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Marinated & Sautéed Cornish Hens Recipe

Ingredients

How to make it

  • 1. Mix the marinade ingredients in a shallow bowl and set aside. Season the hens inside and out with salt and pepper.
  • 2. Heat the oil in a frying pan, then brown the quail well on all sides. Add the butter and baste the hens. Leave the hens to rest for a few minutes until just cool enough to handle.
  • 3. Carefully halve each hen straight down the middle, then submerge in the marinade and leave to rest while you make the rest of the dish.
  • 4. Snap the tough ends off the asparagus, peel the stalks, then cut each spear in half at an angle.
  • 5. Bring a large pan of salted water to the boil and cook the asparagus in the boiling water for 2 minutes until tender but retaining a slight crunch. Drain well. Place in a small bowl and, while still steaming hot, spoon over and toss through 2-3 Tbs. of the marinade.
  • 6. Put the hens and marinade in the pan. Cover and sauté until cooked through, turning once.
  • 7. Put ¼ the salad leaves in the center of each large dinner plate. Lift the hens from the marinade and lay 2 halves, breasts facing inwards, on top of the salad leaves.
  • 8. Coat the hens and drizzle the leaves with a little more of the marinade, then serve.

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The Cook

elgourmand2 APia, Samoa

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