Roast Cornish Game Hen & Jerusalem Artichok Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Cornish game hens, wing tips removed
20: Shallots, peeled and trimmed
1 lbs: Jerusalem artichokes, peeled
1/4 cup: Olive oil,
Kosher salt,
Freshly ground black pepper,
2 tbsp: Red wine, red wine vinegar or stock
2: To 3 tomatoes, cored and coarsely chopped
1/2 cup: Drained medium green olives,
Directions:
Place rack in center of oven. Heat oven to 500 degrees F. PLace the
hens, breast sides up, in a 14-by-12-by-2-inch roasting pan. Put 20
shallots in the cavity of each hen. Arrange the remaining shallots
and the Jerusalem artichokes in the pan so that they touch as little
as possible. Rub the oil over the hens, shallots and Jerusalem
artichokes and the pan. Sprinkle salt and pepper pver everything.
Roast for 8 minutes. Move hens around and turn vegetables with a
wooden spatula so they wont stick. Roast 7 - 12 minutes more, or
until juices run clear. Remove hens and vegetables to a serving
platter or individual plates. Tilt the pan and remove any grease. Put
pan over low heat, add the wine and tomatoes, and cook 1 minute. Add
olives and cook 2 minutes over high heat, scraping any crisp bits
with a wooden spoon. Taste for salt and pepper. Put warm sauce over
heans and serve.
Nutritional info per serving: 621 cal; 51g pro, 36g carb, 32g
fat(45%), 3g fiber, 159mg chol, 734mg sodium
Source: Roasting: A Simple Art by Barbara Kafka (Morrow) Miami Herald,
1/4/96 formatted by Lisa Crawford
Source from luhu.jp
hens, breast sides up, in a 14-by-12-by-2-inch roasting pan. Put 20
shallots in the cavity of each hen. Arrange the remaining shallots
and the Jerusalem artichokes in the pan so that they touch as little
as possible. Rub the oil over the hens, shallots and Jerusalem
artichokes and the pan. Sprinkle salt and pepper pver everything.
Roast for 8 minutes. Move hens around and turn vegetables with a
wooden spatula so they wont stick. Roast 7 - 12 minutes more, or
until juices run clear. Remove hens and vegetables to a serving
platter or individual plates. Tilt the pan and remove any grease. Put
pan over low heat, add the wine and tomatoes, and cook 1 minute. Add
olives and cook 2 minutes over high heat, scraping any crisp bits
with a wooden spoon. Taste for salt and pepper. Put warm sauce over
heans and serve.
Nutritional info per serving: 621 cal; 51g pro, 36g carb, 32g
fat(45%), 3g fiber, 159mg chol, 734mg sodium
Source: Roasting: A Simple Art by Barbara Kafka (Morrow) Miami Herald,
1/4/96 formatted by Lisa Crawford
Source from luhu.jp