Text 16471, 102 rader
Skriven 2011-10-09 14:59:00 av JIM WELLER (1:123/140)
Ärende: Savory 3
================
Two more for whole birds...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cornish Hens - Valentine's Day
 Categories: Canadian, Mushrooms, Cornish hen, Rice
      Yield: 6 Servings
 
      3    Cornish hens
      6    Fresh rosemary sprigs
      2 tb Butter, melted
      2 tb Lemon juice
      1 pn Salt
      1 pn Pepper
           STUFFING:
      1 c  Wild rice
      1 tb Butter
      2 c  Mushrooms, halved
      1    Onion, chopped
  1 1/2 ts Dried savory
    1/2 ts Salt
    1/2 ts Pepper
 
  Stuffing: Rinse rice. In saucepan, bring 3C water to boil; stir in
  rice. Return to boil; cover, reduce heat and simmer for 45 minutes
  or until tender. Drain; place in bowl.
  
  In skillet, melt butter over medium-high heat; cook mushrooms,
  onion and savory for 3 minutes. Stir into rice along with salt and
  pepper; let cool.
  
  Rinse hens; pat dry. Stuff cavities; tie wings and legs with
  string. Place on rack in roasting pan, leaving 2 inches between
  each. Tuck half of a rosemary sprig under each leg and wing. Stir
  butter with lemon juice; brush half over hens.
  
  Sprinkle with salt and pepper and roast in 375F 190C oven, basting
  with remaining butter mixture, for 1-1/2 hours or until juices run
  clear when hens are pierced.
  
  Remove trussing; cut in half along backbone. Serve, stuffing side
  down.
  
  Source: Canadian Living [magazine] Feb/96
  From: Paul Meadows
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Goose W/ Wild Rice, Hazelnuts And Apple Stuffing
 Categories: Holiday, Stuffing, Goose, Nuts, Fruit
      Yield: 8 Servings
 
      1    Goose (9 to 12 lbs)
           Salt
      4 c  Wild rice; cooked
    2/3 c  Hazelnuts; coarsely chopped
      2 lg Apples; green colored,
           -peeled, cored & cubed
    1/2 c  Onion, finely chopped
      2 ts Dried savory
      3 tb Parsley; chopped
           Black pepper; freshly ground
           Flour
 
  Remove the neck, heart, and gizzard from the goose and put them in
  a saucepan with 4 cups of water.  Let simmer gently, partially
  covered, for several hours, until reduced to slightly less than 2
  cups. Season the broth to taste with salt.
  
  For the stuffing; mix together the wild rice, nuts, apples, onion,
  and herbs, seasoning to taste with salt and pepper. Fill the
  cavity of the goose with the stuffing, skewer closed, and lace
  string around the skewers, then truss the bird. Roast in a
  preheated 325 degree oven, breast side down, for 11/2 hours,
  drawing off the fat as it accumulates, then turn and roast another
  11/2 hours, or slightly more for an ll-12-pound bird. When done,
  the juices should run clear when the bird is pricked where the
  thigh attaches to the body.
  
  Pour off all but 1 tablespoon of the fat, then sprinkle a little
  flour over the bottom of the roasting pan-1 to 2 tablespoons,
  depending on how thick you like your gravy. Set the pan over low
  heat and stir for 2 minutes, scraping up all the browned bits. Add
  the reserved goose broth and whisk until smooth. Taste and season
  with salt and pepper and serve in a gravy boat alongside the bird.
  Remove trussing strings and skewers before carving.
 
MMMMM
 

Cheers

YK Jim


... The bird I want has eaten wild food and lived a wild life

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