poppies

poppies
Golden Poppies our State Wildflower

Monday, December 14, 2015

POTTED BEEF & POTTED CHICKEN RECIPES..great for sandwiches/Perfect for teatime or suppers

This first recipe is a great way to use up any cold roast beef, ham OR chicken.

POTTED BEEF/MEAT
The recipe has been around for hundreds of years in the farms of The North of England...just use whatever you have on hand and add spices of choice.
It HAS to be topped with melted (NOT clarified) butter as this forms a protective seal on the top.

Grind/mince/process the cooked boneless and skinless meat twice to get a fine mix 

Then blend this with a quarter of the weight of meat with softened butter

adding 1/2 - 1/4tsp ground nutmeg or mace to every 1 pound of cooked meat
Mix it very well with a wooden spoon ( don't use a food processor as you don't want to slice the meat anymore), but you have to beat the butter INTO the meat.



Season this with crushed or ground black pepper.
Pack into small jars and seal with melted butter (1/4 inch from the top of the jar).





Seal with a lid and store in a very cold place  this stays fresh without breaking the seal for about 1 month if stored in a fridge/very cold pantry.





POTTED CHICKEN & HAM
 This is a wonderful sandwich spread, especially for tea/supper time.

1 boiling fowl or 4 whole chicken legs
1 ham shank (optional)

water
 whole onions, ribs of celery and carrots ( these are optional and help flavor the stock, but will not be used in the potted chicken)
Fresh herbs of choice..sage, bay laurel, thyme, oregano & etc...again these are just to flavor the meat.
Sea salt & Ground black pepper to taste



In a large heavy bottomed pan,place the washed chicken/chicken pieces, and just cover with water adding herbs and vegetables of choice.
Wash the ham  Shank and place in pot as well.
Cover with a tight fitting lid and simmer on medium low  until the meat falls off the bones..this might take 1-2 hours.
You may have to replenish the water as it cooks too, but do not over fill the pan with water, you need a good flavored stock.

Remove the cooked meat from the pan, strain the stock and set to one side.
When cool enough to handle, remove all the meat from the bones, also removing any skin. fat and gristle.
Set aside the meat to cool down, then mince/grind/process until very fine.

Place the meat in a medium bowl and add seasonings to taste.

Then add quarter the weight of meat with softened butter and beat well, then add some of the  cooled chicken stock, until you have a spreadable paste.
Pack into clean jars, up to 1/4 inch from top.



Seal with melted butter and store in fridge or a very cold pantry.
This is for the tea table, also makes a great gift.
 


Saturday, December 5, 2015

FRUGAL LIVING ......IT UP!! "BARCELONA LOAF"; "MEXICAN" STYLE CHICKEN; CHICKEN "TOAD IN THE HOLE"; SIMPLE RECIPES USING SMALL AMOUNTS OF MEAT OR FISH THAT FEED 2-3





 "BARCELONA LOAF" , "MEXICAN" STYLE CHICKEN, CHICKEN "TOAD IN THE HOLE".
 

HERE ARE 3 SIMPLE IDEAS FOR USING ANY LEFTOVER COOKED CHICKEN OR ANY OTHER COOKED MEAT, CANNED MEATS, EVEN COOKED SAUSAGES WORK!
RATHER THAN GO FOR THE OLD TRADITIONAL CHICKEN SALAD, SOUP OR A CURRY, TRY THESE FOR A WELCOME CHANGE.
EACH RECIPE SERVES 2-3 AND EACH USES A MINIMUM OF 8OZS/1 CUP SLICED OR CHOPPED COOKED CHICKEN.
THESE RECIPES ARE TRIED AND TRUE FROM 1950'S AMERICA.
THESE ARE PERFECT FOR PEOPLE ON A FIXED INCOME OR STUDENTS AND ALSO WORK WELL WITH MY BOOK "TRIM YOUR WASTE",  AVAILABLE ON www.amazon/kindle.com 
which is packed with easy money saving recipes.





