Glazed Cornish Game Hens

Recipe Ingredients

		Fresh Curry Powder
1/4 teaspoon	1.3ml	Fennel seeds
1/4 teaspoon	1.3ml	Coriander seeds
3		Cardamom pods - seeds of
		Ground ginger to taste
		Cinnamon to taste
		Cumin seed to taste
1/4 teaspoon	1.3ml	Dried red chiles - (to 1/2 ts), crushed
1/4 teaspoon	1.3ml	Turmeric
		Main Dish
2		Rock Cornish game hens - (1 lb. Each)
1/4 cup	82g / 2.9oz	Corn syrup
1 tablespoon	15ml	Prepared mustard - (Dijon or spicy)
1 tablespoon	15ml	Garlic clove - peeled and finely (small) chopped
		Salt to taste
		Freshly ground black pepper - to taste
1/2		Lemon - (reserve other half) , juice of

Recipe 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.

Source:
Stir-Fries

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