, thaw overnight
in refrigerator. Rinse hens with cold water; pat dry. In small bowl,
combine curry powder with syrup, mustard, garlic, salt, pepper and
lemon juice. Preheat oven to 375 F. Cut reserved lemon half in half
again; place inside hens. If desired, truss (tie or skewer) hens, to
secure legs. Line a shallow roasting pan with foil, dull side facing
up, for easy cleanup. Place hens in pan and brush with some of the
glaze. Reserve remainder of glaze for frequent basting. Bake in oven
1 hour or longer, until juices run clear (meat should still be juicy.)
Baste often for crispy, golden skin. Halfway through baking, cover
legs and wing tips with foil to prevent scorching. Serve with rice
and stir-fried vegetables. From "Nancy Enright's Canadian Herb
Cookbook" by Nancy Enright. Toronto: James Lorimer and Company, 1985.
Pg. 34. ISBN 0-88862-788-2. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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