BARCELONA  LOAF


1 CUP COOKED AND CHOPPED CHICKEN

1 CUP COOKED RICE

1 BEATEN EGG

1/4 CUP BREADCRUMBS ( 1 SLICE BREAD GRATED)

1/3 CUP TOMATO JUICE OR 3 TBSP TOMATO KETCHUP

dash paprika pepper 

1/2 ONION, FINELY MINCED

2 STALKS CELERY MINCED

1/2 GREEN PEPPER MINCED

dash Worcestershire sauce or Hot sauce

Method:
Mix everything together well, in large bowl.

Pour into a well greased loaf pan or deep oven proof casserole dish.
Bake in preheated 350f oven on a lined cookie sheet for 35 mins.
Remove from oven and wait 10 mins then loosen sides with a knife and un-mold serve with a salad, baked beans or mashed potatoes.




MEXICAN STYLE CHICKEN

serve with cooked rice or salad

1 cup cooked chicken, chopped
1tbsp oil
1/2 onion minced
1/2 green pepper minced (or a bottled roasted pepper minced)
2 cloves garlic smashed and minced
2tbsp flour
1 cup water or chicken broth
1 x 8oz can chopped tomatoes
1x 4ozs can* chopped or sliced mushrooms
1/2 tsp sugar
salt and pepper to taste
hot sauce/chili powder to taste  
1/2 tsp dried oregano

* or use fresh mushrooms

Method:

Heat the oil & saute the peppers with the onions.
Cook until the onion is opaque.
Add the flour, then the chicken broth and stir well to avoid lumps.
Add all the other ingredients except the chicken and make a smooth sauce.
Check seasonings.
Place the chopped chicken in a buttered oven proof dish and top with the vegetable sauce.

Bake in a preheated 400f oven for 30 mins, loosely covered.
remove from oven and wait 10 mins before removing the cover.
Serve hot



CHICKEN TOAD IN THE HOLE..this is great for a lunch/brunch serve with any cooked vegetables


1 cup cooked chicken
2tbsp melted butter or margarine

1 cup all purpose or whole wheat flour
1/4 tsp baking powder
1/2 tsp sea salt
2 eggs well beaten with 1 cup milk
2tbsp oil
1 cup leftover gravy or cream of chicken soup (not condensed)..warmed up.

Place the chicken pieces in a greased  baking dish and drizzle with the melted margarine.

Mix together the flour, salt, baking powder, then whisk in the egg and milk mix and  the oil.
Whisk until it is smooth and no lumps, the batter should have the consistency of single/pouring cream.

pour the batter over the chicken, and bake in a preheated 350F oven uncovered on a lined baking  sheet  for 25-30 mins.

Serve  warm for the dish with gravy or chicken soup.




Variations for any of these recipes:
use any freshly cooked meats or fish (as long as they are home cooked and have been properly stored)


use any fresh or dried herbs of choice.

Substitute hot sauce or Worcestershire for plain old salt & pepper in any recipe.

These are great ideas to live better, save more $$$$$$'s and also stop filling landfills with food..TRIM YOUR WASTE always.


Friday, December 4, 2015

Great, Economical Recipes MUSHROOM AND NOODLE BAKE;TEXAS STYLE SPAGHETTI HASH; BACON MUSHROOM BAKE using ground beef/chicken or pork & pasta


 Here are 3 old fashioned Winter recipes using any ground meat and  pasta.

Fabulous "stick to your ribs" meals and very economical.
If you don't want to use ground beef you may substitute Vegetable protein, cooked beans and lentils, or ground cooked meat.


 
 MUSHROOM NOODLE BAKE

Feeds 4-6

1 x 16ozs wide egg noodles cooked in boiling salted water and drained

2 pounds ground meat, cooked in butter with 2 cups minced onions. (cool and drain off the fat)

2 cups any cooked vegetables cut into bite sized pieces (potatoes, carrots, turnips, broccoli & etc.)

