Friday, June 10, 2011
Mango Cornish Game Hen with Brown Rice, Collard Green and Leek Stuffing
I have always wanted to cook one of these little guys but never got around to it until today. I will definitely be getting more. This took 2 hours total but only about 30 minutes of work. It feeds two and costs about $15.
Brown Rice Stuffing
1 cup brown Basmati rice
1 bunch organic collard greens, chopped
1 organic leek, sliced
1/8 cup organic carrots, chopped
1/4 white organic onion, chopped
4 cloves garlic, sliced
1/8 cup panko bread crumbs
1/4 cup dried plums, chopped
Cook brown rice as per directions on the package, do not overcook. I actually left it a bit al dente because it will cook more inside the bird. In a separate saute pan cook onions, leeks, carrots and garlic on medium low in olive oil for 15 minutes. Add collard greens and cook additional 15 minutes. Pour the vegetables into the cooked rice and mix. Season to taste and add dried plums and breadcrumbs.
Mango Glazed Cornish Game Hen
1 Honey Mango
1/8 cup peach juice
1 free range Cornish Game Hen
1 1/2 cups rice stuffing
Salt and pepper
Puree mango and peach juice, set aside. Preheat the oven to 350. Clean the hen and remove any leftover feathers. Stuff the rice mixture into the cavity of the bird making sure you pack it in hard. Tie up the legs so the stuffing stays in. Season the bird with salt and pepper and brush with the glaze. Cook for 1.5 hours glazing the bird every 20 minutes. Remove and Let rest for 15 minutes.
Mango Peach Gravy
Take the left over glaze and add the leftover pan drippings from the bird. Heat in a small saucepan and add salt and pepper. Remove from the heat and add 1 teaspoon of butter.
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