Cornish Game Hens With Sweet Potato Risotto And Cranberry Sauce Recipes

Steps:

• Preheat the oven to 400 degrees F.
• In a small saucepan, saute the shallots in the butter over medium heat until translucent, about 5 minutes. Add in the clementine zest and juice, cranberry, brown sugar and rosemary. Simmer until thick, about 10 minutes. Set aside to cool.
• Season the game hens liberally with salt and pepper. Using a basting brush, paint each bird entirely with the glaze. Cover the wing tips with foil to keep them from blackening too much.
• Place the glazed birds in an enameled cast-iron Dutch oven. Roast for 20 minutes, and then reglaze the birds. Check after 15 more minutes; if the sugars in the glaze are turning too brown, lightly tent the Dutch oven with foil to protect the skins. Baste again after 45 more minutes, then check with an instant-read thermometer after another 5 minutes; the thighs must register at 165 degrees F, the breasts at 170. Let rest for 10 minutes and serve.

Steps:

• This is my almost regular as clockwork Saturday night supper. I find it enormously easy and relaxing to make since all I do is go downstairs, put everything in the oven, and then go back up to Saturday evening tv in bed until it's ready - and then, frankly, back again.
• If I cook the poussins/ Cornish hens in the same pan as the sweet potatoes, I cut a couple of slices of bread and put 1 underneath each bird in the tin, so as to absorb the juices and stop them from seeping into the sweet potatoes which, in turn, would prevent them from crisping and browning. But more often than not, I dispense with the bread (you can imagine how good it tastes later though) and just get 2 disposable foil roasting trays about the size of brownie tins each and put the poussins/ Cornish hens in one and the sweet potatoes in another and reuinite on the plate with a little watercress and a squirt of lime juice later. I must have English mustard with. I know it's a weakness, but not one I'm willing to renounce.
• Preheat the oven to 425 degrees F. Put the birds into a small baking tin or foil tray pouring over 1 tablespoon of oil.
• Cut the unpeeled sweet potatoes into 2 1/2-inch cubes and put them into another smallish tin or foil tray.Pour over the other tablespoon of oil and sprinkle over the spices, and then toss everything together by shaking the tin.
• Cook both the poussins/hens and sweet potatoes in the preheated hot oven for 45 minutes.
• Put each poussin/Cornish hen on a plate, with a tangle of watercress and the sweet potatoes alongside. Sprinkle with Maldon/kosher salt, to taste, and spritz with lime juice and go to it!

Steps:

• Rub hen breasts with salt, pepper, and cinnamon. Let sit for 10 minutes.
• Preheat oven to 350 degrees F. Dice 3 sweet potatoes. Heat skillet, add sweet potato with butter and ginger. Toss until lightly brown. Place in the oven and roast until slightly al dente. Reserve.
• Combine sugar, water, and cranberry, and Port wine in same pot. Reduce slowly until thick. Puree and put through chinois. Put back on the stove and reduce until syrupy. Reserve.
• Add risotto to pan. Add Riesling. Scrape 1/2 vanilla bean, stirring until incorporated. Add mascarpone. Fold in roasted sweet potato.
• Sear off game hen breasts and finish in oven, keeping tender and juicy. Blanch orange zest in hot water for approximately 2 minutes.
• Put risotto in the bottom of a bowl or plate, with game hen breasts crossed on the top. Garnish with crispy sweet potato, toasted walnuts, chervil, and drizzle with cranberry syrup. Top with orange zest.

Steps:

• In 1-qt. saucepan, combine the gravy, cranberry sauce, mustard and orange zest. Cook over low heat, stirring constantly, until glaze is smooth., Cut hens in half lengthwise; rinse and pat dry. Sprinkle with salt and pepper. Place on rack with drip pan, skin side down; spoon half of the glaze over hens. , Bake at 400° for 20 minutes. Turn hens; bake 25 minutes longer or until a thermometer reads 180°, basting occasionally with remaining glaze., Serve on bed of wild rice and garnish with twists of thinly sliced orange.

Steps:

• Preheat oven to 450°F. Blend 2 tablespoons butter, sugar, and 2 teaspoons thyme in small bowl. Sprinkle hen halves with salt and pepper. Spread skin of each with half of butter mixture. Heat large nonstick skillet over medium-high heat. Add hen halves, skin side down. Sear until deep brown, about 4 minutes. Turn, skin side up, and sear 1 minute. Remove from heat. Transfer hen halves, skin side up, to small rimmed baking sheet. Reserve skillet (mixture will be dark). Roast hen halves until cooked through and juices run clear when pierced with fork, about 20 minutes.
• Meanwhile, blend remaining 1 tablespoon butter and 1/2 tablespoon flour in small bowl. Add broth, grape juice, cranberry concentrate, and remaining 1 teaspoon thyme to reserved skillet. Boil until sauce is reduced to 3/4 cup, whisking often, about 7 minutes. Whisk in flour mixture and cranberries. Simmer until sauce coats spoon, stirring often, about 2 minutes. Season with salt and pepper. Transfer hen halves to plates. Spoon sauce over and serve.

Steps:

• Preheat the oven to 450 degrees.
• Put the game hens in a shallow, flameproof baking dish without crowding. Rub the hens all over with oil and sprinkle with salt and pepper. Cut the onion in half and place the halves, cut side down, around the hens. Arrange the gizzards and livers around the hens.
• Place the baking dish with hens on top of the stove over low heat. Turn the hens around in the dish to coat with the oil. Arrange the hens on their sides. Place in the oven and bake 15 minutes, basting often.
• Turn the hens to other side and continue baking 15 minutes, basting often.
• Turn the hens breast side up and continue baking about 10 minutes, basting often.
• Transfer the hens to a heated serving platter and cover with foil to keep warm.
• Skim off most of the fat from the pan liquid in the baking dish. Put the baking dish on top of the stove and bring the pan liquid to a boil. Add the wine and stir to dissolve any brown particles that may cling to the bottom of the pan. Strain the sauce into a saucepan and bring to a boil. Cook down to about half and add the honey, chicken broth and tomato paste. Stir. Add any liquid that has accumulated inside or around the hens. Add the cranberries and bring to a boil.
• Cook until the cranberries pop, about 3 minutes, stirring often. Swirl in the butter. Add salt and pepper. Pour the sauce over the hens and serve.