1 cup peas ( frozen defrosted or fresh)

2 x10oz Canned mushroom soup (not condensed)

1 x10zs canned cream of chicken or celery soup (not condensed)

1 cup sour cream or plain yogurt

2cups breadcrumbs sauteed in butter divide into 2 x 1 cups


Mix everything together using just 1 cup of the sauteed breadcrumbs, and pour into a greased baking dish.
Top with remaining sauteed crumbs and bake in a preheated 350F oven for 1 hour

Variations: Top with crushed cornflakes, crushed salted crackers or  potato chips, add herbs of choice (sage, basil, rosemary, or thyme)

 





 TEXAS STYLE SPAGHETTI HASH

SERVES 4-6

2 CUPS MINCED ONIONS

3 CLOVES GARLIC SMASHED AND MINCED

 2 GREEN PEPPERS FINELY CUT

2 TBSP BUTTER OR MARGARINE

1 POUND GROUND MEAT

2 CUPS  PEELED AND CHOPPED TOMATOES (FRESH OR CANNED)

2 CUPS HOT WATER OR STOCK


1 CUP RAW PASTA

1 TSP SEA SALT

1/2 TSP GROUND BLACK PEPPER 

HOT SAUCE TO TASTE (OPTIONAL)

2TSP DRIED THYME OR OREGANO

SAUTE THE ONION AND GARLIC IN THE BUTTER UNTIL OPAQUE. ADD THE GROUND MEAT AND SAUTE UNTIL IT IS COOKED THROUGH, THEN ADD THE TOMATOES, HOT STOCK, PASTA AND SEASONING.
POUR INTO A GREASED CASSEROLE, COVER TIGHTLY AND BAKE IN 375F  ON A LINED COOKIE SHEET FOR 45 MINS.
REMOVE FROM OVEN AND WAIT 10 MINS BEFORE REMOVING THE COVER FOR THE CONTENTS TO SETTLE. REMOVE ANY SURFACE FAT AND CHECK SEASONING AND SERVE.

VARIATIONS: ADD HERBS OF CHOICE AND WINE OR BEER IN PLACE OF STOCK


 BACON AND MUSHROOM BAKE perfect for potlucks feeds a crowd for pennies

1/2 pound bacon cut into small pieces

2 pounds ground meat

2 cups minced onion

2 cups diced starchy potatoes

2 cups finely chopped celery

2 cups defrosted drained frozen peas

2 cups diced  carrots

1 x10ozs mushroom soup ( not condensed)

3 cups tomato juice

1 1/2 cups cooked pasta

2-3 cups grated Cheddar or American Cheese (for this you need cheese that melts well)



Method:

Saute the bacon and then add the ground meat, cook until no longer pink, then remove and set aside.
Saute the remaining vegetables in the fat/juices and add 2 cups water or stock.
Cook the potatoes and carrots well, then add the cooked meat and bacon.
Add the pasta and then the soup and juice.
Mix very well then pour into a greased deep oven proof casserole.

Bake in a preheated oven 350F for about an hour ( after 30 mins, carefully top with the grated cheese and cook for further 30 mins).

Variations:
add any herbs, Worcestershire sauce or hot sauce to taste.
Cooked Spaghetti works well in this too.






 
 




Friday, November 20, 2015

Warm sauces for fresh vegetables, make Thanksgiving, thankfully enjoyable, re-worked recipes from 1940's America

Here are some delicious, own made warm sauces for any cooked vegetables, particularly good with greens, beans and some grilled vegetable warm salads.
 These are tried and true and hail from 1940's USA.


Warm Bacon Vinaigrette


Serves 4

8 slices bacon, cook in dry skillet to render out the fat, and crisp the bacon.
remove the bacon and set aside to cool, then in the pan drippings saute
1 cup minced onions
2 cloves garlic smashed and minced
When tender, add
1/2 cup lemon juice ( juice of 2 lemons) or cider vinegar
pinch of paprika
 1/4 tsp black pepper 
1 tsp honey or 1/2 tsp sugar.
Remove from heat and mix well until the sugar melts/honey is mixed in well.

Either pour over the steamed vegetables or toss the steamed and drained vegetables in the sauce and serve immediately, garnish with crumbled bacon.

This is great on any green salad too






Chili Mustard Sauce
Serves 4

2tbsp olive oil

1/2 cup minced onion
2 cloves garlic smashed and minced
1tsp chili powder (or more if you prefer it spicier)
Heat oil in heavy bottomed skillet and add the onion, chili powder and garlic and saute for 5 mins on low heat, until onion is tender.
Remove from heat & Add
2 tbsp lemon juice
3tsp Worcestershire sauce
2 tsp prepared mustard
2tbsp ketchup
Mix well together and serve over cooked greens.








