Marinated Cornish Game Hens With Sweet Chili Sauce |
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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
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Sounds different with an Asian flavor. From the 1995 Pingry School Cookbook. Submitted by the Welch Family. Ingredients:
4 stalks fresh lemongrass, outer leaves discarded and root ends trimmed |
2/3 cup coriander, well washed, chopped (roots or stems) |
1/2 cup shallot, chopped |
8 garlic cloves, large |
1/4 cup fresh ginger, chopped |
1/4 cup brown sugar |
2 tablespoons curry powder |
2 teaspoons black pepper |
1/4 teaspoon salt |
1/4 cup asian fish sauce, preferably naam pla |
2 cups unsweetened coconut milk, well stirred |
3 (1 1/2 lb) cornish hens, butterflied (backbone and breastbone removed) |
3/4 cup sugar |
1/2 cup water |
2/3 cup rice vinegar or 2/3 cup white vinegar |
4 garlic cloves, large, minced |
3/4 teaspoon hot red pepper flakes |
fresh ground pepper, to taste |
Directions:
1. Marinade: thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks.
2. In a food processor or blender, finely grind together sliced lemongrass, coriander, shallot, garlic, and ginger root.
3. Add brown sugar, curry, pepper, salt, fish sauce, and 1 cup of the coconut milk and puree.
4. Quarter each hen and divide the hen between 2 large plastic zip lock bags and divide the marinade and seal the bags, pressing out all air.
5. Put bags in a large shallow dish and marinate hens, chilled, turning bag once or twice overnight.
6. Preheat oven to 450 degrees F. and line a large shallow roasting pan with foil.
7. Remove hens from the marinade, reserving marinade, and arrange hens, skin side up, in the prepared pan. Roast 20-25 minutes until cooked through.
8. While hens are roasting, in a small saucepan, combine reserved marinade and remaining 1 cup of coconut milk and cook sauce at a slow boil, stirring occasionally, 5 minutes, and strain through a sieve into another small saucepan to keep warm.
9. Serve hens with the marinade sauce and/or the Sweet Chili Sauce.
10. For the Sweet Chili sauce, in a small saucepan, combine all ingredients and simmer, stirring occasionally, 10 minutes. Cool sauce to room temperature. Sauce may be made up to 3 days ahead and kept chilled, covered. Serve at room temperature though. (Yield: 1 1/2 cups).
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