Name: Roast Marinated Cornish Hens
Ingredients: 4 Stalks fresh lemongrass; outer leaves; ; discarded and root; ; endstrimmed; 2/3 c Chopped well-washed coriander roots; ; and/or stems; 1/2 c Chopped shallot; 8 lg Garlic cloves; 1/4 c Chopped peeled fresh gingerroot; 1/4 c Palm sugar or firmly packed brown sugar; 2 tb Curry powder; 2 ts Freshly ground black pepper; 1/4 ts Salt; 1/4 c Asian fish sauce; (preferably naam; ; pla); 2 c Well-stirred canned unsweetened coconut; ; milk; Three; (1 1/4- to 1; ; 1/2-pound) Cornish; ; hens, butterflied; ; (backbone; ; andbreastbone; ; removed); Sweet Chili Sauce if desired

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	Cornish	June 1994	1	servings

INGREDIENTS

4		Stalks fresh lemongrass; outer leaves
		; discarded and root
		; endstrimmed
2/3	c	Chopped well-washed coriander roots
		; and/or stems
1/2	c	Chopped shallot
8	lg	Garlic cloves
1/4	c	Chopped peeled fresh gingerroot
1/4	c	Palm sugar or firmly packed brown sugar
2	tb	Curry powder
2	ts	Freshly ground black pepper
1/4	ts	Salt
1/4	c	Asian fish sauce; (preferably naam
		; pla)
2	c	Well-stirred canned unsweetened coconut
		; milk
		Three; (1 1/4- to 1
		; 1/2-pound) Cornish
		; hens, butterflied
		; (backbone
		; andbreastbone
		; removed)
		Sweet Chili Sauce if desired

INSTRUCTIONS

FOR MARINADE
Make marinade:
Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of
stalks.
In a food processor or blender finely grind together sliced lemongrass,
coriander, shallot, garlic, and gingerroot. Add sugar, curry powder,
pepper, salt, fish sauce, and 1 cup coconut milk and puree.
Quarter each hen and divide between 2 large resealable plastic bags. Divide
marinade between bags and seal bags, pressing out excess air. Put bags in
large shallow dish and marinate hens, chilled, turning bag once or twice,
overnight.
Preheat oven to 450F. and line a large shallow roasting pan with foil.
Remove hens from marinade, reserving marinade, and arranged hens, skin
sides up, in prepared pan. Roast hens 20 to 25 minutes, or until just
cooked through.
While hens are roasting, in a small saucepan combine reserved marinade and
remaining 1 cup coconut milk. Cook sauce at a slow boil, stirring
occasionally, 5 minutes and strain through a fine sieve into another small
saucepan to keep warm.
Serve hens with marinade sauce and/or sweet chili sauce for dipping if
desired.
Serves 6.
Gourmet June 1994
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