Warm Steak Sauce ( serves 2)



 ( this is using any bottled, spicy, steak sauce, HP, A1 & etc.)

1tbsp olive oil
2 tbsp bottled thick meat sauce
4tbsp double cream (or evaporated milk)
1/2 tsp smoked paprika
2 tsp sweet sherry

Heat the oil in a heavy bottomed skillet and on low heat add all the other ingredients, stir to combine, and serve warm, do not boil. 

This also goes well with eggs and omelette's.

Lemon Mustard Sauce (Serves 4)

1 cup cooking liquor from cooking the vegetables, bring to high simmer and reduce by half.
Set aside.
Meanwhile,
whisk together well in a small bowl:
2tsp dry mustard 
1 tsp honey or sugar
2tbsp melted butter
juice of 2 lemons and zest of 1 ( zest first then juice)
Salt & pepper to taste

Combine the lemon mix to the hot liquor and simmer to thicken then pour over the cooked vegetables.
This is great with any green beans.






"NEVER FAIL" HOLLANDAISE SAUCE

2 large egg yolks at room temp.
1/4 tsp sea salt
dash of cayenne pepper

Beat with a hand beater until light and lemony, 


1/2 cup melted unsalted butter
1 tbsp fresh lemon juice

then with beater working slowly drizzle in 3 tbsp melted butter.

When all is combined add the rest of the melted butter, alternating with the lemon juice,  while continuing to beat. ( if it separates add 1 tbsp boiling water then re-do the recipe using this as the base, so you will have double the finished sauce)  This sauce is great with anything.





Saturday, November 14, 2015

To all my readers in PARIS AND ALL OTHER FREE COUNTRIES



My hometown, Chorley in Lancashire has long had an affinity for France, in fact I have relatives living over there now.
So it is with a heavy heart, that I offer my sincerest condolences to the people of Paris, trying to recover from the terrorist outrage last night.
I send you all my love and light, sympathy to their families, for those who lost their lives, heart felt hope for a speedy recovery for all those injured, and a big thank you for all the rescuers, for their quick responses.
Sincerely John Nigel

Today I STAND WITH PARIS

Tuesday, November 10, 2015

CHICKEN WITH PAPRIKA AND ALMOND MOLE / POLLO ALMENDRADO ROJO RECIPE

Here's another cold weather warmer, and another one pot meal.

In a plastic bag combine:
1/2 cup all purpose or whole wheat flour
2 tsp sea salt
1tsp dried thyme
1/2 tsp ground black pepper
Then shake in, one at a time, the jointed pieces from a 3 pound chicken, to coat in the flour mix, then, shake off excess and set aside.

In a deep 12 inch skillet heat 3 tbsp grape seed oil.
Brown the  chicken pieces in batches, setting aside.
After removing all the  chicken then add the following to the skillet and continue cooking:
2 cups minced onion 
2tsp ground paprika (I prefer smoked)
3 cloves garlic smashed and minced
10 ozs canned whole or chopped tomatoes with their juice
1/2 cup water
1 tsp sea salt

Bring to high simmer then add the browned chicken pieces.
Top with 1 cup toasted almonds (finely chopped or partially ground).
Cover tightly and simmer for 30-40 mins, or until chicken is tender, check every 20 mins as the dish can easily scorch, so it helps to stir it.
Check seasonings and serve with boiled potatoes, pasta or steamed rice/grains, you may add any chopped herbs of choice or scallions.
 


This is a sort of Chicken paprika with almonds, very tasty and different.





DRUNKEN CHICKEN ..Mexican Dish Pollo Borracho GREAT RECIPE FOR THE COOLER MONTHS



This is a wonderful Fall or Winter dish and is a one pot dish too.
A whole 3 pound chicken cut into legs, thighs and breast pieces, large bones removes but left intact, in a very rich sauce flavored with, sweet sherry,  garlic, chili, tomatoes, raisins, ham, thyme, marjoram ( a MUST) and topped with olives.
This can be made in a Crockpot-slow cooker providing the  cooked chicken pieces are removed and the sauce,reduced on stove in saucepan. 

Serves 3-4 great with rice and/or tortillas

1 cup minced onion
3 cloves garlic smashed and minced
1/2 tsp chili powder
1tbsp grape seed oil

Heat the oil in a 4 qt Dutch oven or deep skillet, then saute the onion and garlic, do not brown, adding the chili powder and cook for 2 mins.
Then stir in:
1 cup tomato sauce (Marinara or pasta sauce)
1/4 cup sweet sherry (or rum)

1/4 cup water
1/2 cup diced ham minced(optional) 
2 tbsp sliced pinto stuffed green olives
2 bay leaves
1 tbsp capers (rinse in cold water, and drain well)
1/2 tsp sea salt
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried marjoram
1/2 tsp ground black pepper.
Bring this mixture to a boil then add 
 the chicken pieces (a 3 pound chicken cut into thighs, breast and drumstick pieces).
BRING THE WHOLE THING TO HIGH SIMMER, 

PREHEAT OVEN 350F

 
Bake in oven for 1 hour tightly  covered.
Uncover and bake a further 15 mins.


Remove the cooked chicken pieces and set aside, warm.

Remove the bay leaves and any fat, just skim off.
Measure the cooking liquor and add any water as needed to produce 1 1/2 cups.
Bring the sauce to boil and thicken with cornstarch dissolved in cold water.
Cook until thickened, on stove top, stirring well.
Check seasonings.
Add the cooked chicken pieces, and top with the simmering sauce.

Serve from the pot garnishing the portions with chopped boiled egg and more sliced olives.

If using a slow cooker, do the method up to putting in the oven, instead add the whole sauce and chicken to slow cooker and cook on high, until chicken is tender.
Then proceed, by removing chicken pieces and putting sauce in a deep pan/skillet and proceed as for recipe.
Correct Drunken Chicken




WRONG Drunken Chicken





 Variations: May also be made with bite sized pieces of pork or stewing beef.
In place of sherry, use apple juice



Thursday, October 22, 2015

PUMPKIN 6 WAYS...EASY RECIPES FOR FALL. YOU MAY ADD ANY COOKED MEAT OR FISH OR SERVE AS A SIDE DISH



Here is a  basic recipe and method that will have you  and your family enjoying more healthy squashes, all year.
As a child growing up in North West England, the only squash I knew was the vegetable Marrow (an overgrown zucchini) that was peeled and stuffed with ground beef and onions and then steamed) ..the result was always the same, very over cooked vegetables and runny meat sauce.
It has taken me over 50 years to re-discover Squash, maybe as America seems to be the land of.
I would always avoid purchasing them in the markets as I had no idea how to make them tasty and yummy.
Here is one way that will change your mind, as it did mine.
These are tasty recipes and can be served as a side dish with cooked meat or fish (and shellfish), or can have the meats added in final stages of cooking.
They are also good enough to stand alone and be a welcome change on "Meatless Mondays" with some steamed brown rice and or salads.



The BASIC recipe serves 4 as a  main course or side dish

2 pounds squash flesh cut into bite sized cubes/chunks ( 4 pounds of fresh pumpkin will result in 2 pounds once it has been peeled and seeded..the seeds are edible, if allowed to dry out for 24 hours, then crack open like sunflower seeds.)

3tbsp grape seed or olive oil
1 large onion grated/chopped fine
1/2 tsp sea salt
2-3 tsp herbs of choice* (see following recipe ideas below) 
2-3 tsp spices of choice* either whole or crushed/ground ( see following recipe ideas below)
1tbsp sugar (optional) 
1/2 cup water, apple juice or stock


Method:

In a wide heavy bottomed skillet heat the oil on med high.
Add the squash and onion and saute, *( adding here the herbs and spices of choice) allowing both the onions and squash to become golden, reddish brown on the outsides, this takes about 20-30 mins..cook on med high heat.
Add the salt and sugar and continue to cook, allowing the vegetables to caramelize.
Add the water, bring to boil and then cover and, simmer gently on low heat for 15-25 mins or until the  squash is just tender.

Serve on warm place/bowls.

You may also mash the squash before serving.


RECIPE IDEAS AND VARIATIONS:

FOR INDIAN STYLE:
add curry powder, garam masala, cardamon, cumin, fenugreek leaves (crushed) crushed chilies, whole mustard seeds, bay laurel, chopped fresh tomatoes



FOR ITALIAN/FRENCH STYLE 
add basil, thyme, rosemary, oregano,  marjoram, fennel seeds,  grape tomatoes or chopped fresh.

FOR JAMAICA STYLE
add jerk spice, green chili, thyme, cilantro, all spice berries,cinnamon sticks

FOR ASIAN STYLE
add 5 spice, cilantro, lemongrass, ginger, scallions

FOR SOUTH AMERICAN STYLE
oregano, cumin, chipotle and adobe, cilantro, mint.

FOR AMERICAN
maple syrup, all spice or cinnamon, hot sauce, brown sugar


 The list is endless...and the results are terrific and not an overcooked sloppy mess.
Very high in flavors and very, very healthy..another SUPERFOOD Being used in it's best season too.


To peel a squash, 

Cut into 1/4 pieces with a HEAVY, SHARP KNIFE/CLEAVER
Remove the seeds and pith..the seeds can be dried for snacks.
Then cut between the peel and outer  layer of flesh like with a melon or pineapple, with a heavy sharp knife, laying the squash on one of the cut sides for support. 

 







Tuesday, October 20, 2015

GARLICKY, HOT AND SPICY CHICKEN JAMBALAYA RECIPE FOR COOLER EVENINGS







Here is a wonderful recipe for a cool evening dinner, or a weekend lunch.
The American "Paella".
Originating in North and South Carolina, where the rice was grown, now it is popular world wide. 
Here is another idea from my kitchen to yours, also using cooked pinto beans or chickpeas, along with chicken. (I prefer to use skinless chicken thighs, but you may use whatever you prefer,although, if using skinless, boneless white meat chicken, do not cook for long, just add the  bite sized pieces to the last 20 mins of cooking).


For 4 -6  portions you will need:

2tbsp oil
2 pounds chicken (I like to use skinless thighs bone in)
10 ozs spicy sausage (chorizo if possible), skin removed and crumbled
3 cups minced onion
10 cloves garlic smashed and minced
1 1/2 cups minced celery
2 dried bay leaves
2 tsp dried thyme
3 sweet bell peppers (roasted and skinned, then cut into bite sized pieces..this own roasting, makes all the difference)
1-2tbsp minced chipotle pepper with adobe sauce( your choice of spicy or extra spicy) OR
1 fresh red chile pepper seeded and minced
2 cups long grain brown rice ( I like to use jasmine or basmatti for extra flavor)
if using white rice use 2 1/2 cups and cook for less time.
8 cups chicken stock or water
1-2 cups wine ( red or white)
2 cups cooked beans (pinto or chickpeas)*
sea salt & ground black pepper to taste 
8 ozs mushrooms in bite sized pieces
1/2 cup scallions minced 

1/2 cup minced parsley for garnish

In a Dutch oven (a  heavy bottomed large pan with a tight fitting lid)
heat the oil and saute the chicken pieces in batches, until golden (about 15 mins), and set aside.
Saute the sausage meat until brown, adding the onions and celery, and continue to cook, stirring well for 10 mins.
Add the garlic, bay and thyme and saute for 2 mins. then add the wine.
Cook for 2 mins then add the chicken pieces (if using boneless skinless white meat do not add yet).
Cover with hot stock & season with salt & pepper and add the chipotle and adobe sauce.
Bring to boil and then add the rice and simmer for 30mins tightly lidded......check the liquid level ( the chicken HAS to be covered in HOT stock for the brown rice to cook).
Add the  slices of peppers and continue to simmer, checking the rice.
(at this point add the white meat chicken & cooked beans if using)
Once the rice is tender, remove the lid and continue to simmer until the stew is moist but not soggy (this texture has to be similar to paella)...allow the excess moisture to evaporate.
Check seasonings.
Add the mushrooms and scallions and stir through ( there is no need to cook the mushrooms nor scallions..this add texture to the dish).
Remove the bay leaves.
Garnish with minced parsley & serve on warm plates.
This is ONE of those dishes great served right from the pot.

It is not traditional but I also like to serve this dish with lemon wedges on the side.

* if omitting the cooked beans then add another 1 pound raw chicken to the recipe.


Variations:
For extra "garliciness" add 4 minced garlic cloves to final 5 mins of cooking.

For extra richness add  1pound shelled and de-veined shrimp to last 5 mins of cooking.
If using shucked oysters, add these the same time you add the mushrooms.


Tuesday, August 11, 2015

Crispy Cornish Hens; East West Broiled Cornish Hens and Cornish Hens Indienne.RECIPES that are also adaptable for chicken pieces and/or any game birds





Rock Cornish Game Hens are also known as poussan and are just 1 month old chickens, and weigh approx 1 pound.

They are hybrids that produce more breast meat quickly, and have an average lifespan of 30 days.

These are super tender and super easy to ruin through over cooking..here are some easy recipes that are adaptable for other fowl and some game birds.

GOLDEN CRISP CORNISH HENS

Serves 4


4 game hens
1 cup plain yogurt
2tsp ground sage
2 tsp ground thyme
2 tsp garlic powder (optional)
1 cup all purpose flour
1 cup olive oil 
sea salt and crushed black pepper

Remove any giblets for the hens and wash inside and out in cold fresh water.
Pat dry then season inside with sea salt and pepper.
Meanwhile place the flour, herbs, and garlic powder in a large plastic bag.
Brush  each hen well with the yogurt  and then shake one at a time in the bag of seasoned flour, until well coated.

PREHEAT OVEN 350FMIDDLE SHELF 

Place the birds onto a greased roasting pan, breast side up and not touching and drizzle with olive oil.

Bake for 1 hour or until golden

Serve with buttered noodles and or a green salad

VARIATIONS: USE ANY SPICE AND HERBS OF CHOICE/SEASONAL




EAST-WEST BROILED GAME HENS

This is a marinade that makes them juicy and tender
SERVES 4

4 game hens cleaned and cut in halves or split down the back






1 cup low salt soy sauce

1 1/2 cups water
3 cloves garlic smashed
4 scallions minced
2 inches fresh ginger grated
1/2 tsp red pepper flakes

Combine all of the above using just 1/2 cup water and marinate the hens for 1 hour in a shallow broiling/roasting pan.
Broil 4 inches from heat turning often and basting with the marinade.
For up to 40 minutes or until they are a rich brown and crispy.
Remove the hens for the marinade and keep warm

 4 tbsp dry sherry
1 tsp sugar

Add the  remaining 1 cup water, sugar and the sherry to the marinade and cook over high heat until sauce boils and thickens.
Check for seasoning adding salt and pepper as needed.
Strain & Pour over the cooked hen pieces and serve.

Great with Asian rice or noodles or a great rice pilaf (fruit and nuts or vegetables added to steamed rice)





INDIENNE STYLE GAME HENS
Serves 4

4 whole game hens washed and patted dry
sea salt & ground black pepper
1tsp dried thyme
1 stick butter melted

 Sprinkle the birds inside and out with salt, pepper and thyme.
Brush with the melted butter and place breast side up in a greased roasting pan and bake for 1 hour in a preheated 375F oven, basting regularly with the melted butter.


4 slices diced bacon
1 cup minced onion
3 cloves garlic smashed and minced
1 tbsp all purpose flour
1 tbsp sugar
1 tbsp curry powder
1 1/2 cups apricot nectar or orange or apple juice 
2 tbsp lemon juice

 MEANWHILE saute the bacon until almost cooked and add the onion and garlic  until the onion are opaque.
Stir in the curry powder, flour and the sugar, adding the apricot nectar or apple juice and lemon juice . Stir well and bring mixture to boil and then simmer, stirring for 5 mins until mixture is a thick sauce.

Spoon half of the sauce over the hens after they have baked for 1 hour and cook for a further 10 mins.
Then spoon the remaining sauce over the hens to form a thick coating and bake for a further 10 mins or until the birds are tender and richly glazed brown. 

Serve with steamed brown rice, salads, chutneys & etc.